Anthocyanins are water-soluble plant pigments. They are glycosidic substances belonging to the flavonoid group. These pigments give Ancellotta grapes their characteristic vibrant color. The accumulation of anthocyanins in the grape skin begins at veraison and reaches its peak at harvest.
The high average total anthocyanin content gives Ancellotta wines an intense ruby red color, which compensates for its low acidity. Ancellotta is known as a “blending grape” because it is used to enhance most Lambrusco wines and other important red wines, providing roundness and softness without altering their aromas.
Anthocyanins are vital for human health due to their various protective functions. Their main beneficial properties include antioxidant, anti-inflammatory, anti-aging, and free radical-scavenging effects, promoting cellular well-being in our bodies.