Story: Emilia-Romagna | Wine region
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Introduction and brief history
Emilia-Romagna is located in northern Italy and is not only known for delicious delicacies such as Parma ham and balsamic vinegar, but also as a wine region steeped in tradition. Winegrowing in this area dates back to pre-Roman times: the Villanovans cultivated vines, and later the Etruscans and Romans refined the art of winemaking. In the Middle Ages, monasteries in particular preserved the knowledge of viticulture, while in the 19th century, vineyards were severely decimated by phylloxera. In recent decades, however, the region has experienced a renaissance, particularly through investments in modern cellar technology and a stronger focus on quality wines.

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Geographical features, climate, and wine-growing areas
The terrain of Emilia-Romagna is extremely diverse: almost half of the region consists of wide plains, around 25 percent is hilly, and around a quarter is mountainous, with parts of the Apennines reaching heights of over 2,000 meters. This diversity is reflected in viticulture: around 75% of the vineyards are located on the plains, 20% on hillsides, and only around 5% in mountainous areas. The region's climate is characterized by both continental and Mediterranean influences. The flatter parts are dominated by wet winters and hot summers, while the proximity to the Adriatic Sea provides additional humidity. In the hilly and mountainous areas, the soil is often calcareous or sandy, which is ideal for structured wines. Overall, the region's wine-growing area covers around 51,000 to 60,000 hectares, depending on the source.

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Commonly grown grape varieties and why
Both red and white grapes are grown in Emilia-Romagna, but red varieties dominate with around 70%. In the western part (Emilia), Lambrusco varieties such as Lambrusco Salamino, Grasparossa, Marani, and Ancellotta are particularly common because they are very well suited to sparkling and semi-sparkling wines, which are traditionally popular in this region. In addition, there are red grape varieties such as Barbera and Croatina (Bonarda), which are used in certain DOCs, such as Gutturnio. In eastern Romagna, the focus is on other grapes: Sangiovese, Trebbiano Romagnolo, Albana, Pagadebit, and Pignoletto thrive here. Sangiovese from Romagna in particular has a firm place, as the local climate and soil give it a distinctive style. White wine varieties also include Malvasia di Candia aromatica, Ortrugo, and Spergola, as well as international varieties such as Chardonnay and Sauvignon Blanc, which grow in the hilly areas.

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Noteworthy wines or wine specialties
When you think of Emilia-Romagna, Lambrusco inevitably comes to mind—a sparkling, fruity red wine that is often semi-sweet or dry. Within the Lambrusco universe, there are different varieties, such as Lambrusco di Sorbara (lighter, brighter), Grasparossa di Castelvetro (strong and dark), and Salamino di Sant'Agata, each with its own characteristics. In Romagna, on the other hand, still wine dominates: Sangiovese di Romagna DOC has a lively acidity and cherry notes, often somewhat softer than its Tuscan counterparts. Another highlight is Albana di Romagna DOCG—Italy's first white DOCG wine. The sparkling wine Pignoletto from the Colli Bolognesi is also very popular; it is produced as still, frizzante, and spumante. - Gerardo [TS12/25]