Description
The Reggiano PDO is reserved for the following types of wine: Red, White Spumante and Novello. The Designation also incorporates numerous grape variety specifications.
Production Area
The production area of Reggiano PDO is within the territory of numerous municipalities in the Province of Reggio Emilia, in the Emilia-Romagna region.
Description of product typologies
Reggiano PDO Rosso is bright red, varying in intensity; the nose is delicate with notes of vanilla and almond blossom and hints of white apple and pear; it is dry and supple on the palate. It can also be produced as a semi-sparkling wine. Reggiano PDO Spumante is white to pale straw-yellow and has a fine, persistent perlage; the nose is delicately floral with dense hints of vanilla and a smooth note of bread crust; it is sapid, fresh and harmonious on the palate. Reggiano PDO Novello ranges from bright red to crimson; the nose displays evident fruity notes of raspberry and small berries; it is fresh and lively on the palate, with strong fruity hints. At least 50% of the wine used to produce Reggiano PDO Novello must be obtained from the carbonic maceration of the grapes. Fermentation in autoclaves or in the bottle is mandatory for the gasification of Reggiano PDO Spumante wines, according to current regulations on the production of sparkling wines.
Grape variety specifications
The Reggiano PDO may display the following grape variety specifications. Lambrusco (incl. Semi-Sparkling, Spumante, Novello): min. 85% Lambrusco Marani, Lambrusco Salamino, Lambrusco Montericco, Lambrusco Maestri, Lambrusco di Sorbara, Lambrusco Grasparossa, Lambrusco Viadanese, Lambrusco Oliva, Lambrusco Barghi, pure or combined; the remaining percentage can be made up of Ancellotta, Malbo Gentile, Lambrusco a foglia frastagliata (jagged-leaf), Fogerina, pure or combined. Lambrusco Salamino (incl. Semi-Sparkling): min. 85% Lambrusco Salamino; the remaining percentage can be made up of Ancellotta, Lambrusco Marani, Lambrusco di Sorbara and Malbo Gentile, pure or combined. The characteristics of the colour, fragrances and flavour of each specification are those typical of the grape variety and terroir of origin.
