Very dark in color, chocolatey, toasty, and quite spicy, with sensations of roasted fruit and caramel, and is concentrated and rich on the palate with a force that is well tamed by the plush tannins.
Emilia-Romagna is a vast, diverse, wine and food producing region in northeastern Italy. Located north of Tuscany and south of Veneto, Emilia-Romagna is home to some of Italy’s most revered food cities, namely Bologna, Parma and Modena. Famous for Parmesan cheese, balsamic vinegar and Parma prosciutto, the region has always benefited from its advantageous geography on the fertile plains and riverbanks of the Po River. The region has 145,000 acres of vineyards that produce grapes for red, white and sparkling wines. The region includes one DOCG appellation, Albana di Romagna, and nineteen DOCs. Emilia-Romagna is known for its sparkling wines, both sweet and dry, and Lambrusco, commonly produced as a slightly sweet, slightly effervescent red wine. But Emilia-Romagna also grows Sangiovese abundantly, as well as Barbera, Bonarda and, recently, Cabernet Sauvignon. White wine grapes most frequently grown are Malvasia, Albana, Pignoletto, and Trebbiano. Trebbiano is used for light dry white wines as well as many of the spumantes.
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