Emilia Romagna is one of Italy’s most delicious regions: you may have heard of Parmigiano Reggiano, Aceto Balsamico, Lasagna Bolognese, Piadina and Sangiovese, right? But beyond its fame lies a world of forgotten grape varieties and authentic wine traditions.
What not everyone knows is that Emilia Romagna is technically one region but in terms of food and traditions is actually two. And don’t be surprised to listen to friendly rivalries between towns that are only 6 miles aways!
“Romagna” is the southern part of this region, bordering with Tuscany and Marche. It’s well known for its beaches – Cervia and Milano Marittima, its night life – Rimini and Riccione, its beautiful mosaics – Ravenna but above for its King: Sangiovese wine!
The first time we encounter the name “Sangiovese” is in an act of 1672 gathered in a State archive of the city of Faenza. Sangiovese is a chameleon wine. It can vary from very easy drinking and simple to very complex and savory. Its aroma profile of cherry, leather and violet and its tannic structure make it the perfect companion to aged cheese and red meat.
Besides Sangiovese, other known wines of this area are Albana, Trebbiano and Pagadebit (see my latest blog post about it).
But there are also some forgotten grapes that after the Phylloxera pest were left on aside to “rebuild” more money-making grape varieties, like Sangiovese. However, more and more these days we are rediscovering grapes like Famoso, Centesimino or Burson, mostly by accident.
I have recently participated in an interesting vertical tasting of Burson at Randi. We tasted 5 vintages, from 2019 to 2006.
This grape was discovered in a wood near the city of Bagnacavallo during a hunting trip by Antonio Longanesi in 1913. This vine was literally embracing an oak and he decided to start making wine for its family. Now the Burson production is controlled by a consorzio, founded and led by Daniele Longanesi (4 th generation), to help promote and protect this rediscovered grape variety that produces very rustic and tannic wines, up to 15/16 alcohol degrees.
If you want to dive deeper into Emilia Romagna wine experiences, check out my wine events in Ravenna or my upcoming 7-day wine trip in September 2026, co-hosted with sommelier Elisa Borelli from Balsamico Italian Kitchen in San Diego. Join us for authentic wine tastings, local food pairings, and cultural discoveries!
[picture taken at Randi estate in Fusignano, RA, during the Burson vertical tasting]
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