Colli Bolognesi

Colli Piacentini

Frignano

Appennino Faentino-Forlivese

Appennino Reggiano-Parmense

Appennino Cesenate

Italia

Emilia Romagna

I vini dell'Emilia e della Romagna | Uglygrapes

The wines of Emilia and Romagna | Uglygrapes

Bright purple red with purplish mousse. Red fruit, flowers, balsamic notes. Full-bodied, lively, tannic.

Obtained from the 12.5-hectare vineyard of the same name located in the historic area of Castelvetro, Lambrusco Grasparossa "Enrico Cialdini" is considered to be the highest expression of this extraordinary grape variety. The grapes, carefully selected and hand-picked, are pressed and vinified at a controlled temperature in the winery where, after a slow frothing and adequate aging, the wine is bottled.

Obtained from the 12.5-hectare vineyard of the same name located in the historic Castelvetro area, Lambrusco Grasparossa "Enrico Cialdini" is considered to be the ultimate expression of this extraordinary grape variety.

<label>Soil:</label>Alluvial deposits mixed with gravels
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration 36 hours at 10°-12° C. Racking off of the must and refrigeration followed by fermentation in steel. The second refermentation is done in autoclave, according to the Charmat method for 4 months.
<label>Sulfur dioxide:</label>na

Lambrusco Grasparossa di Castelvetro Doc

Lambrusco Grasparossa

Cleto Chiarli

Castelvetro di Modena

Vigneto Cialdini

Light red with pink mousse. Flowers, berries, citrus notes. Dry, savory, fresh.

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety. Although the flower is hermaphroditic, it must be grown with another variety of Lambrusco that acts as a pollinator to allow the grapes to ripen. Lambrusco del Fondatore is made according to the Ancestral Method, following the methods of the winery's founder, is bottled during the waning moon in March, corked with natural cork, and the tying is done "by string."

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Natural fermentation in stainless steel and mousse taking in the bottle. Bottle aging for 6 months.
<label>Sulfur dioxide:</label>na

Lambrusco di Sorbara Doc

Lambrusco di Sorbara

Vigneti località Sozzigalli

Sorbara

Ruby red. Red fruits and flowers. Full, fresh and fruity..

Rinaldini winery's Lambrusco dell'Emilia Amabile Igt is made from different grape varieties that grow on alluvial soils and find ideal conditions for perfect, harmonious growth. Fermentation takes place in steel at a controlled temperature, using selected yeasts.

<label>Soil:</label> Alluvial mixed gravel
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>15.5 ha
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>90 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Cold submerged cap skin contact maceration for two to three days. Using a soft press, the flower must is separated, then filtered and kept in steel tanks at 0 degrees for several months.
<label>Sulfur dioxide:</label>na

Lambrusco dell'Emilia Amabile Igt

Lambrusco Maestri

Lambrusco Salamino

Ancellotta

Rinaldini - Moro

Montecchio Emilia

Vigneti Rinaldini Moro

Bright ruby red. Red fruits, spices, mineral notes. Fresh, tannic, balanced.

The Sangiovese Riserva Doc "Ombroso" from the Giovanna Madonia winery comes from the heart of Romagna, in an area that has always had a high vocation for viticulture. Sangiovese "Ombroso" is a wine that long aging first in barrique and then in the bottle makes it ruby red in color, with a fresh and balanced flavor.

<label>Soil:</label>Clayey limestone
<label>Average vineyard age:</label>27 years old
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>6500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel tanks with long maceration. Aged for 12-15 months in half new and half second- and third-year French oak tonneaux, then in bottle for 24 months.
<label>Sulfur dioxide:</label>na

Romagna Sangiovese Riserva Doc Bertinoro

Sangiovese

Giovanna Madonia

Vigneti località Monte Maggio

Bertinoro

Deep pink. Red fruits, underbrush. Fresh, penetrating, mineral, velvety.

Premium Mention Honorable Lambrusco di Sorbara DOC red wine produced by the historic Emilian winery Cleto Chiarli is the perfect synthesis of a high quality product. . Resulting from the vinification of pure Lambrusco di Sorbara grapes, it is a wine of character, balanced, dry, elegant and delicate, which stands out for its freshness and pleasant flavor.

