Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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Reggiano, a doc in emilia-romagna that used to be called Lambrusco Reggiano but its name was changed to allow the production of still and sparkling reds of up to 60% ancellotta. (It is notable that, according to the Italian agricultural census of 2010, total plantings of Ancellotta in Emilia-Romagna were 4,048 ha, almost as much as the 4,635 ha of the most-planted lambrusco, Salamino, which is presumably a reflection of producers’ desire to add colour from the deep-tinted Ancellotta grape to their various Lambrusco grapes.) A wide range of Lambrusco varieties as well as Sangiovese, Cabernet Sauvignon, and Merlot are allowed in doc Reggiano. Yields may be as high as 280 hl/ha.