Emilia-Romagna

Overview

Emilia-Romagna is the beating culinary heart of Italy - home to Parma ham, balsamic vinegar, Parmigiano-Reggiano, and some of the country's most beloved, if underappreciated, wines. Stretching from the Po River valley to the Adriatic coast, it is a region of abundance and tradition.

For many, Emilia-Romagna means one thing: Lambrusco. Far from the sweet, fizzy reds of decades past, today's authentic Lambrusco is a revelation - dry, frothy, brilliantly acidic, and impossibly food-friendly. Produced in a range of styles from delicate rosé to deep purple secco, it is the ultimate pairing for the region's rich cuisine.

In the hills of Romagna, Sangiovese takes center stage in robust, savory reds, while Albana - Italy's first white DOCG - offers dry, mineral-driven wines with almond and stone fruit character. This is a region that drinks as well as it eats.

Key Varietals

• LambruscoA family of grapes producing sparkling reds from dry to sweet, with vibrant berry flavors, purple foam, and razor-sharp acidity.
• SangioveseGrown in the hills of Romagna, yielding structured, earthy reds with bright cherry, herb, and leather notes.
• AlbanaItaly's first white DOCG, producing full-bodied, nutty whites with apricot, almond, and a slightly bitter finish.
• PignolettoA crisp, aromatic white (and sparkling) grape with apple, pear, and floral notes, widely enjoyed around Bologna.