This red wine is a symbol of Romagna and of the Authority that safeguards the wines of this region (‘Ente Tutela Vini di Romagna’), a partnership of producers founded in 1967, whose goal is to defend and protect the Romagna wines and the DOC specifications.

A first reference to this wine can be found in the works of Pliny the Elder, and in the chronicles between the 16th and the 17th century it begins to be mentioned with the present name, as a finest wine.

The Romagna wine par excellence, it recalls the true nature of this people: with a straightforward and exuberant outward appearance, but sincere and toughtful inside.

Trademark of this association is the picture of ‘Passatore’, the legendary brigand whose actions, in the 19th century, were compared to Robin Hood’s deeds.

Sangiovese is the first wine of Romagna awarded with the DOC qualification. Since the 18th century it was the special wine for weddding cerimonies. Today’s production is estimated about six millions of bottles, esported in the greatest world markets such as Japan, Australia, Canada, United States and Europe.


Red ruby colour, sometimes with a purple shade, with a scent of violet, a dry and round taste, with an almond-like and slightly bitter after-taste. The lowest natural alcohol percentage is 11%, but the lowest allowed percentages are, according to the type of wine, 11.50%, 12.50% and 13%.

Different types of Sangiovese: 

Sangiovese Superiore, it comes from a small area of production in the Romagna’s hills. Can only be sold after the 1st of April of the year following the harvesting and it’s alcohol percentage can’t be lower than 12%. Sangiovese Riserva, it must be at least two years old and an alcohol percentage not lower than 12%. Sangiovese Novello, with a minimum alcohol of 11%, it’s produced through a carbonic steeping process for at least 50% of the grapes.

Best suitable for

Roasted and grilled meat, stew, cold meats, strong cheese. Sometimes can be served with a very tasty fish soup.


Made from Refosco vine, a vine plant more widespread in the North-East, locally called Cagnina. It’s introduction in this area dats back to Bizantine times.

Purple red, vinous scent, sweet with an hint of acidity. Minimum alcohol 11%.

How to serve and drink

Best with sweets and pastries, such as the Romagna ‘ciambella’ (a local cake), and roasted chestnuts.


Named after a local expression that means: ‘good for paying debts’.

Straw-yellow coloured, more or less strong, a peculiar and pleasant scent of hawthorn, a gentle taste with an hint of grass.
According to its taste can be a dry or sweet wine with a minimum alcohol of 10.5% (for the dry type) and 11% (for the sweet one).

How to serve and drink

It’s a good match for bouillon dishes and creamy soups, and with shellfish. It’s also a perfect choise for a ‘piadina’ (the famous Romagna focaccia bread) snack.


The Albana wine was the first white wine to receive the DOCG Brand (Controlled and Guaranteed Denomination of Origin) and since then it’s, together with Sangiovese, the symbol of Romagna.

The first mentions of this wine are almost a legend: Gallia Placidia, the roman Empress, is said she was totally delighted by her first sip of Albana and Frederick I Barbarossa, when crossing the region, was specially fond of it.

A travelling nobleman, after tasting Albana, is believed to have stated: “you deserve to be drank in gold”, hence the name (‘Bertinoro’ = to drink in gold) of a famous production area.


It’s a straw-yellow wine, tending to gold when aging, typical light scent, a clean taste in the dry type, fruity in the sweet type, sweet and soft in the passito one.

Three types of Albana are today in production: Dry, straw-yellow colour tending to gold, dry taste, warm and well-balanced, unmistakable scent. Minimum alcohol of 11.50%. Sweet, straw-yellow colour tending to gold, fruity taste, peculiar scent and sweetness. Minimum alcohol of 12%. Passito, yellow colour tending to amber, with a hint of apricot, velvety, more or less sweet, with a peculiar intense scent. Minimum alcohol of 12%.

How to serve and drink

The dry Albana is recommended with all kind of fish, shellfish and fish-soup, but is good also for bouillon dishes and creamy soups.
The sweet Albana is a perfect mate for the typical Romagna cake ‘ciambella’ , pastries and jam tarts.
The passito Albana, made with the latest grapes dried on wooden trellis, can be called a meditation wine, a wise choice for pastries, dried or toasted fruits, special cheeses.


Since August 31 1973 this is a DOC wine; the production areas can be found in the districts of Ravenna, Forli-Cesena, Rimini and Bologna.

It’s made with the Trebbiano vine, whose percentage can’t be lower that 85%.


Straw-yellow colour, more or less intense. Dry taste, well balanced, pleasant vinous scent.
It’s produced in two different types, a sparkling dry type and a sweet one. Minimum alcohol of 11%.

How to serve and drink

Trebbiano is oftens served as an aperitif; it’s a good choice also for fish (oysters and shellfish) and fresh or sweet cheeses.



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