Cagnina di Romagna is a wine of bright red color, medium-sweet, with a slight tannic note and a hint of acidity that makes it fresh and pleasant. It is ready to drink just a few months after harvest, following a brief refinement in barrels. In particularly favorable vintages, it can evolve with a couple of years of aging, reaching its fullest expression. The minimum alcohol content at release is 11°.
Production Area
It is produced in the municipalities of Brisighella, Casola Valsenio, Castelbolognese, Faenza, and Riolo Terme.
Production Techniques
It is made primarily from Refosco grapes, locally known as Terrano, for at least 85%. The remaining 15% may come from “recommended” or “authorized” grape varieties grown in the vineyards. Maximum yield is 130 quintals of grapes per hectare, with a wine yield not exceeding 65%. Harvest takes place towards the end of September, followed by vinification. By the first decade of November, the wine is already ready to be bottled and appreciated in its most authentic characteristics.
Pairings
This is a convivial wine, naturally accompanying traditional desserts, dry pastries, the Romagna ciambella, and even fresh strawberries. It is the perfect companion to winter evenings with roasted chestnuts, best enjoyed slightly chilled and above all young, to fully capture its liveliness and freshness.
Historical Origins
The origins of the Cagnina grape are almost certainly Friulian: it is recorded that the Municipality of Udine often offered it as a gift to distinguished guests. Its spread in Romagna likely dates back to the Byzantine era, when, along with limestone imported from Dalmatia and Istria for the construction of Ravenna’s monuments, this grape variety also arrived, destined to take root in the territory.
