This region in north-central Italy stretches from the Adriatic coast in the east far into Italy's west and also includes the large alluvial areas of the Po Valley. With a good 61,000 hectares of vineyards, Emilia-Romagna is also one of the country's major wine suppliers. The name is derived from the Latin Via Aemilia, which was laid out by the Romans as early as 187 BC.
Although large quantities of wine are produced on the alluvial soils of the Po, in most cases the better wines come from hilly areas, especially at the foot of the Apennines.
Besides wine, Emilia-Romagna has much else to offer, especially for gourmets. On the one hand there is the famous Parma ham, on the other hand the precious Aceto Balsamico di Modena, a very long matured grape vinegar, which today is indispensable in high-quality gastronomy.
White wines in Emilia-Romagna are mostly made from the Trebbiano and Malvasia varieties, which are generally light, discreetly fruity and fresh wines that should be drunk young. Among the red wines you can find the Barbera, but also the Sangiovese; both varieties can deliver appealing and straight red wines.
A particular speciality is the lightly sparkling Lambrusco, until not so long ago a rather sweet cheap product that preferred to fill the shelves of discount stores and supermarkets. In recent years, however, under the direction of dedicated and demanding producers, it has been allowed to show that its charms.
Some producers today also have international varieties such as Sauvignon Blanc, Chardonnay and Cabernet Sauvignon in their portfolio.
