Emilia Romagna

Although Emilia-Romagna is considered a single entity, Emilia and Romagna are two distinct wine regions. In the following we will describe Emilia as a producer of the province of Modena is part of our portfolio. Viticulture and wine production started with the Etruscans, followed by the Romans. The wines were very much appreciated in the medieval times and prospered in the following centuries till Phylloxera ravaged this region destroying 90% of the vineyards at the end of the 1800s. The vineyards were subsequently replanted, but, as in the other Italian regions, many grape varieties were unfortunately lost. Lambrusco wine started being made in the XVIII century and it immediately had an incredible success. It is made with the homonymous grape varieties (Lambrusco di Sorbara, Lambrusco Grasparossa, Lambrusco Salamino and others) which can be considered the most indigenous varieties in the world as they represent the genetic evolution of the “vitis silvestris occidentalis” which was domesticated in the zone of Modena. Emilia is very rich from a historic, artistic, agricultural, economic and gastronomic point of view: the capital Bologna is also known as “Bologna la grassa” (fat Bologna). If you are on a diet and you have to eat “spa food” you are in the wrong place: this is the land of Parmigiano Reggiano, of Prosciutto di Parma, Culatello di Zibello, cotechino, tagliatelle all’uovo, tortellini, lasagne, cappelletti, bollito misto alla Modenese just to name a few dishes of the extremely vast gastronomy of Emilia. Many dishes go back in time as, for example, the “pasticcio ferrarese di maccheroni” a kind of pie made with sweet pastry and stuffed with maccheroni, mushrooms, truffle and meat or “erbazzone dolce” made with thinly sliced boiled chard mixed with ricotta, sugar and almonds. And what about the heavenly Aceto Balsamico Tradizionale di Modena? Emilia is also famous for fruit and vegetable production, such as the crunchy and delicious Vignola cherries. What is better than a glass of high quality Lambrusco, as we offer in our selection, to wash down this lovely food or a glass of sparkling Pignoletto to drink together with a plate of “tortellini in brodo”?