Top 25 Emilian Beverages

DiBaldo Spirits is an Italian company founded by master perfumer and alchemist Baldo Baldinini, who was appointed Master of Arts and Crafts in October 2020. The company specializes in creating unique "Essenze," which are spirits and soft drinks designed to provide an unparalleled tasting experience by blending the art of perfumery with traditional distillation techniques. The production process at DiBaldo emphasizes the use of meticulously selected raw materials, including precious herbs and essences typically reserved for perfumery. This approach results in products with aromatic depth, featuring top, heart, and base notes that unfold during the tasting experience, much like a fine fragrance. The company's dedication to excellence is evident in its commitment to producing high-quality products without the use of chemical additives, colorants, or preservatives. DiBaldo also offers private label services, collaborating with other brands to create bespoke spirits that reflect their unique identities. Expand

Nocino is an Italian liqueur that is prepared with a maceration of unripe green walnuts in a combination of alcohol and sugar, with the occasional addition of spices, predominantly cinnamon and cloves. The process results in a dark, almost syrupy drink, with a slightly bitter, strong walnut flavor. Though it is found throughout the country and the Swiss Ticino canton, the liqueur is traditionally associated with Emilia-Romagna, where it is usually prepared on the Festa di San Giovanni, celebrated on June 24th. Nowadays, nocino is frequently factory produced, though the homemade varieties are still held in high regard. The liqueur is traditionally enjoyed as a digestif and is usually sipped during Christmas holidays.Expand

This high-quality Lambrusco wine is produced from a namesake grape variety, grown in vicinity of Modena and the village of Sorbara. The region has been awarded DOC in 1970 and has been known to produce fragrant, red and rosé sparkling wines. They can vary in sweetness but the second fermentation must take place in the bottles or autoclaves. The wines are characterized by their fruity, floral notes, and because of their pronounced acidity, they pair well with hearty dishes, such as grilled or braised meat, rich meat or cheese based sauces, and strong, well-aged cheese varieties.Expand

Lambrusco is a sparkling red wine hailing from the Emilia-Romagna and Lombardy region of Italy, particularly from areas around Modena, Reggio Emilia and Mantua. This wine is made from several varieties of the Lambrusco grape, each contributing different characteristics to the final product. Lambrusco wines are typically light and frothy, with a range of sweetness levels from dry (secco) to sweet (dolce). They exhibit a vibrant ruby-red color and often have a delightful effervescence due to their natural sparkle. The aromatic profile of Lambrusco includes notes of red berries, cherries, and sometimes floral hints like violets. On the palate, these wines are known for their refreshing acidity, light tannins, and fruity flavors, which can include strawberries, raspberries, and blackberries. The sweetness can vary, but even the sweeter versions maintain a balance with their acidity, making them enjoyable and easy to drink. Lambrusco is best enjoyed chilled and is a popular choice for pairing with a variety of foods. It goes particularly well with the rich and savory dishes of Emilia-Romagna, such as cured meats, cheeses, pasta with hearty sauces, and even pizza.Expand

Montenegro is a popular Italian liqueur and a type of amaro that has been produced in Bologna since 1885. It is made with 40 botanicals sourced from four continents, and it remains one of the most popular and best-selling amari in Italy. The production process is complex and includes several techniques, and though the exact botanical blend remains secret, some of the ingredients include oranges, wormwood, cloves, cinnamon, and nutmeg. The liqueur is amber-colored, with a rich, bittersweet flavor. It has intense aromas reminiscent of citrus, herbs, and spices, along with licorice and chocolate nuances. Montenegro works best as a pre- or post-dinner aperitif. It can be incorporated into cocktails and long drinks. Montenegro was created by Stanislao Cobianchi, who named it after the Princess Elena Petrović-Njegoš of Montenegro to commemorate her wedding to King Vittorio Emanuele III in 1896.Expand

