ANC09NVSW
Uvappesa
NV
Emilia-Romagna
Organic Farming
Wild yeasts
Low Sulphur
Vegan
Emilia is name¬d for the Via Aemilia, a road built by the ancient Romans that connected Bologna to the cities of Modena, Reggio Emilia and Parma¬ to its northwest. The ancient Romans also lent their name to the eastern portion of the province, which stretches to the Adriatic Sea and includes Ravenna, once the capital of the Western Roman Empire. Emilia-Romagna lies to the south of the Po River, and the fertile Po valley is the source of the region's agricultural wealth and high standard of living. Over the years, wines have developed and thrived in certain locations, with specific grapes and cultivation techniques suited to the conditions of the soil and climate. Local wines and foods have evolved in close association with each other. Emilia-Romagna is the source of many treasures of Italian cuisine, such as parmigiano reggiano cheese, Prosciutto di Parma and other cured meats. The unique wines of the region are meant to complement the flavours of the local cuisine.
The Ancarani winery is a small estate run by the family of the same name, located in Santa Lucia, a hamlet of Faenza. In 1934, grandfather Pietro, known as Delmo, bought the first hectares of land, handing them down to future generations, with the task of protecting them, loving them and sharing their story. Claudio runs the winery today, putting his passion and dedication into every single aspect. The vineyards of the Ancarani winery are located near the fortress of Oriolo, in the hills of Faenza, Emilia-Romagna. Throughout the rows, strictly native vines are grown, such as Sangiovese, Burson, Centesimino and Famoso, amongst others, harvested and vinified using traditional techniques. Production in the vineyard is limited to the natural characteristics of the terroir, and the grape bunches are pruned and carefully selected to ensure a richer bouquet and healthier grapes. Sulphites are reduced to a minimum, and Ancarani follows a philosophy that strives to protect the values of biodiversity and sustainability, paying close attention to the correct functioning of the ecosystem. In the cellar, maceration is long in order to transfer all the components present in the grapes to each individual wine variety. Each harvest, Ancarani produces just under 40,000 bottles, spread over nine different labels, mostly white wines.
Wine details
ANC09NVSW
Ancarani
Uvappesa
NV
Emilia-Romagna
Organic Farming
Wild yeasts
Low Sulphur
Vegan
Emilia is name¬d for the Via Aemilia, a road built by the ancient Romans that connected Bologna to the cities of Modena, Reggio Emilia and Parma¬ to its northwest. The ancient Romans also lent their name to the eastern portion of the province, which stretches to the Adriatic Sea and includes Ravenna, once the capital of the Western Roman Empire. Emilia-Romagna lies to the south of the Po River, and the fertile Po valley is the source of the region's agricultural wealth and high standard of living. Over the years, wines have developed and thrived in certain locations, with specific grapes and cultivation techniques suited to the conditions of the soil and climate. Local wines and foods have evolved in close association with each other. Emilia-Romagna is the source of many treasures of Italian cuisine, such as parmigiano reggiano cheese, Prosciutto di Parma and other cured meats. The unique wines of the region are meant to complement the flavours of the local cuisine.
The Ancarani winery is a small estate run by the family of the same name, located in Santa Lucia, a hamlet of Faenza. In 1934, grandfather Pietro, known as Delmo, bought the first hectares of land, handing them down to future generations, with the task of protecting them, loving them and sharing their story. Claudio runs the winery today, putting his passion and dedication into every single aspect. The vineyards of the Ancarani winery are located near the fortress of Oriolo, in the hills of Faenza, Emilia-Romagna. Throughout the rows, strictly native vines are grown, such as Sangiovese, Burson, Centesimino and Famoso, amongst others, harvested and vinified using traditional techniques. Production in the vineyard is limited to the natural characteristics of the terroir, and the grape bunches are pruned and carefully selected to ensure a richer bouquet and healthier grapes. Sulphites are reduced to a minimum, and Ancarani follows a philosophy that strives to protect the values of biodiversity and sustainability, paying close attention to the correct functioning of the ecosystem. In the cellar, maceration is long in order to transfer all the components present in the grapes to each individual wine variety. Each harvest, Ancarani produces just under 40,000 bottles, spread over nine different labels, mostly white wines.