The Premium Mention Honorable Lambrusco di Sorbara DOC red wine produced by the historic Emilian winery Cleto Chiarli is a red wine of character, balanced, dry, elegant and delicate, which stands out for its freshness and pleasant flavor.

<label>Soil:</label>Alluvial
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Light maceration, racking of the must and refrigeration. Foaming and second fermentation in autoclave according to the Charmat method. Maturation of 3 months in steel.
<label>Sulfur dioxide:</label>na

Golden yellow. Spice, almond, candied citrus. Sweet, fresh, iodized, citrusy, slightly acidic.

Scaccomatto is a sweet wine made from Albana grapes affected by Botrytis Cinerea, harvested in steps. The wine is aged partly in steel and partly in French oak barrels. After blending there is further bottle aging for 12 months. The Albana grape variety probably takes its name from the Albani hills, an area from which Roman legionaries picked this variety before planting it near the Rubicon, where it currently grows. Another hypothesis is that Albana derives from "alba" referring to the grape's light color. Albana was first documented in 1303, and according to DNA studies it is a parent of Garganega and is related to other varieties in the region. It is a very vigorous, thick-skinned grape with good sugar storage capacity, which makes it perfect for making sweet wines.

Scaccomatto is a sweet wine made from Albana grapes affected by Botrytis Cinerea, harvested in steps. The wine is aged partly in steel and partly in French oak barrels. After blending there is further bottle aging for 12 months.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>10 q
<label>Harvest time:</label>Between mid-October and mid-December to botrytized grapes.
<label>Vinification and ageing:</label>Fermentation in steel. Part of the wine ages in steel for 14 months, the other part ages in French oak barrels for 3 months. After blending, the wine ages another 12 months in bottle.
<label>Sulfur dioxide:</label>na

Romagna Albana Passito Docg

Albana

Fattoria Zerbina

Marzeno

Vigneti Fattoria Zerbina

Ruby red with violet hues. Fruit, spice. Full-bodied, warm, fresh.

Vigna del Picchio is vinified with Lambrusco Maestri grapes and Ancellotta grapes. The grapes are harvested late and then fermented for a long time in steel. Aging takes place in oak barrels in the dark underground cellar for three years and an additional year in the bottle.
Lambrusco Maestri takes its name from Villa Maestri, which is located near San Pancrazio near Parma, the area where this grape variety is thought to have originated. It was probably already known in the 19th century but was not documented until 1900. It is the Lambrusco variety with the best adaptability and grows most near Reggio Emilia and has abundant and consistent production. According to molecular analysis, Lambrusco Maestri is a parent of the Fontana grape variety. The Ancellotta grape variety owes its name to the Lancellotti family and Tommasino Lancellotti, who propagated this variety during the 14th and 15th centuries. It grows mainly in flat vineyards, mainly near Reggio Emilia. It is characterized by a medium-sized pyramidal cluster with round berries with a thick, dark-colored skin; wind- and drought-resistant, it is susceptible to spring frost and powdery mildew.

Vigna del Picchio is vinified with Lambrusco Maestri grapes and Ancellotta grapes. The grapes are harvested late and then fermented for a long time in steel. Aging takes place in oak barrels in the dark underground cellar for three years and an additional year in the bottle.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged for 3 years in oak barrels, then in bottle for 1 year.
<label>Sulfur dioxide:</label>na

Rosso dell'Emilia Igt

Muted pink. Citrus red fruit, yeast notes. Full, mineral, fresh, savory.

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety. Although the flower is hermaphroditic, it must be grown with another variety of Lambrusco that acts as a pollinator to allow the grapes to ripen. The vineyards from which Radice wine is made rise on silty, sandy soils in the "Al Cristo" vineyard, in the area straddling the Panaro and Secchia rivers.

Lambrusco di Sorbara is the most famous and most cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety.

<label>Soil:</label>Loose, mostly silty and sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>15 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>120 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in stainless steel and re-fermentation in the bottle on the lees with prise de mousse according to the ancestral method. Maturation in bottle for 3 months. No filtration.
<label>Sulfur dioxide:</label>na

Cantina Paltrinieri

Intense ruby red. Flowers, berries, hints of anise and licorice, balsamic notes. Soft, fresh, persistent, tannic, firm.

