This embracing wine, produced in the provinces of Bologna, Ravenna and Forlì-Cesena, expresses very well the cordial disposition of the people from Romagna. The Albana, mostly known in its sweet variety made from partially dried grapes, can be equally appreciated in its dry variety, exhibiting a floral or fruity bouquet depending on the production area.
It is a wine that lends itself to metamorphoses, that can be sweet yet intense, as well as assertive and full-bodied. It has a strong personality reminiscent of rural traditions, and a character that has been sanctioned in 1987 when the Albana was awarded the DOCG label, first amongst Italian white wines.
100% produced from the Albana vine, this is one of the most representative vines of Romagna that appeases the senses with a pleasant velvety taste, sweet yet never sugary, thanks to it being produced with partially dried grapes.
Ideally suited to match regional traditional desserts, such as a slice of fruit tart or cake, as well as with a rice cake or fragrant shortbread cookies, the genuine character of this wine can be fully enjoyed when sipped at a temperature of 8°C.
The characteristics of the “Sanzves” (as it is known in the local dialect) recall the spirit of the Romagna people: a straightforward and rustic, yet gentle and welcoming character.
Red meats and fresh pasta dishes such as cappelletti or tortelloni with meat sauce, as well as aged cheeses, can be happily paired with generous swigs of Sangiovese.
One of the most popular white wines on the tables of Romagna’s taverns and kitchens, this wine is produced from the grape of the same name (minimum 85%), also in the sparkling and semi-sparkling variations. In some areas of Romagna there is a variety locally known as “flamed Trebbiano” due to the golden yellow hue of the fully ripened grapes. The Romagna Trebbiano has a distinctive full-flavored and dry feel that gives off in the mouth freshness and fragrance. Served at 7-8°C, it is well suited for pairing with fish main courses, seafood salads or light entrees. It is also frequently served with 100% Romagna-made appetizers, based on piadina bread with cold cuts and squacquerone or other fresh cheeses.
This is a pleasant, indigenous white-grape variety with unequivocal flowery aromas, dry vinified in both the still and sparkling variations. Its most evident characteristic is a scent of hawthorn, with grassy notes and a prevalently crisp flavor. First popularized in the 70s, today it is enjoying a renewed interest, paired with light, not too elaborate dishes, based in particular on locally caught fish; it is a good match also for soups, veloutés, pasta with sauces based on seasonal produce other than tomato.
To be enjoyed as soon as ready after vintage, this wine is produced from the grapes of the Terrano vine.
Ideally matched with roasted chestnuts and cheese, but also with tarts and freshly baked cakes, this wine has a sweet and full-bodied flavor well known by lovers of good Romagna wines. Amongst the exclusively dialect-speaking locals, the Cagnina of Romagna is often called “de grasp ros”, due to the reddish color of the grape stalk.
This denomination includes a group of tasteful wines, produced in communities with a rich historical and cultural heritage. Amongst them Imola, a city with many places of interest, and Dozza, a charming and picturesque medieval village with an imposing 13th century fortress.
This designation includes Sangiovese, Cabernet Sauvignon, Barbera, Trebbiano, Pignoletto, Chardonnay, each with a distinct character, in line with the landscape diversity of a territory yet to be discovered.
From a limited number of authorized vine varieties grown in the provinces of Ravenna and Forlì-Cesena comes this composite mix of wines that mirrors the timeless charm of green hilly slopes and landscapes rich in history and ancient traditions.
The Colli di Faenza DOC is comprised of 5 distinct wines: White, White Pinot, Trebbiano, Red and Sangiovese. Each having a distinct aroma and flavor exhibiting specific characteristics, yet they all share a strong, common personality. While the whites should be served at a temperature of 8-10° and best paired with traditional first courses such as passatelli and tortellini, the reds – to be served at 16-18° - go happily hand in hand with cold cuts, lasagne and aged cheeses.
It’s the eastern area of Romagna’s land and the most influenced by the Adriatic Sea. The soils are rich in gray and sometimes blu clays.
The wheather has hot and dry during the summer, only in part balanced by the Adriatic Sea breeze. The wines are rich in color, flavours and structure.
The varieties allowed are Sangiovese, Cabernet Sauvignon, Merlot, Biancame and Rebola, which provide to produce wine tipical of Mediterranean area.