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Nowhere shows the strife between industrial and natural wine quite like Emilia-Romagna. Much like Beaujolais, its traditions and ecology were wrecked by industrial wines—in this case, sweet Lambrusco produced in airplane hangar-sized factories that bears little resemblance to the wild, fizzy farmer juice that developed over centuries. And, much like Beaujolais, Emilia-Romagna has a vibrant natural wine scene that has risen up in opposition to industrial wine's excesses.
Emilia-Romagna is the heart and soul of Italy’s distinguished farming heritage: just think of Parmigiano Reggiano, Grana Padano, Tagliatelle, Tortellini, Prosciutto di Parma, Mortadella di Bologna, Culatello di Zibello, Balsamic Vinegar of Modena, and more. But for too long it’s unpretentious, unique farmer wines have been overshadowed.
Find out more in this month's Direct Press.
Jonathan, Bruno, Jeremy, Greg, Demi, & Logan