Viticolture in Emilia-Romagna
What are the main Grape Varieties of Emilia-Romagna?
Emilia is the cradle of the Lambrusco vareties, which were born from the domestication of wild vitis labrusca.
Romagna, instead, focuses on Sangiovese, Albana, and lesser-known grapes like Pagadebit and Trebbiano romagnolo.
Key grapes in Emilia
- Lambrusco: The most important red grape variety in Emilia, giving light sparkling red wines – either dry or off-dry – and rosè. Different typologies of Lambrusco exist, including Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, and Lambrusco a Foglia Frastagliata, each yielding a slightly different wines
- Malvasia di Candia Aromatica: not to be confused with Malvasia di Candia from Lazio, it produces light to medium-bodied aromatic white wine.
- Barbera: Grown for medium to full-bodied, often slightly rustic reds with high acidity, often accompanied by light effervescence (especially in the Colli Piacentini area).
- Bonarda (Croatina): Used to produce bold red wines with racier tannins than Barbera.
- Pignoletto: Genetically tied to Grechetto, it gives sparkling and still wines with a light structure and citrusy and floral aromas.
Key grapes in Romagna
- Albana: Italy’s first white wine to earn DOCG status, Albana di Romagna offers a wide variety of different styles while always retaining captivating fruity exuberance and a slightly tactile quality to the palate that enhances its savoriness. The wines range from crisp and gluggable to full-bodied and slightly tannic when undergoing skin-contact.
- Sangiovese: the main red grape in Emilia Romagna, giving slightly fruitier wines and more approachable than in Tuscany – although significant differences exist between the various subzones of the Sangiovese di Romagna denomination.
- Trebbiano Romagnolo: A white grape variety used to make fresh, easy-drinking wines.
- Pagadebit (Bombino Bianco): mostly used for bulk wine, it gives light and crisp whites.