Though there are quite a few Italian wine brands in the world, there are only a few that symbolise tradition and passion. Cavicchioli is one of them. It was in the early 1920s that Umberto Cavicchioli identified an area in San Prospero, near Modena in Italy to develop his vineyards and cellar. 

It is at this place where the iconic, indigenous Lambrusco varietal is processed and allowed to ferment naturally. Today, the Caviccioli wines created from the Lambrusco grapes are highly popular across the world.

The Cavicchioli family is known for its style and elegance of wines in the Lambrusco of Modena area, thereby making these wines one of the top Italian wine brands ever. The vineyards of this family are spread across 90 hectares, which extend to Sorbara and the DOC regions located between the Secchia and Panaro Rivers. The red Lambrusco varietal grown here is so elegant and stylish that is often compared to the iconic red Ferrari!

Emilia-Romagna stretches across northern Italy from the Apennine foothills to the Adriatic coast, and is one of the country’s most diverse and food-focused wine regions. The climate varies from the cooler, continental conditions in the western hills (near Piacenza and Parma) to warmer, more humid Mediterranean influences along the eastern plains and coastal areas. Spring frosts and summer hail can pose localised challenges, while heavy rainfall in autumn sometimes complicates harvest.

Soils are equally varied. In the foothills and valleys of the Apennines, vineyards are planted on clay-limestone and marl, which provide good structure and drainage; towards the plains the soils become more alluvial and sandy, giving lighter, fruitier styles of wine.

The region is essentially split into two zones. Emilia, in the west, is best known for its sparkling wines—particularly Lambrusco, made from a family of dark-skinned indigenous varieties that produce fresh, lively reds and rosés with aromas of cherry, strawberry and violets. Romagna, to the east, focuses on still wines from Sangiovese, Albana and Trebbiano. Sangiovese di Romagna tends to be softer and more approachable than its Tuscan counterpart, showing red cherry, plum and gentle spice, while Albana can produce fragrant white wines with notes of peach, apricot and almond.

From refreshing frizzante to structured reds, Emilia-Romagna offers a broad and expressive range shaped by its varied microclimates and rich culinary traditions.

Pignoletto is an ancient white grape variety indigenous to Emilia-Romagna in northern Italy, with historical references dating back to Roman times. Long cultivated in the hills around Bologna and Modena, it is thought to be genetically linked to Grechetto, although Pignoletto has developed its own distinctive identity in its native region.

Viticulturally, Pignoletto is fairly vigorous and adapts well to the clay-limestone soils and temperate climate of the northern Apennine foothills. It ripens mid-season and generally retains good levels of acidity, although careful vineyard management is needed to avoid excessive yields, which can dilute flavour.

The grape is grown almost exclusively in Emilia-Romagna, particularly in the Colli Bolognesi and the broader Pignoletto DOCG and DOC areas. Small experimental plantings exist elsewhere in Italy, but it remains strongly rooted in its homeland.

Pignoletto is made in a range of styles, though it is most commonly produced as a lightly sparkling (frizzante) wine, either via the Charmat method or natural bottle re-fermentation. These wines are fresh and lively, with delicate aromas of pear, green apple and white flowers, backed by a gentle herbal note. Still versions can offer more structure and mineral depth, sometimes showing subtle almond and citrus characteristics. Overall, Pignoletto is valued for its crispness, aromatic finesse and easy-drinking charm.