Centesimino is a centuries-old grape variety that grows exclusively in Romagna around Oriolo. It was named in honor of "Centesimino" nickname of the man who discovered and saved this variety from extinction by finding a plant in the garden of a house in Faenza. It is a very vegetative variety, the leaves growing until a few days before harvest curbing grape production. It grows well in areas that are not too hot, it dehydrates very easily and this characteristic makes it perfect for producing sweet and passito wines.

Centesimino is a centuries-old grape variety that grows exclusively in Romagna around Oriolo. It was named in honor of "Centesimino" nickname of the man who discovered and saved this variety from extinction by finding a plant in the garden of a house in Faenza.

<label>Soil:</label>Clay Franco
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in steel with maceration for 15-20 days. Aging on fine lees for 3 months in steel, 12 months in cement and finally 3 months in bottle.
<label>Sulfur dioxide:</label>na

Centesimino Ravenna Igt

Centesimino

Ancarani

Vigneti Ancarani

Bright amber yellow. Dehydrated apricot, dried fruit, tea leaves. Rich, fresh, sweet, savory.

Vin Santo Albarola is made from Malvasia di Candia Aromatica grapes grown in the Colli Piacentini; the Etruscans already produced wine in this area. It is a very special wine, the grapes are selected and only the best bunches are harvested, which wither on racks with natural ventilation for 60/70. Pressing is done with a manual wine press and after fermentation in steel, the must is put into kegs, some dating back to the early 1800s, where fermentation and aging takes place in contact with the Mother established in 1823. This process lasts ten years to which two years of bottle aging are added.

Vin Santo Albarola is made from Malvasia di Candia Aromatica grapes grown in the Colli Piacentini; the Etruscans already produced wine in this area. It is a very special wine, the grapes are selected and only the best bunches are harvested, which are dried on racks with natural ventilation for 60/70.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of the grapes. Fermentation in steel. Aging in kegs for 120 months, then 24 months in bottle.
<label>Sulfur dioxide:</label>na

Vin Santo della Val di Nure Colli Piacentini Doc

Albarola

Barattieri

Vigneti località Albarola

Deep amber yellow. Balsamic notes, old wood, coffee liqueur, tamarind, dried fruit. Sweet, composed, lingering.

Vin Santo di Vigoleno is a passito wine produced following an ancient tradition, and the techniques used have been handed down orally from father to son since the 1700s. Grapes from indigenous varietals of the Piacentini hills are used, the Santa Maria, Melera in larger percentages, Bervedino Trebbiano and Ortrugo in smaller quantities. At harvest, only the best bunches are selected, which are then spread out on racks in dry, ventilated rooms where the drying process takes place. Pressing is done with an old vertical press, and the resulting must is first fermented in open vats and then racked into small, unroasted wooden barrels. The barrels are filled two-thirds full and left drained, and during the first few years of the aging process the wine is racked annually from larger capacity vessels into smaller ones. The wine loses volume from one year to the next, and at the end of the process the yield of fresh grapes to wine is about 15-20%. No yeast or sulfur dioxide is added during winemaking, and aging lasts up to 9 years.

Vin Santo di Vigoleno is a passito wine produced following an ancient tradition, and the techniques used have been handed down orally from father to son since the 1700s. It is made using grapes from vines native to the Piacentini hills, Santa Maria, Melera in larger percentages, Bervedino Trebbiano and Ortrugo in smaller quantities.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of the grapes. Fermentation in open wooden vats. Aging in drained chestnut barrels, with annual racking into vessels of smaller volume. The total duration of aging is 8-9 years.
<label>Sulfur dioxide:</label>na

Vin Santo di Vigoleno Colli Piacentini Doc

Bervedino

Ortrugo

Melara

Santa Maria

Alberto Lusignani

Lusignani

Vigoleno

Bright garnet red. Spices, licorice, chocolate, leather, fruit under spirits. Warm, intense, tannic.