Albana is a white wine grape variety predominantly grown in the Emilia-Romagna region of Italy, particularly around the town of Bertinoro. Known for producing Italy's first DOCG white wine, Albana is versatile and can be made into a range of styles, including dry, sweet, and passito (a dessert wine made from dried grapes). Albana wines are typically golden yellow in color and possess a rich aromatic profile, featuring notes of ripe stone fruits such as apricot and peach, alongside floral hints of acacia and hawthorn. Some expressions also exhibit a subtle nuttiness and honeyed character. On the palate, Albana wines are known for their full-bodied structure and balanced acidity. The dry versions often present flavors of ripe fruit, almonds, and a characteristic minerality, while the sweeter styles, including passito, offer lush honeyed and dried fruit flavors with a velvety texture. Albana's acidity helps to keep even the sweetest versions lively and refreshing. These wines can be enjoyed young, particularly the dry styles, which are appreciated for their fresh and vibrant qualities. However, the sweeter and passito versions can benefit from aging, developing greater complexity and depth over time. Albana pairs well with a variety of foods, including rich pasta dishes, roasted poultry, and desserts like biscotti and fruit tarts.Expand

Nocello is an Italian amber-colored liqueur that is flavored with walnuts and hazelnuts. The drink is produced in the province of Modena of Emilia Romagna—a region well-known for the tradition of producing nut-flavored liqueurs. This aromatic and complex drink is subtly sweet with aromas and flavors that are reminiscent of nuts, vanilla, and chocolate, as well as a subtly bitter finish. Interestingly, each bottle comes with a cork stopper that has a walnut imitation attached to it. Nocello can be enjoyed as a digestif, served neat or on the rocks, but it works well as an ingredient in coffee, cocktails, and mixed drinks. It can also be used as a flavoring in desserts. It is bottled at 24% ABV.Expand

Zabov is an Italian egg liqueur that hails from Ferrara. It is made with a base of fresh milk and egg yolks. The combination is sweetened, fortified, and flavored, and before it is bottled, Zabov is rested for seven days. The resulting liqueur is bright yellow, creamy, and smooth. The liqueur was released in 1946. The main idea was to create a low-proof egg liqueur—Zabov is bottled at 15% ABV—based on brandy. The name Zabov is a portmanteau of Zabaglione (Italian egg custard) and ovo (meaning egg). Apart from its use in cocktails, Zabov can be served as a well-chilled aperitif, and it can be used as a dessert ingredient. Expand

Lambrusco Grasparossa di Castelvetro is a wine appellation for red and rosé semi-sparkling (frizzante) wines that are made with Lambrusco Grasparossa variety. The appellation is located in the province of Modena, and apart from frizzante, it also comes in sparkling (spumante) version. These wines are typically more tannic and full-bodied than other Lambrusco styles, and the wineries often include more acidic grapes (maximum of 15%) to add freshness. These fruity wines make a great aperitif, but they also go well with appetizers, pasta dishes, pastries, and desserts.Expand

Produced in the Emilia-Romagna region, these white wines come in various styles which are all made with Albana as the principal grape variety. It holds the distinction of being Italy's first white wine to receive the Controlled and Guaranteed Denomination of Origin (DOCG) status, which it achieved in 1987. The classic dry version is usually light-bodied with typical floral and fruity notes of citrus, yellow fruit, apricots, acacia, or honey. Because of their good-acidity and well-structured tannins, the wines are best paired with seafood, especially crustaceans or fish soups, but it can also go well with baked pasta, vegetable-based dishes, chicken, or lighter game dishes.Expand

As the name suggests, Colli Bolognesi Classico Pignoletto is an Italian appellation designated for the production of dry white wines with Pignoletto as the principal grape variety. The appellation is mostly situated in the province of Bologna, with only a small part in the province of Modena. These aromatic wines typically have fruity and floral notes reminiscent of pineapples, peaches, jasmine, wisteria, and chamomile. They also may have subtle herbaceous and spicy notes. It is best to pair them with appetizers, including charcuterie or mild cheese varieties, local specialties, especially pasta, vegetable courses, or fish-based dishes. Expand