Romagna’s Wine Legacy: Sangiovese and Albana’s Celebrated History

In 2017, two iconic Romagna wines reached significant milestones: the Sangiovese and Albana di Romagna celebrated 50 years as DOC wines, while the Albana di Romagna DOCG marked its 30th anniversary – a first for Italian white wines. This anniversary provided a fitting opportunity to reflect on the past half-century. Established in 1962 as the “Consorzio per la difesa dei vini tipici romagnoli e denominazione d’origine,” the Consorzio Vini di Romagna played a pivotal role in securing the Sangiovese’s DOC status in 1967 (the 15th nationally) and, two decades later, the Albana’s DOCG designation. Today, the Consortium boasts 117 members, representing nearly 6,000 winegrowers. The updated DOC regulations for Sangiovese now encompass Novello, Superiore, and Riserva classifications. Romagna Sangiovese and Romagna Sangiovese Superiore share the same production area currently defined for Sangiovese di Romagna. A noteworthy development in 2011 was the introduction of 12 sub-zones – Bertinoro, Brisighella, Castrocaro – Terra del Sole, Cesena, Longiano, Meldola, Modigliana, Marzeno, Oriolo, Predappio, San Vicinio, and Serra – providing further geographical distinctions and enhancing the wines’ regional identity. These sub-zones offer captivating tourist trails, allowing exploration of the terroir, producers, and historical sites. Visitors can sample the distinctive characteristics of vintage Sangioveses, Superiore, and Riserva wines across the diverse valleys and sub-zones. Beyond wineries, farm shops offer local delicacies, while trattorias and restaurants showcase regional cuisine. The Sangiovese di Romagna (Sanzvés) is said to embody the Romagnolo spirit – frank, exuberant, honest, robust, and welcoming; outwardly rough, yet inwardly sincere and delicate. This esteemed wine complements a wide array of local dishes, pairing perfectly with homemade pasta with meat ragù, mixed roasts and grilled meats, classic roast lamb, game, and braised meats. Stay informed about recipes, events, and festivals! Subscribe to our newsletter!