Controlled designation of origin*


This wine, produced from the Terrano grape, should be enjoyed soon after harvesting.
It goes perfectly with roasted chestnuts, cheese but also pies and freshly baked “ciambella” (breakfast cake). It has a sweet and full-bodied flavor that is much appreciated by lovers of Romagna’s wines. In the areas where dialect is still very much alive, people add the words de grasp ros (with a red stalk) to the name Cagnina di Romagna because the grape stems are reddish in color.

A drop of history
This wine has been known since the Byzantine era, when the first vines arrived from Istria together with the limestone that was imported for the construction of churches, baptisteries and historical monuments in Ravenna. The name seems to derive from the slightly bitter characteristics of this ancient grape that was said to ‘nip at the palate’.


“Romagna Cagnina” wine must be obtained at least 85% from grapes of the “Refosco” grape variety, locally referred to as “Terrano”.
Other red grape varieties, suitable for cultivation in the Emilia-Romagna region may be used to make up the remaining proportion up to a maximum of 15%.
For newly planted vines, the minimum density of plants per hectare must not be below 3,300.

Maximum production of grapes per hectare: 13 t.
Province of Forli / Cesena: 16 municipalities
Province of Ravenna: 5 municipalities


* Approved by Ministerial Decree 22.09.2011 Official Journal 235 of 8.10.2011
Amended by Ministerial Decree 30.11.2011
(recognized D.O.C. with Presidential Decree 17.03.1988 Official Journal 38 of 15.02.1989)

Color: purple-red;
Aroma: vinous, characteristic;
Flavor: sweet, full-bodied, slightly tannic, slightly acidulous;
Actual alcohol content by volume: minimum 8.5%;
Total alcohol content by volume: minimum 11.5%.
Release for sale: from October 10 of the year of the grape harvest.


Romagna Cagnina data sheet Wines of Romagna data sheet Disciplinare di produzione