Moro del Moro is the result of experiments lasting more than a decade. Lambrusco Grasparossa and Ancellotta grapes are selected and then placed on trellises in fruit lofts where they are dried. Fermentation in stainless steel takes place during the winter months, and the wine is moved to French oak barriques where it is aged for three years before bottling, where it ages further for one year. Lambrusco Grasparossa is a grape variety that grows mainly in the Castelvetro area, the town where this variety was born and was first described in 1867. It is considered the highest quality variety of Lambrusco due to its ability to ripen even at low temperatures. It is the only Lambrusco variety that grows well on hilly terrain. The Ancellotta grape variety owes its name to the Lancellotti family and Tommasino Lancellotti, who propagated this variety during the 14th and 15th centuries. It grows mainly in flat vineyards, mainly near Reggio Emilia. It is characterized by a medium-sized pyramidal cluster with round berries with a thick, dark-colored skin; wind- and drought-resistant, it is susceptible to spring frost and powdery mildew.


Moro del Moro is the result of experiments lasting more than a decade. Lambrusco Grasparossa and Ancellotta grapes are selected and then placed on trellises in fruit lofts where they are dried. During the winter months fermentation takes place in stainless steel, and the wine is moved to French oak barriques where it ages for three years before bottling, where it ages further for one year.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of selected clusters on trellises. Fermentation in stainless steel. Aged in French oak barrels for 3 years, then 1 year in bottle.
<label>Sulfur dioxide:</label>na

Bright ruby red with garnet highlights. Wild berries, flowers, licorice, tobacco. Balanced, tannic, fruity, fresh, slightly mineral.

Fattoria Nicolucci's Sangiovese Riserva "VIGNA DEL GENERALE" comes from the oldest vineyard, about 90 years old, still existing in the village of Predappio .It owes its name to its history, to the stories of a wine-loving general who, on his return from the war, bought the best land in the village and planted Sangiovese vines on it. It is a wine that can be enjoyed even after several years of aging, complex but at the same time very balanced.

Fattoria Nicolucci's Sangiovese Riserva "VIGNA DEL GENERALE" comes from the oldest vineyard, about 90 years old, still existing in the village of Predappio. It is a wine that can be enjoyed even after several years of aging, complex but at the same time very balanced.

<label>Soil:</label>Mineral and sulfurous, rich in clay and limestone
<label>Average vineyard age:</label>90 years old
<label>Estensione del vigneto:</label>2.5 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in vitrified cement tanks for 20 days. Aging in oak barrels for 24 months, then 3 months in bottle
<label>Sulfur dioxide:</label>na

Romagna Sangiovese Riserva Doc Predappio

Fattoria Nicolucci

Vigneti località Predappio Alta

Predappio

Light straw yellow. Flowers, green apple. Intense, fresh, structured, balanced, savory.

IL Famoso is a typical grape variety of Emilia Romagna, present for centuries in the region. In the past there were two varieties of this vine, the Famoso di Pesaro/Rimini still present today and the Famoso di Cesena, which instead was almost driven to extinction with the arrival of phylloxera. Only in recent times has the vine been rediscovered, and thanks to producers and the Vitigni Minori project, cultivation has been resumed. It is characterized by very large clusters and berries, is very vigorous and productive, is not susceptible to disease and has a remarkable aromatic intensity.

IL Famoso is a typical grape variety of Emilia Romagna, present for centuries in the region. In the past there were two varieties of this vine, the Famoso di Pesaro/Rimini still present today and the Famoso di Cesena, which instead was almost driven to extinction with the arrival of phylloxera.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Famoso Ravenna Igt

Famoso

Ruby red with violet hues. Fruit, red flowers. Soft, dry, fresh.

Lambrusco Salamino is so named because of the short, cylindrical shape of the cluster that resembles a salami. It is the most abundant variety of Lambrusco and grows mainly in the provinces of Modena and Reggio Emilia. It has good vigor and a consistent and abundant yield, grows best on cool soils and resists moisture well.

