Emilia-Romagna stretches across northern Italy, bordered by the Po River to the north, the Apennine mountains to the south, and the Adriatic Sea to the east, creating a varied geography that directly shapes its wines. This mix of plains, hills and coastal influences explains why Emilia-Romagna can produce everything from easy-drinking sparkling reds to complex, age-worthy wines. Emilia-Romagna is perhaps not considered among Italy’s elite wine regions like Piedmont or Tuscany, but it’s former reputation for quantity over quality is improving all the time. Today, it is viewed as increasingly exciting, especially by those who appreciate distinctive, food-friendly wines. If you’ve never tasted an Emilian Lambrusco perfectly paired with a plate of Prosciutto di Parma, then it is time you did! Hikers on our Parma, Tuscany & Ligurian Sea tour, and on our Northern Tuscany & Ravenna tour have the chance to taste the wines from this interesting region.
Key White Grapes from Emilia-Romagna
Albana – A historic native grape of Romagna, and the first Italian white to earn DOCG status. It produces wines ranging from dry and crisp to rich, sweet passito versions with honeyed, apricot notes.
Pignoletto – Another name for the Grechetto Gentile grape, this is grown in the hills around Bologna, making both still and sparkling wines. Known for its floral, citrusy character and growing reputation for quality.
Trebbiano Romagnolo – Widely planted and versatile, often yielding light, fresh whites for everyday drinking, and sometimes used in blends.
Malvasia di Candia Aromatica – An aromatic variety producing perfumed wines, either dry or lightly sparkling, often with notes of peach and spice.
International varieties such as Chardonnay, Sauvignon Blanc and Pinot Grigio are widely cultivated in the region.
Key Red Grapes from Emilia-Romagna
Lambrusco – A family of native varieties (such as Lambrusco di Sorbara, Grasparossa di Castelvetro, Salamino di Santa Croce, Maestri, Marani). These are the backbone of Emilia’s famous sparkling reds, which range from light and floral to dark, rich, and tannic. This grape became widely known abroad in the 1970s–80s, but mainly in its sweet, inexpensive versions which shaped an unserious image of the wine. Today Lambrusco is freeing itself from this outdated reputation, not least because it pairs well with the rich, meaty, savoury dishes of the region.
Sangiovese di Romagna – This is the dominant red grape in the Romagna half of the region. It produces a wide spectrum of wines, from fresh and fruity everyday reds to more structured, age-worthy Riserva styles.
Ancellotta – A native grape often used for blending, adding deep colour and body, especially to Lambrusco wines.
Other Italian grapes such as Barbera and Bonarda are widely grown in this region, as well as international varieties such as Cabernet Sauvignon and Merlot.
Top Wine Denominations in Emilia-Romagna
Albana di Romagna – This was the first Italian white to gain DOCG status, and is made from Albana in dry, sweet, and passito styles.
Colli Bolognesi Classico Pignoletto – Centered around Bologna’s hills, showcasing Pignoletto as fresh, mineral still or sparkling wines.
In the west of the region the following denominations are worthy of a look: Lambrusco di Sorbara which are the lightest, most floral style of Lambrusco, from near Modena, Lambrusco Grasparossa di Castelvetro which makes the richer, darker, more tannic Lambrusco and Lambrusco Salamino di Santa Croce which offers a balanced style, fruity yet structured. Also look out for the denominations of Colli Piacentini (the hills of Piacenza), Colli di Parma (the hills around Parma) and the Colli Bolognesi (the hills of Bologna).
In the east of the region, try red wines from the Sangiovese di Romagna denomination and whites from Trebbiano di Romagna denomination.
Wine Tip
For something truly unique, try Albana di Romagna Passito, a golden, honeyed dessert wine that has been made in the area for centuries. The wine is primarily made from Albana grapes. Traditionally, the grapes were dried in special drying houses, but many producers now allow the grapes to dry on the vine, sometimes developing “noble rot” which enhances the wine’s complexity. The minimum aging period for Romagna Albana Passito is 10 months, while the Riserva version requires at least 13 months. It pairs excellently with sweet tarts, almond cakes and blue cheeses, and we usually enjoy it when we arrive in Ravenna at the end of our tour.
