About Emilia-Romagna Wines
Emilia-Romagna stretches across north central Italy and splits into two wine cultures. In Emilia, around Modena and Reggio, Lambrusco gives lively, gently sparkling reds that pair naturally with the region's rich food, with Sorbara the most delicate and Grasparossa the deepest. In Romagna, to the east, Sangiovese is the main red and Albana the signature white. Romagna Albana was the first Italian white to earn DOCG status, in still, sweet and passito styles. Good Lambrusco is dry, fresh and made by the tank method, a world away from the sweet exports of past decades. Romagna Sangiovese, once seen as simple, now produces serious hillside bottlings from zones such as Bertinoro and Predappio. Pignoletto adds a crisp, lightly sparkling white around Bologna. Between the two halves the region offers some of Italy's best value everyday wines alongside a rising tier of ambitious estates.
Prices are for take away and shipping. The wine bar serves from its own list.
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Wine from Emilia-Romagna
Read any gastronomical survey of Italy and they will likely agree: in many ways, Emilia-Romagna is the epicentre of Italian food culture, the beating heart of Italian cuisine. So many of the country’s iconic foods have their home in the region, from Parmiggiano Reggiano cheese to Parma ham, from the balsamic vinegar of Modena to the tortellini in brodo, not to mention the fresh pasta with the ragù alla bolognese, perhaps the most famous pasta sauce in the world, named for its capital city of Bologna.
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