Romagna DOC

Region: Emilia-Romagna


History: Established as a DOC in 2011, incorporating the former DOCs of Cagnina di Romagna, Pagadebit di Romagna, Romagna Albana Spumante, Sangiovese di Romagna, and Trebbiano di Romagna

Vineyard Area: 2,721 ha / 6,721 acres (2019)

Production: 114,900 hl / 1,276,000 cases (5-year average)

Principal White Grape Varieties:

Principal Red Grape Varieties:

Styles and Wine Composition

  • Pagadebit (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Bombino Bianco + OAWG
  • Trebbiano (Wh, WhFr): Minimum 85% Trebbiano Romagnolo + OAWG
  • Cagnina (RdSw): Minimum 85% Terrano (locally Cagnina) + OARG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OARG
  • Sangiovese from a subzone (Rd): Minimum 95% Sangiovese + OARG
  • Novello (Sangiovese)
  • Superiore (Sangiovese)
  • Riserva (Sangiovese, Superiore)
  • Bianco Spumante (WhSp): Minimum 70% Trebbiano Romagnolo; maximum 30% Albana, Bombino Bianco, Chardonnay, Garganega, Grechetto Gentile, Pinot Bianco, Pinot Grigio, Riesling, and/or Sangiovese (vinified as a white wine); maximum 10% Manzoni Bianco; maximum 5% Famoso
  • Albana Spumante (WhSpSw): Minimum 95% Albana + OAWG
  • Trebbiano Spumante (WhSp): Minimum 85% Trebbiano + OAWG
  • Rosato or Rosé Spumante (RoSp): Minimum 70% Sangiovese; maximum 30% Albana, Bombino Bianco, Chardonnay, Garganega, Grechetto Gentile, Merlot, Pinot Bianco, Pinot Grigio, Riesling, and/or Uva Longanesi; maximum 10% Manzoni Bianco; maximum 5% Famoso
  • Passito (Rd, RdSw): Minimum 85% Sangiovese + OARG (category Vino)


  • Bertinoro (Pagadebit, Sangiovese, and Sangiovese Riserva only)
  • Brisighella (Sangiovese and Sangiovese Riserva only)
  • Castrocaro–Terra del Sole (Sangiovese and Sangiovese Riserva only)
  • Cesena (Sangiovese and Sangiovese Riserva only)
  • Longiano (Sangiovese and Sangiovese Riserva only)
  • Meldola (Sangiovese and Sangiovese Riserva only)
  • Modigliana (Sangiovese and Sangiovese Riserva only)
  • Marzeno (Sangiovese and Sangiovese Riserva only)
  • Oriolo (Sangiovese and Sangiovese Riserva only)
  • Predappio (Sangiovese and Sangiovese Riserva only)
  • San Vicinio (Sangiovese and Sangiovese Riserva only)
  • Serra (Sangiovese and Sangiovese Riserva only)

Significant Production Rules

  • Grapes for Sangiovese may undergo partial drying (appassimento)
  • 50% of grapes for Novello must undergo carbonic maceration
  • Spumante wines may undergo second fermentation either in bottles or in autoclaves
  • Minimum alcohol level: 8.5% for Cagnina (11.5% potential); 10.5% for Trebbiano frizzante, Bianco Spumante, Trebbiano Spumante, and Rosato Spumante; 11.5% (potential) for non-subzone Pagadebit; 11.5% for Trebbiano tranquillo and Novello; 12.0% (potential) for Bertinoro Pagadebit; 12.0% for non-subzone Sangiovese and for Passito; 12.5% for Sangiovese from a subzone and for Superiore; 13.0% for Riserva (including Superiore Riserva); 16.0% (potential) for Spumante
  • Residual sugar: Maximum 4 g/l (0.4%) for Sangiovese from a subzone; maximum 10 g/l (1.0%) for Trebbiano, Pagadebit secco, non-subzone Sangiovese, Novello, Superiore, and Riserva; 6–20 g/l (0.6–2.0%) for Passito; Bianco Spumante and Rosato Spumante may range from brut nature (zero dosage) to secco (dry); minimum 60 g/l (6.0%) for Albana Spumante; Trebbiano Spumante may be brut or extra dry
  • Aging: For Cagnina, minimum approx. 1 month (ERD = October 10, V); for non-subzone Sangiovese, minimum approx. 1–2 months (ERD = December 1, V); for Superiore, minimum approx. 5 months (ERD = April 1, V+1); for Sangiovese from a subzone, minimum approx. 10 months (ERD = September 1, V+1); for non-subzone riservas (including Superiore Riserva), minimum 24 months (ERD = December 1, V+2); for Riserva from a subzone, minimum approx. 33 months, including 6 months in bottle (ERD = September 1, V+3)

Last Disciplinare Modification:


crossmenuchevron-downcross-circle linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram