(Re)Discover the wines of Emilia Romagna

Originally published July 8, 2012 – updated for accuracy and clarity.

Emilia-Romagna is one of Italy’s most quietly distinctive wine regions, where everyday food culture and winemaking have evolved together over centuries. Stretching from the plains of Emilia to the hills of Romagna, the region is defined less by prestige labels and more by wines designed to be enjoyed at the table.

Bologna sits at the cultural heart of the region, but it is in the surrounding countryside — from Modena to Parma and beyond — that Emilia-Romagna’s wine identity truly takes shape. Sparkling and lightly frizzante wines dominate, crafted to balance the richness of local cuisine built around pork, aged cheeses, and handmade pasta.

Lambrusco is the most recognisable expression of this tradition, but it is far from the only one. Alongside it, the region produces a wide range of characterful wines — from Sangiovese di Romagna to Malvasia dei Colli di Parma — many of which remain closely tied to local consumption rather than export markets. Understanding these wines means understanding how they are eaten, shared, and enjoyed in everyday life.

Lambrusco

Lambrusco is the undisputed king of Emilia-Romagna wines. Made from autochthonous grape varieties, it has a long history dating back to Roman times. During the 1970s, sweeter styles became popular abroad, particularly in the United States, which briefly affected its reputation due to mass production and declining quality.

Today, that perception is firmly outdated. Over the past decade, producers have returned Lambrusco to its roots, focusing on lower yields, dry styles, and food-friendly profiles. Typically low in alcohol and vibrant in colour, Lambrusco is enjoyed locally with almost every meal, prized for its freshness and versatility.

Lambrusco Grasparossa di Castelvetro, produced south of Modena, is among the most highly regarded expressions. Deep ruby in colour with violet highlights, it offers fragrant aromas and a structured palate that pairs naturally with rich regional dishes.

Visitors curious to experience how these wines are traditionally enjoyed often encounter them alongside food rather than in stand-alone tastings. On guided food experiences in the Modena and Parma countryside, Lambrusco and other local wines are typically served with Parmigiano Reggiano, traditional balsamic vinegar, and cured meats, reflecting everyday local customs. For those interested in this approach, the Foodie’s Delight food tour offers an introduction to Emilia-Romagna’s food and wine culture through producer visits and tastings.

Sangiovese di Romagna

Sangiovese di Romagna is a traditional red wine from the eastern part of the region. Fuller-bodied than Lambrusco, it pairs well with hard cheeses and cured meats. According to local legend, the grape was first cultivated by friars near Mount Giove, with a history that also stretches back to Roman times.

Colli di Parma

The hills between Parma and Tuscany produce Colli di Parma wines, ranging from still to lightly sparkling styles. These wines are closely associated with the area’s cured meats, including Prosciutto di Parma and Culatello, and are designed to complement rather than dominate the meal.

Malvasia dei Colli di Parma

Malvasia dei Colli di Parma is an aromatic white wine available in dry, semi-sweet, and sweet versions. Produced from Malvasia and Moscato grapes, it is often enjoyed as an aperitivo or paired with desserts.

Barbera

Barbera is another autochthonous grape cultivated in the Parma area. Known for its deep ruby colour and bright acidity, it is often used as a base for both sparkling and still wines intended for early consumption.

Albana di Romagna

Albana di Romagna is one of the region’s most prestigious white wines, produced for centuries in the hills between Bologna and Rimini. Available in dry, sweet, passito, and sparkling styles, it offers crisp structure with subtle nutty notes. This wine originates in the rolling countryside near Bologna and reflects the diversity of Romagna’s terroir.

Gutturnio

Gutturnio wines are produced in the provinces of Parma and Piacenza and are traditionally paired with culatello, Parma ham, or coppa di Piacenza. Both sparkling and still versions exist, and they are typically enjoyed young.