Wineries to visit in Emilia Romagna, from west to east
La Tosa www.latosa.it
Run with passion and enthusiasm since the 1980s by Stefano and Ferruccio Pizzamiglio, La Tosa is a must-visit winery of the Piacenza province, in the far north west of the region, also for its fascinating and fun wine museum. The brothers pioneered still wines in an area where traditions call for bubbles. Nowadays three of their four children are onboard: Emil working in the vineyards, Emma studying viticulture and winemaking, and Gloria making delicious sourdough bread for, and serving at, the agriturismo restaurant which is open only at weekends. The menu of tasty traditional dishes includes home-made pasta and the best local cheeses and charcuterie.
Wine to try: Sorriso di Cielo Colli Piacentini DOC Malvasia
La Tosa was the first to make a still wine with the native local aromatic grape, Malvasia di Candia Aromatica, and while others have since followed suit, this is a real classic, with a complex display of aromas ranging from honey and floral notes to candied citrus.
Oinoè oinoevini.it
Alex Cerioli followed his dreams to found his winery here in the Colli di Parma hills just 12 years ago, aiming for high quality and sustainability from the start. The clay-based calcareous soils rich in fossils are ideal for his elegant wines which focus on local varieties, such as Malvasia di Candia Aromatica, including an amphora-fermented version, and Parma’s speciality Lambrusco Maestri. He has also pioneered Traditional Method sparkling wines in the Parma area (see below). Tastings can include lunch on the charming terrace and there are three guest rooms. In summer, the winery opens its doors for Thursday night sunset events, with music and food organised by one of Parma’s best delis.
Wine to try: Cerioli Zero Nature Spumante Metodo Classico
This bone-dry Traditional Method rosé sparkler has an elegant pale rose petal colour thanks to the immediate separation from the skins of the Barbera grapes used to make it. Fresh, savoury and with notes of forest fruits and Mediterranean herbs this makes a perfect summer sip.
Venturini Baldini www.venturinibaldini.it/
A visit to this historic wine resort with open-air pool near Reggio Emilia is a memorable experience, especially if combined with a stay in one of the luxury farmhouse rooms or a meal at the lemon-house restaurant. While the 130ha estate dates back to the 16th century, the current owners have been here for the past decade, having brought the place back to its former splendour. There are 32ha of organic vineyards, largely growing typical vines including Malbo Gentile for a rich wood-aged red and white Spergola for a fragrant spumante as well as Lambrusco, especially the less well known Montericco variety. The resort also has an atmospheric (and aromatic) balsamic vinegar loft and hosts rosé nights each Wednesday in summer.
Wine to try: Rubino del Cerro Reggiano Lambrusco Spumante DOC
A blend of three different Lambrusco grapes (Montericco, Salamino and Grasparossa) this deep ruby sparkling wine has a strong-character with a fruit-filled impact and long, spicy finish. Try it with the region’s famous pasta dishes.
Opera02 www.opera02.it
A stylish spot just outside the charming village of Castelvetro with a poolside restaurant offering magnificent views over vine-covered hills, which turn flame red, Lambrusco Grasparossa’s characteristic colour, each autumn. The organic winery makes a small selection of bright, clean-tasting wines: Pignoletto and Malbo Gentile as well as several versions of Lambrusco, each with a fresh character as contemporary as the location. There’s a small spa and eight guest rooms with private terraces, while the restaurant menu includes excellent versions of traditional dishes, such as local beef tartare, tortellini, and desserts including gelato with 21-year-old balsamic vinegar made here.
Wine to try: Opera Pura Lambrusco Grasparossa di Castelvetro DOC
A single-variety Lambrusco Grasparossa di Castelvetro DOC spumante that’s ideal with the traditional local cuisine such as platters of typical cold cuts accompanied by fried doughy crescentine or fresh pasta with ragout. The intense colour of the wine reflects the berry fruit flavours it expresses.
Lodi Corazza www.lodicorazza.com
A historic winery offering in-depth tours and run by fifth generation brother and sister team, Cesare and Silvia Corazza in the Colli Bolognesi hills just south west of the city of Bologna. While the family had already farmed the land for around 150 years, the first documented wine sold was in 1877. Sustainability and biodiversity are priorities in the 17ha under vine and wines include several versions of Pignoletto, among them a Traditional Method spumante and an extra long Charmat method semi-sparkling which evolves in pressure tanks for 24 months. Barbera has grown in the area since the mid-19th century and the winery makes a deliciously juicy and rich Barbera Riserva.
Wine to try: Zigant, Colli Bolognesi Pignoletto Superiore DOCG
A memorable version of still Pignoletto, with an intense and herby, smooth, mineral character thanks in part to the small percentage of late-harvested grapes slightly attacked by botrytis. The wine is named after Bologna’s city symbol Neptune statue, known to locals by the dialect term for ‘giant’, zigant.