Lambrusco Salamino is so named because of the short, cylindrical shape of the cluster that resembles a salami. It is the most abundant variety of Lambrusco and grows mainly in the provinces of Modena and Reggio Emilia.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>120 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel at 21°C with maceration for 5 days. Bottle aging on fine lees for 6 months with subsequent disgorgement.
<label>Sulfur dioxide:</label>na

Lambrusco dell'Emilia Igt

Vigneto Saetti

Luciano Saetti

Intense ruby red. Black fruits, dried flowers, hints of licorice and spices. Structured, intense, tannic.

Romagna Sangiovese Riserva Doc Marzeno "Podere Ca' del Rosso" from the Ca' di Sopra winery is a red wine produced only in the best vintages from grapes from the winery's oldest vineyard, called Podere Ca' del Rosso. After manual harvesting, spontaneous fermentation takes place with a following maceration in steel for 60 days.  Maturation takes place in French oak tonneaux for 12 months with subsequent rest in tanks for another 6 months. Finally, the wine ages in bottle for another 18 months. The result is a deep ruby red, complex and structured wine.

Romagna Sangiovese Riserva Doc Marzeno "Podere Ca' del Rosso" from the Ca' di Sopra winery is a red wine produced only in the best vintages from grapes from the winery's oldest vineyard, called Podere Ca' del Rosso. Following the processes of harvesting, maceration and aging, the result is a wine of intense ruby red color, complex and structured.

<label>Soil:</label>Limestone-clay
<label>Average vineyard age:</label>32 years old
<label>Estensione del vigneto:</label>2.55 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>2000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration in steel tanks for 60 days. Aged for 12 months in tonneau, in steel tanks for 6 months, then 18 months in bottle.
<label>Sulfur dioxide:</label>na

Romagna Sangiovese Riserva Doc Marzeno

Ca' di Sopra

Vigna Ca' del Rosso

Bright ruby red with garnet highlights. Mineral notes, red fruit, rhubarb, cinchona, citrus notes. Savory, fresh, tannic, roasted notes.

Villa Papiano is a winery located within a naturalistic oasis adjacent to the Casentino Forest National Park, on the border between Romagna and Tuscany.  Its entirely organic production has as its undisputed protagonist the Romagna Sangiovese Riserva Doc Modigliana "I Probi di Papiano " made from 100% Sangiovese grapes with spontaneous fermentation using indigenous yeasts, aged 12 months in cement and barrel and another 12 in the bottle.

Villa Papiano is a winery located within a naturalistic oasis adjacent to the Casentino Forest National Park, on the border between Romagna and Tuscany. The Romagna Sangiovese Riserva Doc Modigliana "I Probi di Papiano " made from 100% Sangiovese grapes with spontaneous fermentation using indigenous yeasts, ages 12 months in cement and barrel and another 12 in bottle.

<label>Soil:</label>Sandstone matrix with clay intrusions
<label>Average vineyard age:</label>Between 20 and 50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel. Aged in cement and large barrel for 12 months, then in bottle for 12 months.
<label>Sulfur dioxide:</label>na

Romagna Sangiovese Riserva Doc Modigliana

Villa Papiano

Modigliana

Vigneti Villa Papiano

Brilliant golden yellow. Honey, candied fruit, peach, spices, fruit, tea leaves, flowers. Balanced, fresh, savory, structured, persistent.

VItalba is made from Albana grapes vinified using Georgian amphorae called kvevri, the oldest method of wine production dating back 7,000 years. The grapes inside the earthenware amphorae ferment spontaneously without the addition of yeast. After maceration, aging is done in the same containers and lasts 10 months.
The Albana vine probably takes its name from the Albani hills, an area from which Roman legionaries picked this variety before planting it near the Rubicon, where it currently grows. Another hypothesis is that Albana derives from "alba" referring to the grape's light color. Albana is first documented in 1303, and according to DNA studies it is a parent of Garganega and is related to other varieties in the region. It is a very vigorous, thick-skinned grape with good sugar storage capacity, making it perfect for making sweet wines.

VItalba is made from Albana grapes vinified using Georgian amphorae called kvevri, the oldest method of wine production dating back 7,000 years. The grapes inside the earthenware amphorae ferment spontaneously without the addition of yeast.

