The territory of Emilia-Romagna is divided in two by the Via Emilia, which crosses it in all its length: on one side the Apennines, with its soft hills particularly suited to viticulture; on the other the plain, which proceeds towards the Po as far as the Adriatic coast. There are four production areas along the Via Emilia: the Piacenza and Parma hills, where Bonarda and Barbera prevail; the lands of Lambrusco, extending from the hills to the banks of the Po, between Reggio Emilia and Modena; the Colli Bolognesi and the lower Reno Valley, where traditional white wines are produced; finally Romagna, with Sangiovese, Albana and Trebbiano dominating the scene.

The journey into the wines of Emilia Romagna can only begin with bubbles, first of all Lambrusco with its interesting ampelographic varieties from Reggiano to Sorbara up to Grasparossa di Castelvetro, enjoyable and immediate, in the form of sparkling wine, rosé sparkling wine , ancestral method and classical method. Not to forget the Pignoletto, the autochthonous white berried grape that gives pleasant, lively and light wines, perfect as an aperitif and throughout the meal, together with small denominations such as Pagadebit and Gutturnio, the sparkling red well known to the consuls of ancient Rome. After the Rubicone, you enter the land of Sangiovese di Romagna, to arrive at Albana, the white wine from Romagna that finds its maximum expression as a sweet passito wine.