Lambrusco, Sangiovese & Albana

Emilia-Romagna is so important to Italy’s culinary heritage that it is known as ‘lo stomaco d’Italia’ (the stomach of Italy). One of the world’s great centres of gastronomy, it is home to Parmigiano Reggiano, Prosciutto di Parma, mortadella, lasagne, tortellini and Balsamic vinegar to name a few.

The area historically called Emilia, in the west, includes the provinces of Piacenza, Parma, Modena and Ferrara and is Lambrusco territory, which goes so well with the local foods.  Romagna, in the east and bordering the Adriatic Sea, includes Rimini and Forlì where Sangiovese has long been grown and is now forging its own identity.  The white Albana can make fresh whites through to passito dessert wines.