Emilia Romagna

Why Emilia-Romagna's reds go beyond simple everyday Lambrusco

Emilia-Romagna is often associated with an idea of simple, convivial Lambrusco, but the region actually holds a range of different denominations capable of expressing very different styles: from the red sparklers of Emilia to the still, structured reds of Romagna.

Emilia and Romagna: two souls, two red wine traditions

In Emilia the star is Lambrusco, not a single grape but a family of native varieties giving rise to several denominations: Lambrusco di Sorbara, the palest and most elegant, Lambrusco Grasparossa di Castelvetro, darker and more structured, and Lambrusco Salamino di Santa Croce, with an in-between profile. In Romagna, Sangiovese dominates instead, and in the Sangiovese di Romagna DOC denomination it takes on a more rustic, fruitier expression than its Tuscan cousin, tied to a more direct, less formal relationship with the land.

From sparkling Lambrusco to still Sangiovese: the styles of Emilia-Romagna

Lambrusco is usually found in a lightly sparkling (frizzante) version, dry or off-dry depending on the area and producer, with a bright red colour and a lively foam that makes it immediate and convivial. Sangiovese di Romagna, a still wine, instead offers a profile closer to hillside reds, with Superiore and Riserva versions capable of greater structure and bottle ageing.

At the table with Emilia-Romagna reds: pairings that work

Lambrusco is the ideal companion to the richer, fattier side of Emilian cuisine, from cured meats to tortellini in broth, thanks to its fizz, which cleanses the palate. Sangiovese di Romagna instead pairs with grilled meat dishes, ragù-based first courses, and aged cheeses, in a style closer to the tradition of Italian still reds.

Which Emilia-Romagna red to choose, depending on the occasion

For a convivial meal built around cured meats and local dishes, a Lambrusco di Sorbara or Grasparossa remains the most natural choice. For a more structured meal, with red meat or important cheeses, a Sangiovese di Romagna Superiore or Riserva offers more body and the ability to accompany the whole meal.

Frequently asked questions

Is Lambrusco always a sparkling wine?

In most cases yes, although rare still versions exist; its identity is nonetheless tied above all to the lively foam obtained through secondary fermentation.

What's the difference between Lambrusco di Sorbara and Grasparossa di Castelvetro?

Sorbara is generally paler, more fragrant and delicate, while Grasparossa di Castelvetro has a more intense colour and a firmer structure.

Is Sangiovese di Romagna the same as Tuscan Sangiovese?

It's the same grape variety, but its expression changes with the terroir: in Romagna it tends to give more rustic, fruitier wines than the Tuscan versions.

Can Lambrusco be paired with dishes other than Emilian cuisine?

Yes, its freshness and light fizz make it versatile with pizza, non-Emilian cured meats, or cheese-based dishes too.