Italy has a never ending supply of indigenous grape varieties. Some have world renown such as Aglianico, Sangiovese, and Nebbiolo while most are little know outside of their own region. This is the case with the next two varietals, Alionza and Ancellotta
Both Alionza and Ancellotta hail from Emilia Romagna, a region in the center of the country well known for its fabulous food, charcuterie, cheeses and the like. Its’ wines are not quite as well known although Lambrusco was for many years the best selling wine in America.
Lambrusco has made a comeback in this millennium as well. There are a number of types of Lambrusco but the most famous are from the province of Modena. They are the Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, and the Lambrusco Salamino di Santa Croce. These sparkling wines accompany the traditional foods very well and have made serious inroads into the United States.
Ancellotta is a red grape that grows in Emilia Romagna, near the city of Modena. It is one of the grapes that go into making Lambrusco, specifically Lambrusco Salamino di Santa Croce.
To continue reading about these varieties, please check out my latest article on Altacucina Society’s website.