A huge vineyard extends from the Apennine hills to the shores of the Po River and the Adriatic Sea, offering well-known wines that have come to symbolize this region where good food and company are at the center of everyday life. The Via Aemilia (the ancient Roman road whose construction began in 187 BC) runs through the whole region along a string of cities from Piacenza to Rimini, and divides it in half: on one side, the Apennines whose gentle hills are favorable for vines for their position and climate; on the other, the plain descending to the Po River and the Adriatic coast, revealing a wine-making vocation that is far above expectations. This geographic area consists of four production districts that are consistent by tradition and ampelographic composition. The first is located on the hills of Piacenza and Parma, where the red Barbera, Gutturnio, and Bonarda prevail, demonstrating the evident influence of the neighboring Oltrepo Pavese area, but the white Ortugo and Malvasia di Candia are also present. Then there are the lands of Lambrusco, emblematic of Emilia’s wine production, extending from the hills to the banks of the Po in the provinces of Reggio Emilia and Modena. These are followed by the Bologna hills and the lower valley of the River Reno, where traditional white wines prevail, such as Pignoletto and Montu. Finally comes the vast vineyard of Romagna, with Sangiovese, Trebbiano, Pagadebit and Albana dominating the scene. The regional scenario closes at the Ferrara end, with the vineyards planted at Fortana on the sands of the Po Delta. Other DOC (controlled denomination of origin) recognized areas are Bosco Eliceo, and the hills of Faenza, Imola, Rimini, Scandiano and Canossa.
The composition of the Emilia-Romagna vineyards, extending two thirds on the plain and the remainder on the hills, is clearly outlined. Only two vines cover almost half of the region: they are the white Trebbiano Romagnolo and the red Sangiovese, both characteristic of the Romagna production in particular. Reinforcing the position of the slightly predominating reds, there are the Lambrusco wines, the Ancellotta, and the coupled Barbera and Bonarda. Among the whites, the Albana is foremost, as the only DOCG wine of the region. Also worthy of mention are some interesting local wines such as the Montu of the lower Reno River area, and Malvasia Bianca di Candia from Parma and Piacenza. Pride of the region is the DOCG attributed to Albana di Romagna, followed by 20 DOC and 10 IGT areas. The DOC production places Emilia-Romagna in fifth position in Italy with two wines, Colli Piacentini and Reggiano, among the top 20 Italian DOC wines; in this sector red wines are more than twice as many as whites but the production is only partially DOC (25%) or IGT (40%). However, since the region is particularly alert in evaluating its wine and food resources, there are prospects pointing to a prompt extension of such protective measures. The vitality of this sector is unquestionable and mention should be made of the wine tours, on fertile ground in the Emilia-Romagna region due to the beauty of the landscape, its art treasures, and traditions for reception and welcome. There are as many as 11 food and wine routes (promoted and supported by local organizations and retailers) significantly present in the area and backed by a network of hotel and restaurant hospitality unequaled in the entire country.
Albana di Romagna
A wine produced in the provinces of Bologna, Forli-Cesena and Ravenna. Unmistakable on the vine for its elongated bunches of golden yellow grapes, Albana stands out for its sugar content which is the basis for exceptional vinification. It is the first Italian white wine to have obtained the DOCG recognition and offers a production code covering several different types: dry, straw-yellow in color tending to golden with aging, a characteristic bouquet and a dry, slightly tannic, warm, harmonious flavor; Amabile and Dolce differ in the intensity of fruity hints and rounded flavor; Passito, amber in color, intense bouquet and velvety, full flavor. Its ageing capacity increases in proportion to its alcoholic content, from 2 to 3 years for the dry wine, 10 or more for passito. The dry type goes well with seafood in general, Lambrusco DOC A denomination that refers to a large family of red grape vines and several different DOC productions in the area of Reggio Emilia and Modena. Three of them, Lambrusco Grasparossa di Castelvetro, grown in the hills, Lambrusco Salamino di Santa Croce and Lambrusco di Sorbara, widespread in the plain, have acquired autonomous denomination. These sparkling wines share the fragrance of bouquets with marked hints of violets, their slightly acidulous flavor and freshness making them ideal companions for cured pork meats, especially the cooked ones, and for the rich Emilia cuisine in general. Castelvetro di Modena lends its name to Lambrusco Grasparossa di Castelvetro, typical of the Emilia tradition but now widespread thanks to its relatively low alcohol content and slight sparkle, making it agreeable and easy to drink. Compared to the other types of Lambrusco, it is firm in structure, intense in color especially shellfish and fish soups; it can also accompany white meats. The Gutturnio, a Roman Amabile and Dolce are dessert wine jug wines accompanying a wide range of combinations, and traditionally Ciambella, the local cake. Passito is usually served with pastry and dried fruit, but also with herbed or spiced cheeses.
Bonarda Colli Piacentini
Obtained from the vine with the same name, this is a ruby red, at times intense table wine, very suitable for the products of local gastronomy such as Coppa Piacentina. It is produced in Frizzante or Spumante types and has a flavor that can be dry, abboccato (sweetish), amabile (semi-sweet), or dolce (sweet), slightly tannic, fresh, still or fizzy; ageing can last up to 3 years.
Gutturnio Colli Piacentini
This derives its name from a silver Roman goblet recovered from the Po River in 1878. It is the best known of the Colli Piacentini DOCs and has a distinctive blend of Barbera and Croatina grapes typical of the area. A wine with a wide spectrum, dry or semi-sweet, still or sparkling, it also comes in the Novello, Superiore and Riserva types. The label ^ can indicate the “Classico” qualification if produced in the area of the oldest tradition. It is particularly suitable in a combination with “Coppa” or with the tasty local first courses such as “Pisarei con Fagioli”.
Lambrusco
A denomination that refers to a large family of red grape vines and several different DOC productions in the area of Reggio Emilia and Modena. Three of them, Lambrusco Grasparossa di Castelvetro, grown in the hills, Lambrusco Salamino di Santa Croce and Lambrusco di Sorbara, widespread in the plain, have acquired autonomous denomination. These sparkling wines share the fragrance of bouquets with marked hints of violets, their slightly acidulous flavor and freshness making them ideal companions for cured pork meats, especially the cooked ones, and for the rich Emilia cuisine in general. Castelvetro di Modena lends its name to Lambrusco Grasparossa di Castelvetro, typical of the Emilia tradition but now widespread thanks to its relatively low alcohol content and slight sparkle, making it agreeable and easy to drink. Compared to the other types of Lambrusco, it is firm in structure, intense in color and bouquet and full-bodied. By local custom it is drunk throughout the entire meal. Lambrusco Salamino di Santa Croce comes in two types, Frizzante Rosso (sparkling red) and Frizzante Rosato (sparkling rose) and can be Secco, Abboccato, Amabile or Dolce. Ideal for first courses and cured pork meats, it is also an agreeable end-of-meal wine in the Amabile version. Lambrusco di Sorbara is the most valued of the Emilia Lambrusco wines; it is a red or rose sparkling wine, owing its reputation to its preservation capacities, which have favored its export. Light ruby red in color, a rosy froth, it has a fresh, fine bouquet with hints of violets, slightly aromatic and fruity. The typical combination is with cured pork meats, Parmesan cheese and pasta courses.
Malvasia Colli di Parma
White wine produced from the Malvasia di Candia Aromaticavine. Straw-yellow in color and dry in taste, still or sparkling. It comes in the Amabile, Spumante and Frizzante types and is ideal for seafood dishes.
Ortrugo Colli Piacentini
A local white wine produced from a rare, native vine of the same name - Ortrugo -straw- yellow in color tending towards greenish. Delicate, aromatic bouquet, dry flavor with a slightly bitter aftertaste, it accompanies omelets, soft cheeses and tortelli with herbs. It comes in Secco, Frizzante and Spumante types.
Pagadebit di Romagna
Amabile white wine (also Frizzante), produced from the Bombino Bianco vine, a type of high-yield grape guaranteeing a good harvest even in difficult years. It is straw-yellow in color, with a characteristic bouquet of hawthorn and a delicate flavor that is dry, grassy and harmonious. It qualifies as Bertinoro if produced in the limited area of this township. (Secco or Amabile, also Frizzante).
Sangiovese di Romagna
This is the most widely cultivated vine in Italy. It crossed the Apennines from its native Tuscany to become the vine that is the symbol of Romagna, grown predominantly on the hills. The earliest evidence of its presence dates from the i/th century, and since then its reputation has constantly grown. In the valleys between Imola and Rimini the climate and the evolution of the vine through the centuries have produced a ruby red wine with possible purple hues, delicate bouquet with hints of violets, dry and harmonious with slightly bitter undertones. It is made in the Novello, Superiore and Riserva versions, as well as geographic denomination of the best known areas (Faenza, Forli, Cesena, Imola and Rimini). It goes well with roast meats, but can also accompany tagliatelle with meat sauce.
Trebbiano di Romagna
This is the other record-holder among regional wines, as well as being the most-produced white wine in the world. A highly productive vine, it is traditionally converted into easy-to-drink wines. This is a good feature in particular if the producer is able to bring out the characteristic bouquet of apple and fresh grass with a dominating acidulous hint. Its straw-yellow color, floral bouquet and delicate flavor make it suitable for combinations with tortelli alle erbette and with the Adriatic coastal seafood cuisine.
Technorati Tags [
wine |
italian wines |
EMilia Romagna |
Lambrusco |
Sangiovese |
Trebbiano |
Malvasia |
Pagadebit |
Pignoletto |
Ortugo |
Vineyard |
Albana |
wine making |
Adriatic Coast |
Italy
]
Share This
Posted: August 18th, 2007 under Wines, Romagna, Italy.
Comments: none