Region: Emilia Romagna
History: Established as a DOC in 2011, incorporating the former DOCs of Cagnina di Romagna, Pagadebit di Romagna, Romagna Albana Spumante, Sangiovese di Romagna, and Trebbiano di Romagna
Vineyard Area: 2,837 ha / 7,007 acres (2013, V)
Production: 124,000 hl (total 2013/14, V); avg. 1,895,000 cases bottled annually
Principal White Grape Varieties: Albana, Bombino Bianco, Trebbiano
Principal Red Grape Varieties: Sangiovese, Terrano
Styles and Wine Composition:
WHITE WINES
- Pagadebit (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Bombino Bianco + OAWG
- Trebbiano (Wh, WhFr): Minimum 85% Trebbiano Romagnolo + OAWG
RED WINES
- Cagnina (RdSw): Minimum 85% Terrano (locally Cagnina) + OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
- Sangiovese from a subzone (Rd): Minimum 95% Sangiovese + OARG
- Novello (Sangiovese)
- Superiore (Sangiovese)
- Riserva (Sangiovese, Superiore)
SPARKLING WINES
- Albana Spumante (WhSpSw): Minimum 95% Albana + OAWG
- Trebbiano Spumante (WhSp): Minimum 85% Trebbiano + OAWG
Subzones:
- Bertinoro (Pagadebit and Sangiovese Riserva only)
- Brisighella (Sangiovese and Sangiovese Riserva only)
- Castrocaro–Terra del Sole (Sangiovese and Sangiovese Riserva only)
- Cesena (Sangiovese and Sangiovese Riserva only)
- Longiano (Sangiovese and Sangiovese Riserva only)
- Meldola (Sangiovese and Sangiovese Riserva only)
- Modigliana (Sangiovese and Sangiovese Riserva only)
- Marzeno (Sangiovese and Sangiovese Riserva only)
- Oriolo (Sangiovese and Sangiovese Riserva only)
- Predappio (Sangiovese and Sangiovese Riserva only)
- San Vicinio (Sangiovese and Sangiovese Riserva only)
- Serra (Sangiovese and Sangiovese Riserva only)
Significant Production Rules:
- Grapes for Sangiovese may undergo partial drying (appassimento)
- 50% of grapes for Novello must undergo carbonic maceration
- Spumante wines may undergo second fermentation either in bottles or in autoclaves
- Minimum alcohol level: 8.5% for Cagnina (11.5% potential); 10.5% for Trebbiano frizzante and Trebbiano Spumante; 11.5% (potential) for non-subzone Pagadebit; 11.5% for Trebbiano tranquillo and Novello; 12.0% (potential) for Bertinoro Pagadebit; 12.0% for non-subzone Sangiovese; 12.5% for Sangiovese from a subzone and for Superiore; 13.0% for Riserva; 16.0% (potential) for Albana Spumante
- Residual sugar: Maximum 4 g/l (0.4%) for Sangiovese from a subzone; maximum 10 g/l (1.0%) for Trebbiano, Pagadebit secco, non-subzone Sangiovese, Novello, Superiore, and Riserva; minimum 60 g/l (6.0%) for Albana Spumante; Trebbiano Spumante may be brut or extra dry
- Aging: For Cagnina, minimum approx. 1 month (ERD = October 10, V); for non-subzone Sangiovese, minimum approx. 1–2 months (ERD = December 1, V); for Superiore, minimum approx. 5 months (ERD = April 1, V+1); for Sangiovese from a subzone, minimum approx. 10 months (ERD = September 1, V+1); for non-subzone riservas, minimum 24 months (ERD = December 1, V+2); for Riserva from a subzone, minimum approx. 33 months, including 6 months in bottle (ERD = September 1, V+3)
