Emilia-Romagna is Italy's great food region, home of Parma ham, Parmigiano Reggiano and traditional balsamic vinegar. Its wines are built to match that table: frothy, joyful Lambrusco in Emilia, and more serious Sangiovese and characterful whites over in Romagna. These are honest, everyday-drinking bottles that put freshness and pairing ahead of power.
Lambrusco and the sparkling reds of Emilia
In Emilia the wine everyone reaches for is Lambrusco, a lightly sparkling red that runs from bone dry to gently off-dry. The paler, high-acid Sorbara and the darker, fuller Grasparossa di Castelvetro do the same job in different registers: their fizz and bright acidity cut cleanly through cured meats and rich pasta. This joyful, savoury style is the whole point of the region, and it stands out in our red wine range and across Italy.
Romagna Sangiovese and Albana, Italy's first white DOCG
Cross into Romagna and the mood turns more serious. Sangiovese di Romagna gives medium-bodied, cherry-scented reds with gentle spice and a savoury edge, a proud neighbour to Tuscany rather than an imitator. The whites are just as interesting. Albana became Italy's first white DOCG back in 1987 and shows peach and almond over a firm line of acidity, made anywhere from dry to sweet passito. Around Bologna, fresh and floral Pignoletto rounds out our white wine selection.
Emilia-Romagna wine FAQ
What food pairs with Lambrusco?
Cured meats above all: Parma ham, salami and mortadella. Its fizz and acidity also cut through tagliatelle al ragù, lasagne and pizza, which is exactly why it is drunk daily across Emilia.
Is Lambrusco sweet or dry?
Both are made. Look for secco for a dry style and amabile for a softer, off-dry one. Most quality Lambrusco today is dry and savoury rather than sugary.
What should I drink with Parmigiano and ragù?
A dry Lambrusco is the classic local answer, while a glass of Sangiovese di Romagna handles a slow-cooked ragù beautifully. For the region's cheeses and piadina, a fresh Albana or Pignoletto works well.