"For oenological purposes, the region is traditionally if somewhat imprecisely divided into two sections: Emilia, best known for sparkling Reds, and Romagna, more content with Red stills. Both sections went through the general production upheavals of the last few years. In Emilia, over Reggio-way, there are now even more interesting developments with Lambrusco, the best firms being now able to compete with their peers of Modena, where in turn quality is on a constant upgrade under the care of many Collectives both historical and new and under the parallel ministrations of a host of family enterprises. These last are playing an ever more important role around Piacenza in the revival of still Gutturnio and Bonada (both fortunately no longer rustic as sparklers), and around Bologna, where their ambitions and industriousness are creating a constant growth of quality as well as quantity. In the Romagna section, whilst Trebbiano and Albana (excluding the Passiti) are struggling to shed a rather anonymous style, Sangiovese triumphs not only as the regions most authoritative wine but as a fit competitor with Tuscan and Umbrian versions, thanks to intelligent interpretations that achieve excellent character and profundity."Text from the Espresso Guide to Italian Wines 2007. AuthorsErnesto Gentili and Fabio Rizzari.Editor of English version Filippo Bartolotta