BOLOGNA - Italy's most important wine guide, "Vini d'Italia" by Gambero Rosso, has made its judgments for 2026 and awarded 16 top wines from Emilia-Romagna the highest rating of "Tre Bicchieri" (Three Glasses). The major innovation this year is a decision with far-reaching implications: for the first time, Emilia and Romagna are considered two independent wine regions. This is a logical consequence, as the areas, grape varieties and appellations of the two regions could hardly be more different.
Emilia: Between Lambrusco identity and Metodo Classico
In the west of the region, Emilia, Pignoletto continues its triumphal march, especially on the hills around Bologna and Modena. Whether still, sparkling or as a classic sparkling wine, its fresh and easy-drinking nature is a delight. At the same time, winegrowers are increasingly showing the potential for more complex, mature versions. Between Modena and Reggio Emilia, Lambrusco - or rather, Lambruschi - is steadily gaining in profile. From the elegance of Sorbara to the fleshy structure of Grasparossa and the aromas of Salamino, the diversity of the grape variety shows its class. While Parma shows little wine-growing dynamism, the Colli Piacentini are more lively, especially with high-quality sparkling wines made from Pinot Noir and Chardonnay using the classic method. The success is so great that a separate DOC Emilia for sparkling wines is already being considered.
Romagna: The revolution of Sangiovese and Albana
In the east, in Romagna, a true quality revolution is taking place. Sangiovese has changed from a generic red wine to a designation of origin with a strong identity. The DOC Romagna Sangiovese with its 16 subzones is increasingly producing territorial, elegant and fine wines that are a far cry from previous attempts to imitate the great red wines of Tuscany. Among the white wines, Albana is the undisputed "princess". Its versatility is impressive: it shines as a young, fresh wine, as a complex, matured version, as an opulent sweet wine (passito) and even as a mash-fermented version. This versatility, supported by new projects such as "Brix" in Brisighella, makes it a flagship of the region and promises an exciting future.
