Emilia-Romagna wine region

Emilia-Romagna is a wine region in northern Italy that makes a lot of wine. It has about 51,000–60,000 hectares of vineyards. This is about 8% of the Italy vineyards and produces 13% of all italian wine. The region is split in two parts: Emilia in the west and Romagna in the east. Each has different grapes, wines, and food. Most vineyards are on plains (≈75%), some on hills (≈20%) and a few on mountains (≈5%) with some areas very high in the Apennines

History

People grow grapes in Emilia-Romagna from very old times. The first signs are from Villanovian civilization in 2nd millennium BCE. The Etruscans and Greeks improved grapes and wine in Romagna. Romans also planted Lambrusco and called it vitis labrusca because it tastes sour, they sent wine to Rome and soldiers. In middle ages monasteries kept vineyards and saved some grapes varieties. In 1800s the phylloxera destroyed almost all vines, but some survived. Today most wineries are small family run, some are bigger cooperatives. Lambrusco, Sangiovese, and Albana are the main wines. Most wines are young, frizzante, ready to drink. But Sangiovese from Romagna hills can be aged, especially Superiore and Riserva

Geography and climate

The inland has subcontinental climate, cold winters and hot summers. Near the Adriatic sea it is more Mediterranean. Soils are different:

• Po Valley: deep clay soils, fertile, vines grow tall
• Apennines hills: loam and limestone, good for red wines
• Ferrara coast: sandy poor soils, vines grow less

Some vineyards use Guyot, Cordone Speronato or pergola systems

Grape varieties

The region grows both red and white grapes, 70% red 30% white

Emilia (west):

• Reds: Lambrusco (Salamino, Grasparossa, Sorbara, Marani, Maestri, Montericco, Viadanese, Oliva), Barbera, Croatina(Bonarda), Ancellotta, Cabernet Sauvignon
• Whites: Malvasia di Candia aromatica, Ortrugo, Spergola, Chardonnay, Sauvignon Blanc

Romagna (east):

• Reds: Sangiovese, Longanesi, Pagadebit, Montepulciano
• Whites: Trebbiano Romagnolo, Albana, Biancame, Famoso, Pignoletto

Lambrusco is sparkling or semi-sweet. There is also ancestral Lambrusco, naturally fizzy. Sangiovese can be drunk young or aged, Albana is the main white wine of Romagna

Wine zones and denominations

Emilia-Romagna has 2 DOCG, 20 DOC and 9 IGT wines

• Colli Piacentini: Ortrugo DOC (white), Gutturnio DOC (Barbera+Bonarda)
• Colli di Parma: Lambrusco Maestri, Barbera, Croatina; Colli di Parma DOC
• Reggio Emilia & Modena: Lambrusco Salamino, Sorbara, Grasparossa; Lambrusco DOCs
• Ferrara Coast: Bosco Eliceo DOC (Fortana, “Vini delle Sabbie”)
• Colli Bolognesi: Grechetto Gentile (Pignoletto DOCG), Barbera
• Romagna Hills (Imola, Faenza, Forlì-Cesena, Rimini): Sangiovese (Romagna Sangiovese DOC), Albana (Romagna Albana DOCG), Pagadebit DOC, Cagnina di Romagna

Albana di Romagna was first Italian white wine DOCG in 1987, Pignoletto Classico dei Colli Bolognesi became second DOCG in 2010

Wine production and style

The region makes about 6.5–6.7 million hectoliters of wine every year, third largest in Italy. Most wines are young and fizzy because of old ways, fertile land, hot summers and local food. Sangiovese Superiore and Riserva from Romagna hills can age well

Lambrusco is exported a lot, USA, Germany, Mexico, China, 200 million bottles every year. Main Lambrusco types:

• Lambrusco di Sorbara: rosé, light fruit
• Lambrusco Grasparossa di Castelvetro: red, strong fruit
• Lambrusco Salamino di Santacroce: dark red, fruity
• Lambrusco Ancestrale: old traditional method, fizzy