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>38 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Flipped
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Spontaneous fermentation in 470-liter Georgian amphora(kvevri), without temperature control, with maceration on skins for 80-120 days. Aging in Georgian amphora for 10 months.
<label>Sulfur dioxide:</label>na

Romagna Albana Secco Docg

Tre Monti

Vigneti Tre Monti

Imola

Dark purple red. Aromatic herbs, resin notes, graphite, red fruits, flowers. Intense, mineral, soft, fresh, spicy notes.

The area where the Gutturnio appellation originates is characterized by hilly terrain with diverse climates. They can be windy in the valleys and on the hill spurs most exposed to sea currents or sheltered and well exposed to the sun, but with greater humidity, in the orographic depressions. The Piacentini hills have been cultivated with vines since ancient times, first by the Paleoligurians and then by the Etruscans and the Romans, whose tradition and knowledge of viticulture came from Greece. Between the 4th and 2nd centuries B.C., people from Gaul brought their knowledge of vine cultivation and a new method of storing wine: the wooden barrel, which was sturdier than terracotta especially during transportation. In Roman times Cicero also spoke of Piacenza wines, and it was at that time that the "gutturium," the large glass made especially for drinking wine, was first forged. In later centuries Piacenza wines were exported to France and were drunk by Pope Paul III Farnese and Michelangelo, and in the 16th century they reached Spain. In recent times a red wine from Piacenza was awarded as among the best national products at the 1911 Turin International Exposition.

The area where the Gutturnio appellation originates is characterized by hilly terrain with diverse climates. They can be windy in valleys and on hill spurs more exposed to sea currents or sheltered and well exposed to the sun, but with higher humidity, in orographic depressions.

<label>Soil:</label>Argillloso-limoso
<label>Average vineyard age:</label>Between 20 and 40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot, casarsa
<label>Vine density:</label>3300-5000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late September, early October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with 12-15 days maceration on the skins. Aged in first and second passage barriques for 6 months, then 10 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Gutturnio Superiore Doc

Croatina

Barbera

La Tosa

Vigneto Morello

Bright golden yellow. Apricot, candied fruit, spices, botrytis. Enveloping, savory, deep, persistent, iodine notes.

Codronchio is made from Albana grapes harvested late to allow them to be attacked by noble rot. The 25-year-old vineyards are cultivated on clay soils, and only in the best years is it possible to make this wine.
The Albana vine probably takes its name from the Albani hills, an area from which Roman legionaries picked this variety before planting it near the Rubicon, where it currently grows. Another hypothesis is that Albana derives from "alba" referring to the grape's light color. Albana was first documented in 1303, and according to DNA studies it is a parent of Garganega and is related to other varieties in the region. It is a very vigorous, thick-skinned grape with good sugar storage capacity, making it perfect for making sweet wines.

Codronchio is made from Albana grapes harvested late to allow them to be attacked by noble rot. The 25-year-old vineyards are cultivated on clay soils, and only in the best years is it possible to make this wine.

<label>Soil:</label>Clayey and sandy loamy
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pergoletta romagnola
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Late between October and November with noble rot on grapes
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel. Aged on fine lees for 8 months in steel and French barriques, then an additional 8 months in bottle.
<label>Sulfur dioxide:</label>na

Fattoria Monticino Rosso

Vigneti Fattoria Monticino Rosso

Bright golden yellow. Almond, herbs, mineral notes, ripe fruit. Warm, full, structured, savory.

Pignoletto is a grape variety native to Emilia and grows mainly in the hills around Bologna. It is mentioned by Pliny the Elder as "Pino Lieto," from which the current name is thought to derive; another hypothesis for the name concerns the shape of the cluster, which resembles a pine cone. According to some genetic studies, it appears that Pignoletto has the same DNA as Grechetto di Todi and therefore has a Greek origin, having arrived in Italy during colonizations.

Pignoletto is a grape variety native to Emilia and grows mainly in the hills around Bologna. It is mentioned by Pliny the Elder as "Pino Lieto," from which the present name is thought to derive; another hypothesis for the name concerns the shape of the cluster, which resembles a pine cone.

