Emilia-Romagna

Ortrugo tells one part of Emilia-Romagna's wine story. In Colli Piacentini, it became a separately vinified wine in the 1970s after time as a blending grape. It comes sparkling, still or spumante, usually light, delicate and dry-bitterish. Colli Bolognesi Pignoletto may be fresh and sparkling or still, with structure developed through long ageing; Classico Superiore cannot be released before 4 October. Colli di Parma combines Barbera and Bonarda with Malvasia di Candia, Sauvignon, Chardonnay and Pinot, with perfumed, versatile Malvasia di Candia Aromatica as its defining grape. Romagna Sangiovese from clay-limestone sub-zones has lively fruit, measured warmth and incisive tannin. Bosco Eliceo's sandy coastal terroir brings salty, savoury character to its wines.

Producer profiles

Begin with this selection, or open the full directory when you want every producer currently placed in Emilia-Romagna.

• Azienda Acricola Il MaioloFamily estate in the Val Nure hills of Piacenza, farming ten hectares without synthetic inputs since the mid-1970s and producing long-aged reds from Barbera, Bonarda, and a five-variety white from a high-altitude Travo parcel.
• Azienda Agricola Il PoggiarelloOrganic family estate in Val Trebbia, Piacenza, farming native varieties and making still and sparkling wine across five generations of the Ferrari-Perini family.
• Azienda Agricola Sartori LucianoMonterosso Val d'Arda producer making white and sparkling wines with spontaneous fermentation in steel and the Martinotti method.
• Cantine CECI S.P.ACantine CECI grew from a Bassa Parmense trattoria into a dedicated winery, with Otello Nero di Lambrusco as its flagship red.
• Cantine Lombardini S.r.lCantine Lombardini makes Il Campanone, a Reggiano DOC Lambrusco Rosso frizzante from Novellara in Emilia-Romagna: dark ruby, berry-driven, Charmat-method sparkling red at 11% alcohol with fine, well-integrated bubbles.
• Cantine Riunite & CIV - Soc. Coop. Agr.A Reggio Emilia cooperative founded in 1950 by nine grape farmers, now representing more than 1,400 growers across two provinces and distributing Lambrusco to over 100 countries.
• Chiara CondelloChiara Condello farms 4.8 hectares of Sangiovese in Predappio, a hillside DOC in Emilia-Romagna, making two unfiltered reds from organically certified calcareous-clay parcels between 150 and 300 metres above sea level. Her project launched in 2015, separate from the family's Condé estate.
• Cleto Chiarli Società AgricolaLambrusco estate in Modena province, founded in 1860, making estate-grown Grasparossa and Sorbara from the converted Villa Cialdini and VIVA-certified vineyards across three Modena sites.
• Condé Azienda VitivinicolaSingle-variety estate in Fiumana di Predappio, Emilia-Romagna, making Sangiovese Piccolo from two hillside expressions and releasing wines only when the tannins have reached elegance in bottle.
• Fattoria MorettoA third-generation Castelvetro estate farming Grasparossa exclusively on the Monte Barello hillside, making dry organic Lambrusco with firm tannin and dark fruit.
• Fattoria Nicolucci di Nicolucci AlessandroOld-vine Sangiovese from a clifftop village in Romagna's hills, farmed by one family since 1885 on dry, mineral, clay-heavy soils.
• Mirco MariottiNatural wine estate in Bosco Eliceo, 300 metres from the Adriatic, farming ungrafted century-old vines in coastal sand and making ancestral-method sparkling wine from Fortana, Trebbiano Romagnolo, and Malvasia di Candia Aromatica.