Branchini www.branchini1858.it
With 26ha under vine surrounding a series of farmhouses where he and his family live in the countryside near Dozza, fourth-generation Marco Branchini specialises in local native white grape, Albana. Wines include 36 and 72 month Traditional Method sparkling Albana and two versions of Albana passito (one with botrytis affected grapes) characterised by a fresh acidity that balances the sweetness, making it an ideal partner for tasty cheeses. Reds include Cardinala Tardiva, a memorable blend of Sangiovese, Merlot and Longanesi grapes. Tastings are accompanied by delicious local and home-made baked items, salami and cheeses and the tasting room has a fascinating collection of country life items from yesteryear.
Wine to try: 1858 Spumante Brut Metodo Classico
This Traditional Method spumante is named after the estate’s date of foundation and pioneered the style for Albana wines in the area. With its fresh apple and herby aromas, it makes an ideal aperitif or accompaniment for fried fish or fresh cheeses.
Cantina San Biagio Vecchio www.cantinasanbiagiovecchio.it
One of several wineries which are all linked by footpaths and quiet roads in the gorgeous countryside around the medieval Torre di Oriolo tower near Faenza. This small 6ha estate is run by Andrea and Lucia, who took over from the priest who had made wine here before them. Their vines include the plot where the native Centesimino grape was first resurrected and colourful bee-eater birds live here during the summer, in deep tunnels in the sandy soil. Try the wines at the attractive tasting room and panoramic patio adjacent to the winery itself or at La Balda, the owners’ simple countryside tavern, due to open during the summer of 2025.
Wine to try: Monte Tarbato IGT Ravenna Centesimino
This characterful red is made from a selection of historical clones from pre-phylloxera Centesimino. A complex interweave of aromas with fresh floral and herby notes, smooth tannins and a pleasant persistence make an enjoyable and very moreish wine.
Condé www.conde.it
A beautiful wine resort in a lovely location among the hills of Predappio, in the heart of Romagna. Sangiovese is at its most expressive in this part of the region and 90% of the estate’s vineyards are dedicated to the grape. Also producing wine under her own name, Chiara Condello works with her father for a range that includes two crus and a rosé version of Sangiovese, as well as a memorable Merlot. The spacious, country chic bedrooms of the Borgo Condé wine resort are in different buildings at the heart of the estate and there are several independent villas too. The spa area offers wine therapy treatments and a heated pool while the outdoor pool has an all-day restaurant; there’s also a gourmet restaurant on-site.
Wine to try: Raggio Brusa Romagna Sangiovese Riserva DOC
This age-worthy Sangiovese cru is made with grapes from an east-facing plot that benefits from the morning sun. After spending around 30 months in oak, the wine is powerful and intense, with crunchy tannins and persuasive aromas of cherry and blackberry, accompanied by a rich balsamic texture.
Tenuta Casali tenutacasali.it
Further east, just south of Cesena, 25ha of vines grow on wide terraces in the attractive hilly area of Mercato Saraceno at the Casali family’s estate. Sangiovese dominates the vineyards here as elsewhere in the Romagna DOC area and the winery makes a Blanc de Noir Traditional Method Brut Nature spumante, including a limited edition version that ages underwater in a historic shipwreck, as well as several more traditional red Sangiovese wines. The elegant range also includes some superb fresh and mineral-infused still whites with native local grapes Albana, Trebbiano and the semi-aromatic Famoso. Tour options include vineyard picnics and ebike tours.
Wine to try: Vigna Cavaliere Bianco, Colli Romagna Centrale DOC Trebbiano
One of the winery’s memorable whites, this Trebbiano di Romagna bursts with aromas of lime, peach, camomile and orange blossom. Thanks to a freshness and structure that’s hard to equal in this variety, it’s a wine that is well suited to ageing.
Tenuta Mara www.tenutamararelais.it
An unusual biodynamic estate and wine relais just inland from the Riccione seaside resort, with striking works of art both among the vines and in the winery. Large-scale sculptures are dotted around the vineyards and the concrete vats are decorated with designs by contemporary artists, classical music plays to the vines and there are Gregorian chants in the winery. The 11ha vineyard is dedicated almost entirely to Sangiovese, with a small row of Pinot Nero for Totmà, a wine which spends a year in tonneaux and has a complex and elegant character, with berry fruit, soft tannins and spices. The estate has four guest bedrooms as well as a spa, small gym and a year-round infinity pool.
Wine to try: Maramia Sangiovese Rubicone IGP
A relatively clear appearance belies the surprising impact, depth and complexity of this biodynamic Sangiovese which ferments in oak vats before being transferred to small barrels and tonneaux, followed by a period of bottle ageing.