Sangiovese, the “flagship” wine of the territory, is produced in five types (denominations): three DOC and two IGT. The colour of this wine is a beautiful ruby red, with hints of violet and red fruits; the taste is dry, harmonious and slightly tannic, with a pleasantly bitter aftertaste.
It is a simple wine but with a strong personality, which goes well with all homemade “soups” (first courses) seasoned with meat sauce, with mixed and grilled roasts, with the classic “castrato” and “cosciotto” (leg of lamb), game and venison, stews and braised meats.
Albana is a “white grape” wine, the first white wine in Italy to obtain the Controlled and Guaranteed Designation of Origin (DOCG) in 1987.
It is produced in five types (designations): four DOCG and one DOC. It can be produced with grapes of the homonymous vine in the following types: dry, with a dry, warm and harmonious taste; sweet, with a fruity taste; sweet, with a fruity and sweet taste; passito: with an intense aroma, velvety taste, pleasantly sweet or amabile.
The “passito” variant represents the real flagship of Romagna enology, so much so that in recent years it has gained fame and notoriety far beyond its territory of origin.
Even if it cannot be considered a “seasonal product”, Cagnina is a wine that gives its best when it is young, that is when it is freshly harvested. This is therefore the best period to taste one of the most characteristic and loved wines of the Romagna area.
People talk about this wine since Byzantine times, when the first red berried vines of “Refosco” arrived from Istria, locally known as “Terrano”; today, in fact, in order to obtain the prestigious DOC label, Cagnina must contain (at least) 85% of Terrano grapes; moreover, the vinification of the authentic Cagnina di Romagna is allowed by law only in the districts of Ravenna and Forlì-Cesena.
The taste is tannic and acidic, however softened by an unexpected and full-bodied sweetness. The sour, almost biting aftertaste is perhaps the cause of the name: “cagnina”, or “dog that bites”, to describe the taste that bites the palate (… or even the head, because Cagnina is a strong, robust wine and intense).
At the table (tasting temperature 10-12 °), traditionally it goes well with homemade donuts, roasted chestnuts, fruit cakes and pies, sweet tortelli filled with jams or with “saba”.
Pagadebit is obtained from Bombino Bianco grapes vinified alone or with the adding of other grapes up to a maximum of 15%. This wine is characterized by a straw yellow colour with shades tending to green and a floral aroma in which hawthorn can be clearly recognized. The flavour is dry, harmonious, very pleasant and delicate, with notes of herbaceous and floral. It is produced in dry and amabile types, both as a still wine and as a sparkling wine.
The name of this wine derives from the productivity and resistance of the Bombino Bianco grape, which allowed farmers to pay their debts even in the worst years.
Since 1988 it has the DOC certification. Today Pagadebit no longer has the historical function of “paying debts”, but it turns out to be a wine suitable for any occasion and paired with numerous dishes and recipes. It goes well with soups, velvety creams, fish-based pasta and risotto and the traditional “passatelli”. With main courses, it is best enjoyed with white meats, grilled fish, frogs and snails and omelettes with vegetables.
Trebbiano is a “white grape” variety that produces a light wine to be consumed within the year following the harvest. Depending on the locality and the vinificatiuon systems, light, delicately perfumed, savoury wines can be obtained from this ancient vine and to be drunk young, at a fresh temperature.
Trebbiano has a more or less intense straw yellow colour; its scent recalls floral scents, herbs and wildflowers; the flavour is dry, savoury and harmonious. Trebbiano wine in Romagna is produced in five types (denominations): three DOC and two IGT. It can be tasted as an aperitif, accompanied by savoury snacks and is a good match for light and delicate appetizers and seafood salads. It is best appreciated with the traditional Romagna piadina with “squacquerone” and with all the soft fresh cheeses of Romagna.