Ancellotta

Information about Ancellotta

Grape variety Ancellotta
Synonyms ancellotta di Messenzatico, lancellotta.
Grape color Red grape
Vigor Excellent
Ripening period From mid September to early October.
Productivity Abundant and constant.
Growing areas It is predominantly spread in the province of Reggio Emilia, but is also cultivated in neighboring provinces, while it is rare in other regions, including northern ones.
History Uncertain origin. It must be named after the Lancellotti or Lancillotto family and not the lanceolate leaf form. It belongs to the family of lambruschi, but is considered of superior quality.
Features ampelographic Leaf: medium in size, pentalobata; Wide U open pelvic breast (with laciness on some leaf), very deep deep, closed or closing lateral sinuses, U deep lower lateral sinuses; Corner at the top of the rectangular lobe; Very marked lobes, lanceolate the median; Flat flap, smooth; Top of light green, opaque; Inferior to olive-green, pubescent and spider-like tomatoes on the ribs, which are not flashy and green (sometimes appear red at the base); Rough tooth, irregular, with sharp teeth. Medium sized bunch (15-20 cm long), pyramidal, with a wing, usually spatula; Visible peduncle, herbaceous, thin; Short pedicels, green; Evident, verrucous, purple-purple; Short and violet brush.
Features wine The wine that is obtained from the marinade is ruby red. On the palate it's soft.

Ancellotta pictures

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