Emilia Romagna

Emilia-Romagna, what a region! From cuisine to beaches, from cars to wine, nothing is missing in this most beloved regions of the Bel Paese, where you always feel like you’re on holiday! If you want to take home a little piece of this region, visit our website and choose from the best white wines of Emilia-Romagna. The best-known wineries that have made Emilia-Romagna great are waiting for you on Signorvino, you just remains for you to discover them!

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Emilia Romagna

The best white wines of Emilia-Romagna 

Among the most fertile and productive regions of Italy, Emilia-Romagna’s wine country benefits from the Adriatic Sea, which mitigates the climate of the coastal area, and also brings its influences inland. Its climatic variability favours the production of numerous types of wines, both red and white, from native and international varieties, each with a typical character. Colli Bolognesi Pignoletto Classico DOCG (Denominazione di Origine Controllata e Garantita), considered the “queen of the Colli Bolognesi” designation, is obtained from one of the region’s most characteristic native varieties, Pignoletto, which makes up at least 85% of the blend used for its production. The production protocol allows the addition of Pinot Bianco, Riesling Italico and Trebbiano Romagna up to a maximum of 15% overall. This designation is geographically included in that of the Colli Bolognesi DOC, which extends over 14 municipalities in the province of Bologna and two in the province of Modena. 

Emilia-Romagna’s major white wine designations 

In this province, however, Pignoletto is produced, also in the Superiore, Passito and Spumante, dry and Amabile varieties, together with other varieties, including Sauvignon Blanc, Chardonnay, Riesling and Pinot Bianco. Albana di Romagna DOCG is a wine that comes from a minimum of 95% Albana grapes, plus other local white grape varieties, and can be produced in raisin, sweet and dry versions. The first historical mentions of this ancient white grape variety date back to 400 AD in the town of Bertinoro, which has always been considered the cradle of Albana. In addition to these designations, we should not forget Pagadebit di Romagna DOC, produced in the provinces of Ravenna and Forlì from Bombino grapes, and Rébola Colli di Rimini, from Pignoletto grapes, together with a varied list of international varieties, such as Sauvignon (Superiore, Terre di Montebudello, Colli Bolognesi, etc.), Chardonnay and Pinot Grigio dei Colli di Parma

Pairings to try 

Emilia Romagna’s typical recipes are so numerous and so good, that sitting down at table, sipping a locally-produced white wine, is a real pleasure! The temptations of this region include prosciutto crudo from Parma, Modena and Langhirano, which go very well with Emilian whites, such as Chardonnay dei Colli Bolognesi DOC or Sauvignon Superiore Terre di Montebudello DOC. With the fattier cold cuts, such as a delicious pancetta, or with richly-flavoured main courses, such as zampone, you can opt for palate-cleansing sparkling wines, such as a sparkling Pignoletto. If you prefer more structured spumantes, based for example on Pinot Noir, you could opt for a Colli Piacentini Metodo Classico, which can accompany an entire dinner, starting with appetizers of delicious fried dumplings or frogs in batter, not to mention traditional Bolognese lasagna, or eels from the Valli di Comacchio. 

More harmonious flavours and aromas 

Pagadebit di Romagna DOC, straw yellow in colour, approachable on the nose and in the mouth, is a good aperitif wine, and can also be paired with delicate vegetable and fish dishes. If you love cappelletti in brodo, why not try a straw yellow Trebbiano di Romagna, with mineral notes, aromas of peach and apricot, and a pleasing, elegant palate, while if you love Ferrara’s cappellacci stuffed with pumpkin, we suggest a more firmly structured, flavourful, fragrant white, such as a Sauvignon Blanc dei Colli Bolognesi. The dry version of Albana di Romagna DOCG shows a straw yellow hue, with aromas of plums, acacia blossom and dried fruits, followed by an intense, fresh palate, which goes well with fish soups and stews. In its raisin version it is perfect with blue cheeses, such as gorgonzola, with cream-based desserts and with foie gras.