emilia-romagna (italy)   As the hyphenated name suggests, Emilia-Romagna includes two distinct areas with Bologna, the region's capital, marking more or less the dividing line. Emilia, with its prosperous provinces lined along its ancient Roman-built Via Emilia, occupies the western sector, while Romagna lies to the east of Bologna and stretches all the way to the Adriatic Sea, the historic town of Ravenna and the well-known resort of Rimini.

The strongly individual characteristics of Emilia-Romagna wines make them northern Italy's most eccentric. They are different, on the whole, from the wines of their neighbors.

The best Emilian wine is perhaps Lambrusco, a sparkling, joyous red made from grapes grown on high trellised vines in four DOC zones in the Modena, and Reggio Emilia provinces. Lambrusco is made for consumption within the year and very few consumers abroad have tasted the wine in its authentic dry style. Most exported Lambrusco is sweet and 'amabile'. Though both types count in historical traditions, the dry variety is considered the best match for the area's rich cuisine.




The Aggazzotti family came to Colombaro di Formigine, near Modena, Italy in 1714, moving from their ancient lands at nearby Spezzano. Although the family was traditionally one of notaries and physicians, its members showed a deep-rooted love of farming and a strong bond to their estate at Colombaro. It was here that Francesco Aggazzotti was born in 1811. He graduated in law and became a public notary, but his enthusiasm for agriculture was so strong that he spent most of his time improving his land. He started studying agricultural sciences, and helped to encourage the development of an Agricultural Committee formed to lobby the Government in the interests of the farming community. He organized fairs and exhibitions, encouraged the distribution of publications and also wrote important works on the quality of grapes and wine-making procedures. His knowledge made him a leading expert on balsamic vinegar, to the point where the modern Production Regulations for P.D.O. (Protected Designation of Origin) traditional balsamic vinegar include the text of a letter he wrote in 1862 describing the correct method for making the Aceto Balsamico Tradizionale di Modena (ABTM).

The Nocino del Colombaro is obtained from an infusion of young walnut hulls, hand-picked exclusively from indigenous varieties of walnut trees grown in the estate in Formigine (Modena) free from the use of pesticides and herbicides. The soft green hulls are added to alcohol and placed in glass demijohns to age for around a year so that the liqueur can gradually acquire its typical dark amber color. Next the product is decanted into stainless steel vats, where sugar and flavorings (only cinnamon and cloves) are added, and the aging process is allowed to continue.

  back to top
About DVS  |   Our Producers  |  Find Our Wines  |  Links  |  Contact  |  Site Map
© 2014 Servello Imports, LLC. All Rights Reserved.