Wines

Centesimino igt

Biodiversity in the hills of Faenza is best expressed by the “Centesimino” , rediscovered indigenous grape variety, cultivated and cleverly turned into excellent wine from a very small group of producers (eight in all). Ancarani is not only happy but also proud to be one of these producers; the “Centesimino” is a treasure for the whole territory and one of the strengths for winery enhancement of the whole ‘Romagna’ territory. It is from this variety we obtain this wine that for so long has been known as “Red Savignôn” … Savignôn, not Sauvignon. The oldest traced label refers to wine made from grapes Centesimino is the mid-60s and this is marked by “SAUVIGNON – red wine in Faenza.”

Technical Specifications
Colour	Intense ruby red with a garnet vein.
Fragrance	Floral with strong evidence of rose notes. Character and complex in its long-lasting aromatic persistence.
Flavour	Not invading structure with a warm taste. Ethereal persistent with notes of Santa Rosa prune and Pomegranate. Dry and severe with a delicate bitter-salty hint in the end.
Alcoholic grade	14,5% very intense
Service Temperature	18-20 C°
Bottle	750 ml
Harvesting	Manual, starting from the second and third week of September.
Vinification	Traditional whole grape fermentation, for about 15/20 days. Racking and soft crushing (not over 1.3 bar) for a delicate extraction of aromas and structure.
Refinement	3-month-ripening natural fermentation. 12-month-refinement in steel vats, to guarantee the natural evolution of the body of the wine to suppleness. To be stored in bottle for at least 3 months, to achieve a structured full-bodied wine. No strict clarification filtrations. No new barriques or wood chips for tanning.
Vine	Centesimino called Savignôn Rosso
Production area	Oriolo dei Fichi – Faenza (RA)
Exposure	South-West Hills, 120 m. a.s.l. Medium soil

Ancarani Azienda Agricola

Every year, I never know how the wine will come out and as long as I have not racked , bottled and left to rest for months , I’m never certain that it will become ‘My’ wine. So I spend months during which I’m assailed by the doubts that it might be not what ‘it’ should be . Winters in which I feel I do not understand it in the right way and never to the end. Ours is a controversial love , doubtful, and like all visceral love is beautiful because it pushes you to accept each other for what it is .

We cultivate the vineyards of high vocation in the hills of Faenza near the ‘Oriolo dei Fichi’ zone, fortified historical site dating back to 1457, among the oldest in Italy .

Total is the respect of the native varieties preserved in the old family vineyards and renovated in the newly developed systems. Sangiovese , Albana , Burson , Centesimino , Famoso , are some of the native varieties grown with respect for tradition .

Emilia-Romagna

On the northern peninsula of Italy lies Emilia-Romagna, a sprawling area that, as the name suggests, was once two distinct regions. Within the region are distinctly different climates and soils, from Emilia’s rolling hills in the west, influenced by the Apennines, to Romagna’s plains to the east of Modena and Bologna. Viticulture began here in the 7th century, when vines were introduced by the Etruscan people. It is difficult to characterise the wines of this region, except to say that the region is unique in its sheer diversity. Emilia’s best-known wine is Lambrusco, the much-misunderstood delicate bubbly red whose best examples are seldom found abroad. In its native region it is enjoyed as a dry wine that is exceptional with local cuisine. There are three DOC zones for Lambrusco - Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro and Lambrusco Salamino di Santa Croce - as well as a Lambrusco subappellation under the Reggiano DOC