Italian food
Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, VenetoAlbana di Romagna
Curiosity
The origin of the Albana di Romagna wine goes so far back that it is very had to distinguish between fact and fiction.
Tips
The origin of the Albana di Romagna wine goes so far back that it is very hard to distinguish between fact and fiction. We recommmend you drink your wine with Eel Soup
Caratteristiche
Region: Emilia romagna
Taste: dry, pleasant, moderately acid
Colour: golden straw yellow
Fragrance: aromatic, esotic fruit
Alcoholic strength: 12 to 12.5° C.
Associated food: biscuits, almond confectionary, light soups, fish
Served at: 12°C.
Taste: dry, pleasant, moderately acid
Colour: golden straw yellow
Fragrance: aromatic, esotic fruit
Alcoholic strength: 12 to 12.5° C.
Associated food: biscuits, almond confectionary, light soups, fish
Served at: 12°C.
Description
The area where this wine is produced is very extensive and covers land at the foot of the hills, on the hills and at the foot of the mountains – generally about 100 to 200 meters above sea level. The soil is calcareous and the best vineyards face south and east to ensure that the grapes ripen properly.
Albana di Romagna is made from Alabana grapes, a product that is native to this region and not imported like many other grapes for wine making. It is said that in olden days, Galla Placidia was most enthusiastic about this wine and that Frederick Barbarossa was also enthralled with its taste.
Albana di Romagna is made from Alabana grapes, a product that is native to this region and not imported like many other grapes for wine making. It is said that in olden days, Galla Placidia was most enthusiastic about this wine and that Frederick Barbarossa was also enthralled with its taste.
Ketchup al pomodoro
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