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Emilia-Romagna

Lambrusco denotes both the wine and the grape variety from which it is made. At its best, the wine tastes relatively dry, and fruity with a hint of bitterness – better than its poor reputation would suggest. The noble Aceto Balsamico Tradizionale di Modena also comes from this region.

History, geography and wines

Viticulture has been practised here since ancient times. This is where the foundations of Italian culinary arts were laid. Viticulture is mainly practised in the Po Valley.
Lambrusco is the "numero uno": a sparkling red wine with sweetness and juicy fruit. Albana di Romagna used to be sweet, but today it is vinified dry. Trebbiano di Romagna is a pale, neutral white wine.

Grape varieties

Red Lambrusco and white Albana, after which the wines made from them are named. The Barbera and Bonarda grapes make aromatic red wines. Other white varieties: Trebbiano, Malvasia, Pinot blanc, Moscato, Sauvignon, Pinot grigio and Chardonnay.
  • Vineyard area and production volume: 58 000 hectares, 6.4 million hectolitres per year.

Popular wines from Emilia-Romagna