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The Trebbiano di Romagna DOC in northern Italy's Emilia-Romagna region was awarded its classification in 1973. Historically, the Trebbiano variety was first introduced to the Romagna area by the Etruscans. It was a very different wine in ancient times: then, wines were aromatically enhanced through the addition of pitch or resin, sometimes even using scents that were used to make perfumes worn by Roman women and girls. Today, the grape is Romagna's flagship white variety. Depending on where the grapes were cultivated and the process of vinification, it yields a refreshing, light-bodied, subtly perfumed and citrus-fresh wine (whether still or sparkling), with a delicacy that makes it better consumed in its youth.
The production zone covers parts of the provinces of Bologna, Forlì and Ravenna in the eastern area of Emilia-Romagna. The most suitable growing environment is found on hillsides or foothills, and some restricted areas of the flat plains. The best soil is generally sandy clay, dry and deep. As with Pagadebit di Romagna, grapes planted in alluvial, damp soils on badly exposed terrains are excluded from the DOC.
White, sparkling and frizzante wines must consist of a minimum 85% Trebbiano Romagnolo, with a maximum 15% of other permitted white grape varieties (except Albana) grown in the provinces of Bologna, Forlì-Cesena, Rimini and Ravenna.
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