It was once said the custom of offering wine instead of water to travellers marked their entry into Romagna. Bell towers and folklore aside, today the wine culture of the entire region will prove to be a pleasant surprise even for the most demanding wine tourist. Don’t believe us? A visit to the wine cellars producing the most typical wines of the region, such as Lambrusco, Pignoletto, Sangiovese and last but not least, Albana passito, eliminates any doubt and it would be impossible to not take home at least one bottle. 

Sangiovese and other wines from Romagna

The Sangiovese di Romagna DOC is the pillar on which the Romagna viticulture, from Imola to Ravenna, from Faenza to Forlì, from Cesena to Rimini is founded. Cappelletti, meat and grilled fish, medium cheese or the classic fish soup along the coast do not require better accompaniment. Another typical red wine is the sweet Cagnina di Romagna DOC, the first wine ready immediately after the harvest, to drink traditionally with roasted chestnuts.
The Albana DOCG, a native grape variety of Romagna, when made from dried grapes becomes an extraordinary dessert wine, to be drunk with sweets or ripe cheese. Pagadebit di Romagna DOC is a fragrant white wine whose odd name comes from its resistance to adverse climatic conditions, which guaranteed the farmer, even in the worst years, a production with which to pay the debts of the previous vintage.
From Bagnacavallo, an art heritage town 17 km from Faenza, the revival of an ancient wine, Bursòn, started.

Lambrusco
A vine already known to the Etruscans and Romans, Lambrusco is instantly recognizable with its characteristic lively and evanescent froth. It is the Reggio Emilia and Modena wine par excellence, with 5 DOCs: Reggiano, Modena, the Grasparossa of Castelvetro, the Sorbara and prized Salamino of Santa Croce. Being a naturally sparkling red makes it quite unique on the wine scene. This peculiarity should be viewed in relation to the characteristics of the cuisine in Emilia, which requires a wine that aids a quick disposal of not always very light dishes, an operation that Lambrusco favours like none other. Lambrusco has been greatly improved in recent years, thanks to winemakers attentive to quality and innovation. From these creative entrepreneurs, proposals came about that are broadening Lambrusco’s outlook towards  never before imagined prospects. The Parma Lambrusco Marcello, former Gran Medaglia d’oro at Vinitaly, was defined best sparkling red wine in the world at the prestigious International Wine Challenge in London.