EMILIA-ROMAGNA

A panoramic view of the hillsides of Bologna with the Portico di San Luca in the disatnce

Emilia-Romagna is widely considered the culinary soul of Italy, the home of Parmigiano-Reggiano, balsamic vinegar, and prosciutto. It is a region of two halves: the flat, fertile plains of Emilia in the west and the rolling Appenine foothills of Romagna in the east. The wines here are designed with one goal in mind: to be the perfect partners for the region’s rich and world-famous cuisine.

The region's most iconic export is Lambrusco. Forget the mass-produced versions of the past; modern, artisanal Lambrusco is a revelation. These vibrant, dry, sparkling reds are bursting with red berry fruit and a refreshing acidity that cuts through the local charcuterie perfectly. In the hills of Romagna, the focus shifts to Sangiovese. These wines tend to be softer and more floral than their Tuscan cousins, offering a plush, approachable cherry fruit character. Whether you are enjoying a chilled glass of sparkling Pignoletto or a structured Sangiovese Riserva, Emilia-Romagna offers an authentic taste of the Italian "good life."