Region: Emilia-Romagna
About the Region:
A divided region,
with the Emilians to the west and the Romagnans to the east, the
region was made famous by the fizzy Lambrusco of Riunite. The prosciutto
of Parma, the balsamic vinegar of Modena and the parmigiano reggiano
of Parma and Reggio are also produced here.
DOC(G)/IGT:
DOCG:
Albana di Romagna
DOC: Bosco Eliceo,
Cagnina di Romagna,
Colli Bolognesi,
Colli Bolognesi Classico Pignoletto,
Colli della Romagna Centrale,
Colli di Faenza,
Colli di Parma,
Colli di Rimini,
Colli di Scandiano e Canossa,
Colli d'Imola,
Colli Piacentini,
Lambrusco di Sorbara,
Lambrusco Grasparossa di Castelvetro,
Lambrusco Salamino di Santa Croce,
Pagadebit di Romagna,
Reggiano,
Reno,
Romagna Albana Spumante,
Sangiovese di Romagna,
Trebbiano di Romagna
IGT: Bianco di Castelfranco Emilia,
Emilia or dell'Emilia,
Forlì,
Fortana del Taro,
Modena or Provincia di Modena,
Ravenna,
Rubicone,
Sillaro or Bianco del Sillaro,
Terre di Veleja,
Val Tidone
Grapes:
White
Grapes: Albana di Romagna, Trebbiano, Malvasia, Chardonnay, Pagadebit
Red Grapes:
Lambrusco, Sangiovese di Romagna, Barbarossa, Cabernet, Bonarda,
Barbera
Wines:
Lambrusco
- unfortunately, we only know the wine as a semi-sweet, sparkling
rose. In its true form, the Lambrusco grape can produce a red wine
of deep color and rich aromas.
Albana di Romagna - Italy’s first white wine to receive the
DOCG status (a much debated decision), the Albana di Romagna grape
produces wines of intense almond and peach notes.
Sangiovese di Romagna - a very different clone of the noble red
variety from Tuscany, the wine is rich and robust, displaying attractive
herbal notes. However, it is often overcropped, resulting in a
lack of finesse and style. Good examples display bright red cherry
fruit and attractive herbal undertones.