<label>Soil:</label>Marl limestone
<label>Average vineyard age:</label>Between 35 and 40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel for 20 days. Aging in cement for 36 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Pignoletto Colli Bolognesi Classico Docg

Pignoletto

Fattorie Vallona

Fagnano

Vigneti località Monte San Pietro

Intense ruby red. Red fruit, spices, balsamic notes. Structured, carbonic, tannic.

The Lambrusco Grasparossa grape variety grows mainly in the Castelvetro area, the town where this variety, first described in 1867, was born. It is considered the highest quality variety of Lambrusco due to its ability to ripen even at low temperatures, and it is the only variety of Lambrusco that grows well on hilly terrain.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>September
<label>Vinification and ageing:</label>The first fermentation is spontaneous. Bottling with residual sugar and natural frothing in the bottle. Further aging on the lees in the bottle for about 6 months.
<label>Sulfur dioxide:</label>na

Vittorio Graziano

Vigneti Vittorio Graziano

Bright straw yellow. Dried flowers, aromatic herbs. Lively, slightly mineral, almondy.

The name Ortrugo derives from Altruga, which means "other grape," because it is a grape variety that was considered less important than the other varieties with which it was blended. Only in recent decades has the production of monovarietal wine begun, which has revalued Ortrugo by also increasing cultivation. It is characterized by a large, cylindrical cluster with round, medium-sized berries, grows best on hilly soils that are not very fertile, and vineyards are found mainly around Piacenza and in the Ardia, Nure, Tidone and Trebbia valleys.

The name Ortrugo derives from Altruga, which means "other grape," because it is a grape variety that was considered less important than the other varieties with which it was blended. Only in recent decades has the production of monovarietal wine begun, which has revalued Ortrugo by also increasing cultivation.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Maturation in steel on the lees for 3 months.
<label>Sulfur dioxide:</label>na

Ortrugo Colli Piacentini Doc

Purple red with garnet highlights. Wild berries, red flowers, humus, underbrush, spices. Rich, soft, fresh, savory, tannic.

Rosso dell'Emilia is an unusual Lambrusco in that it is not sparkling. Lambrusco Salamino grapes ferment in steel tanks at a controlled temperature of about 21° and macerate for 8-10 days. Once this process is completed, the wine is left to decant in barrels until the following spring when the optimal time for bottling will be chosen.

Rosso dell'Emilia is an unusual Lambrusco in that it is not sparkling. Lambrusco Salamino grapes ferment in steel tanks at a controlled temperature of about 21° and macerate for 8-10 days.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel at 21°C with maceration for 8-10 days. Barrel aging for 6 months.
<label>Sulfur dioxide:</label>na

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Wines of Emilia Romagna

'Radice' Lambrusco di Sorbara Doc

Centesimino Ravenna Igt

'Ombroso' Romagna Sangiovese Riserva Doc Bertinoro

'Premium Mention Honorable' Lambrusco di Sorbara Doc

'Scaccomatto' Romagna Albana Passito Docg

'Vigna del Picchio' Rosso dell'Emilia Igt

Lambrusco dell'Emilia Amabile Igt

'Vigneto Cialdini' Lambrusco Grasparossa di Castelvetro Doc

'Lambrusco del Fondatore' Lambrusco di Sorbara Doc

'Albarola' Vin Santo della Val di Nure Colli Piacentini Doc

Vin Santo di Vigoleno Colli Piacentini Doc

'Moro del Moro' Rosso dell'Emilia Igt

'Predappio di Predappio Vigna del Generale' Romagna Sangiovese Riserva Doc Predappio

'Le Signore' Famoso Ravenna Igt

'RossoViola' Lambrusco dell'Emilia Igt

'Podere Ca' del Rosso' Romagna Sangiovese Riserva Doc Marzeno

'I Probi di Papiano' Romagna Sangiovese Riserva Doc Modigliana

'Vitalba' Romagna Albana Secco Docg

'Vignamorello' Gutturnio Superiore Doc

'Codronchio' Romagna Albana Secco Docg

'Ammestesso' Pignoletto Colli Bolognesi Classico Docg

'Fontana dei Boschi' Lambrusco dell'Emilia Igt

Ortrugo Colli Piacentini Doc

Rosso dell'Emilia Igt