À propos de Ancellotta

Cépage Ancellotta
Synonymes ancellotta di Messenzatico, lancellotta.
Couleur raisin Raisin à pellicule rouge
Vigueur Excellente
Maturation From mid September to early October.
Productivité Abundant and constant.
Zones de culture 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.
Histoire 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.
Caractéristiques ampélographiques 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.
Caractéristiques du vin obtenu à partir de ce cépage The wine that is obtained from the marinade is ruby red. On the palate it's soft.

Vente vins Ancellotta en ligne

Total 3 produits
Trier par 
Prix CHF 18,05
Économiser CHF 5,45 (30%)
CHF 12,60 TVA incl.
Rouge pétillant
12,00%, 0,75 l
LM 93
JS 91
Prix CHF 17,30
Économiser CHF 6,06 (35%)
CHF 11,24 TVA incl.
Prix CHF 81,80
Économiser CHF 7,38 (9%)
CHF 74,42 TVA incl.

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