📍 Romagna

Romagna is the eastern part of the Emilia-Romagna region in north-eastern Italy, from the Apennine hills to the Adriatic. Reds are made from Sangiovese, whites from Albana and Trebbiano. Romagna is one of the region's two historic halves.

Sangiovese di Romagna is the main red, ranging from light and fruity to aged, with cherry aromas. Albana di Romagna became the first Italian white wine with DOCG status, in 1987. It is made dry, sweet and from semi-dried grapes. Trebbiano gives simple fresh whites and is also used for sparkling wine.

There are many subzones: Colli di Faenza, Colli d'Imola, Colli Romagna Centrale, Forlì, Ravenna, Rimini and others. Rare local wines include Centesimino (red) and Famoso (white).

Romagna is known for wine that goes well with simple local food: pasta, cured meats and cheese. Neighbouring Emilia is known for Lambrusco and Romagna for Sangiovese, so the two halves of the region differ strongly in taste. Sangiovese di Romagna goes well with pasta with meat sauce, roast meat and hard cheeses.