Emilia Romagna is one of the most dynamic regions in Italy, known for its medieval cities, rich food and wine traditions and seaside holiday destinations. The region also has an abundant and long history in winemaking – it is the sixth highest producing region in the country – with its roots going all the way back to the Etruscans and later the Romans. Emilia Romagna is most famous for its Lambrusco wines, made from native grapes of the same name. Lightly sparkling, they are the perfect accompaniment for the region’s long tradition in cured meats, cheese and wide range of appetizing pasta dishes.
The region is mostly flat (71%) with hills and a few mountains making up the rest. It is located between Tuscany, Lombardy, Veneto, Liguria and the Adriatic Sea. There are 51,000 hectares (126,000 acres) under vine, producing many different wines, including two DOCGs and 18 DOCs. The grapes grown here vary between native, Italian and international varieties, such as Lambrusco, Sangiovese, Barbera, Trebbiano, Malvasia, Pagadebit as well as Chardonnay and Cabernet Sauvignon. About 70% of the wines produced are red or rosato.