Ancellotta

Ancellotta often does its work without appearing on the front label. This deeply coloured red grape is closely associated with Emilia in northern Italy, where a small contribution can give a blend more depth of colour and rounder fruit. It is particularly useful alongside the different Lambrusco grapes, whose lighter expressions benefit from that support.

A dark glass does not necessarily mean a fiercely tannic wine. Ancellotta is valued for colour and fruit as much as structure, and the way the wine is made matters more than the appearance alone. A sparkling blend, a still varietal bottle and a partly fermented sweet wine can all put the same grape to very different uses.

For a first taste, compare a producer's grape list with the style named on the bottle. A dry, lively red blend is a natural partner for salami, pizza or rich pasta because bubbles and freshness interrupt the fat. A sweeter version needs a separate food decision; do not infer dryness from the red colour or regional name.