Indigeno Ancarani

Indigeno – Trebbiano Frizzante di Romagna

Overview

Indigeno – Trebbiano Frizzante di Romagna is a naturally re-fermented sparkling white wine that embodies the spirit of Romagna. Made from Trebbiano di Romagna, it’s unfiltered, spontaneous, and expressive—fresh, savory, and full of energy. A vibrant everyday wine with artisanal character and territorial soul.
Contains sulfites.

Philosophy

“Indigeno” stands for authenticity. No chemicals, no added CO₂—just grapes, wild yeasts, and time. It’s a natural and living wine, expressing the rhythm of nature and the human touch behind every bottle.

Vineyards

Sustainably farmed vineyards on clay-limestone hills near Faenza. Manual harvest ensures balance and purity, while the terroir gives salinity and mineral tension to the wine.

Winemaking

Soft pressing, spontaneous fermentation with native yeasts, and natural re-fermentation in bottle. No filtration or clarification. The fine natural effervescence results from the indigenous second fermentation that takes place on the lees, preserving the freshness and rustic charm of Romagna.

Tasting notes

Color: hazy straw yellow, with a fine, natural perlage.
Nose: aromas of yellow apple, bread crust, and wild herbs.
Palate: dry and crisp, lightly salty with a pleasant yeasty texture and clean finish. Spontaneous, sincere, and refreshing.

Food pairings

Perfect as an aperitif, or with fresh cheeses, charcuterie, fried seafood, and seasonal vegetables. Serve at 10–12 °C.

Technical sheet

• Type: Naturally sparkling white wine (re-fermented in bottle)

• Grape: Trebbiano di Romagna

• Region: Emilia-Romagna, Italy

• Fermentation: Spontaneous with native yeasts

• Re-fermentation: In bottle, on lees

• Filtration: Unfiltered

• Alcohol: 11–11.5%

• Serving temperature: 10–12 °C

• Contains sulfites

Ancarani Winery

History

The Ancarani Winery rises among the gentle hills of Oriolo dei Fichi, near Faenza, in the very heart of Romagna’s wine-growing area. Its story began in the 1960s, when the Ancarani family started cultivating vines with deep respect for the land and its rhythms. Today, Claudio Ancarani and Rita Babini continue this heritage, turning traditional farming into a project of artisanal winemaking. Over time, the estate has become a benchmark for those who seek honest wines — true reflections of Romagna’s terroir and character. The goal is not to follow trends, but to preserve authenticity and express tradition through every bottle.

Vineyard Philosophy

In the vineyard, Ancarani follows a philosophy centered on respect for biodiversity and natural balance. Only native Romagna grape varieties are cultivated — Sangiovese, Albana, Famoso, and Centesimino — each thriving in the estate’s sandy, Pleistocene-era soils. The vineyards are managed according to organic principles, with minimal intervention and entirely manual work. Claudio and Rita believe that great wine can only come from healthy, living soil, where every vine grows in harmony with its environment.

Approach in the Cellar

In the cellar, Ancarani’s approach is guided by a desire to express the true character of each vintage. The grapes are hand-harvested and vinified using artisanal methods, with indigenous yeasts and minimal use of sulfites. The wines are authentic and pure, shaped by tradition yet alive with contemporary sensitivity. Aging takes place slowly, often in large barrels, with no technological manipulation. Every bottle becomes a sincere expression of Romagna’s identity and soul.

Vision and Territory

For Claudio and Rita, wine is more than a product — it is a cultural expression of place and people. Ancarani’s philosophy emphasizes ethics, sustainability, and transparency. The estate focuses on quality over quantity, producing wines that speak honestly of their origin. Today, Ancarani stands as a symbol of authentic, independent winemaking, embodying the modern spirit of Romagna’s rural heritage.