/emˈilia – romˈaɲɲa/
- Albana
- Bombino Bianco
- Famoso
- Malvasia di Candia Aromatica
- Montù
- Pignoletto
- Trebbiano Romagnolo
- Ancellotta
- Canina Nera
- Centesimino
- Lambrusco di Sobrara
- Lambrusco Grasparossa
- Lambrusco Maestri
- Lambrusco Marani
- Lambrusco Salamino
- Malbo Gentile
- Uva Longanesi
- Emilia-Romagna is renowned for producing Lambrusco, a unique sparkling red wine that is often lightly fizzy and comes in a range of sweetness levels, from dry to sweet. It pairs beautifully with the region’s rich and fatty foods.
- While not a wine, traditional balsamic vinegar from Modena and Reggio Emilia is a notable byproduct of winemaking in the region. It is made from the concentrated juice of grapes.
- The wines of Emilia-Romagna are often crafted to complement the region’s famous cuisine, which includes delicacies like Parma ham, Parmigiano-Reggiano cheese, and rich pasta dishes such as lasagna and tortellini.
- Colli Bolognesi Classico Pignoletto DOC
- Romagna Albana DOCG
- Gutturnio DOC
- Reggiano DOC
- Lambrusco di Sorbara DOC
- Lambrusco Salamino DOC
- Lambrusco Grasparossa DOC
- Modena DOC
The region’s geography ranges from the fertile plains of the Po River valley to the rolling hills of the Apennine Mountains. This diversity allows for the cultivation of a wide variety of grape types and styles of wine.
Visual Profiles:
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Visual Profiles:
- Total Production: 6.717.000 Hectolitres
- White Wine: 30%
- Rose Wine and Red Wine: 70%