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The Reggiano DOC area for red wines, rosé wines and white wines made from Lambrusco varieties in the Italian region of Emilia-Romagna. This area is characterized by wide plains and a poorly ventilated hilly area which produces distinct red wines.
The zone includes the municipalities of Albinea, Bagnolo in Piano, Baiso, Bibbiano, Boretto, Brescello, Cadelbosco di Sopra, Campagnola Emilia, Campegine, Canossa, Carpineti, Casalgrande, Castellarano, Castelnovo di Sotto, Cavriago, Correggio, Fabbrico, Gattatico, Gualtieri, Guastalla, Montecchio Emilia, Novellara, Poviglio, Reggio Emilia, Reggiolo, Quattro Castella, Rio Saliceto, Rolo, Rubiera, San Martino in Rio, San Polo d’Enza, Sant’Ilario d’Enza, Scandiano, Vezzano sul Crostolo and Viano in the province of Reggio Emilia.
The types of wine are produced differently in each municipality. They are matured (except Novello) in secco, abboccato, amabile and dolce.
The Lambrusco grape is most prevalent in all of the wines.
Reggiano Lambrusco is produced in any mixture of Lambrusco Barghi, Lambrusco di Sorbara, Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Oliva, Lambrusco Salamino and Lambrusco Viadanese (to 85%), as well as in any mixture or use of Ancellotta, Malbo Gentile and Lambrusco a Foglia Frastagliata (max. 15%).
Reggiano Lambrusco Salamino (also known as Frizzante) : from Lambrusco Salamino (85%), as well as in any mixture or use of Ancellotta, Lambrusco Marani, Lambrusco di Sorbara and Malbo Gentile (max.15%)
Reggiano Rosso (also known as Novello and Frizzante) and Rosato are produced from Ancellotta (30-60%), as well as in any mixture or use of all Lambrusco varieties, Malbo Gentile, Sangiovese, Merlot, Cabernet Sauvignon, Marzemino and Fogarina.
Reggiano Spumante Bianco is produced from white wines in any mixture or use of Lambrusco Marani, Lambrusco Salamino, Lambrusco Montericco, Lambrusco Maestri, Lambrusco di Sorbara and Malbo Gentile.
This wines are characterized by a dry, floral taste that contains bursts of juicy red berry notes.
These wines pair well with typical Emilia cuisine like tagliatelle with meat sauce, tortellini, lasagne, salted pork, gammon, rice cakes and all of the local meats.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
