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Emilia-Romagna is one of the largest wine-producing regions in terms of extension, with about 60,000 hectares of vineyards. The regional surface is approximately 50% flat, 25% hilly and 25% mountainous (it reaches over 2000 msl in the Tuscan-Emilian Apennines). So the distribution of the vines is roughly 75% in the plains, 20% in hilly areas and 5% in the mountains (between 400 and 600 m). The climate, and therefore the pedoclimatic characteristics of the territory, give rise to the different wine areas, proceeding from west to east, thus approaching the milder areas of the Adriatic coast. The region is divided into two distinct geographical and cultural areas: Emilia, in the western part of the region and Romagna, in the eastern part. The two areas stand out both for the different cuisine and for the grapes that are grown and therefore the wines that are made from them. Emilia is the undisputed homeland of “Lambruschi”, sparkling red wines, while in Romagna the wine becomes predominantly still and is produced with Sangiovese, Albana, Pignoletto and other grapes.