Federico Orsi works just outside of Bologna in the Colli, on beautiful rolling hills. He’s on limestone instead of the silt you find further west, making still and referemented wines.... read more →
This was the first wine I had when I went to a tasting packed with Emilia bubbles, Emilia Sur Lì, and what a way to begin. I subsequently had it... read more →
Elena Pantaleoni believes in tradition and a continuity of her heritage, the proof is always in the bottle and glass as it is with this bonarda/barbera blend. The heavy clay... read more →
In a world full of difficult-to-love barbera, this one is a joy. Tannic yet balanced, the whiff of cinnamon and turmeric gives it some touch of gulpable exotica. If you... read more →
This sparkler is made from the lambrusco maestri grapes. Behold, less tannin and boldness than the barbera. It is gentle and one of those wines that the body takes in... read more →
Rounding out the “Croc” trio is the Besiosa. I don’t know why this skin contact (ten days) wine from malvasia surprised me, but it did. The tannins are completely integrated.... read more →
When you’re weary of wine (it happens), reach for the fabulous dry grape soda of Emilia, otherwise known as real lambrusco. Vittorio Graziano sets to work on this by destemming... read more →
Massimiliano Croci is keen on bringing respect to his little-known area of Emilia. A sip of any of his wines, fizz or dry, amber, red or rosato will prove it.... read more →
Gutturnio is a DOC that came into being only in 2010. By law, the wine must be a blend of barbera and croatina, and it can be fizzy or still.... read more →
Hate apple cider in your wine? Then pass, but if like me this is a non-issue, you’ll find plenty of enjoyment here. Macerated in anfora for up to three months,... read more →