The house wine tradition in Emilia-Romagna
No other Italian region has bulk wine in its DNA quite like Emilia-Romagna. The demijohn in the cellar or garage is almost an anthropological staple in homes across the region: Sangiovese and Trebbiano bought straight from the winemaker, bottled at home, and brought to the dinner table without any fuss. It is a tradition that the Bag in Box reinvents with a contemporary twist. You get the exact same bulk wine philosophy and easygoing conviviality, but without the bulky glass jugs, the DIY bottling hassle, or the risk of oxidation. Thanks to an airtight vacuum pouch, your wine stays fresh for up to 6 weeks after opening.
The indigenous grapes of Emilia-Romagna
The region has two distinct winemaking souls. Emilia, stretching from Piacenza to Bologna, is the realm of sparkling wines and red grapes: Lambrusco in its many varieties (Grasparossa, Sorbara, Salamino), Piacenza's Bonarda, and Barbera, which have always been staples on family dinner tables. Romagna, reaching from Imola down to the Adriatic coast, reveals a different character, leaning toward structured still wines: the versatile and food-friendly Sangiovese di Romagna, crisp and light Trebbiano Romagnolo, Albana (Italy's first white DOCG), and the aromatic, easy-drinking Malvasia di Candia. The natural wineries we curate, including Crocizia, Marta Valpiani, and Saccomani, work with native grape varieties using organic and low-intervention methods.
Our selected winemakers
Crocizia is a small winery crafting Malvasia di Candia Aromatica through natural winemaking, avoiding filtration, and relying entirely on native yeasts. Their skin-contact white shows a deep, vibrant color alongside a direct, earthy palate: true table wines in the most noble sense of the word. Marta Valpiani runs her certified organic estate in the hills of Faenza, producing characterful reds and whites via spontaneous fermentations and minimal cellar intervention. Saccomani is a benchmark for natural wine in Emilia, creating low-alcohol, exceptionally fresh pours. Working with Malvasia di Candia for whites and Syrah for reds, their style remains wonderfully original and delightfully hard to pigeonhole.
Pairing guide: what to serve with Emilia-Romagna wines
Emilia-Romagna’s cuisine is arguably the richest and most flavorful in Italy, and its wines were born to complement it seamlessly. Our Sangiovese di Romagna in a Bag-in-Box, with its juicy fruit, bright acidity, and supple tannins, is the ultimate match for baked lasagne with meat ragù, fresh tagliatelle, tortellini in brodo, and hearty roasts. Romagna whites like Malvasia and Albana pair effortlessly with warm piadina stuffed with squacquerone cheese and wild rocket, platters of mixed cured meats including mortadella, culatello, and coppa piacentina, or crispy Adriatic fried fish. Meanwhile, the skin-contact whites from Marta Valpiani and Crocizia bring a tannic grip rarely seen in whites, easily holding their ground against long-aged cheeses like vintage Parmigiano Reggiano and richly sauced meat mains. If you are looking for the quintessential local pairing, nothing beats a pour of everyday Emilia red straight from the box alongside a steaming basket of gnocco fritto and sliced salumi.
