Unbeatable pricing, A-Z sustainability throughout the business, championing of indigenous varieties – Cantine Bonelli in Emilia-Romagna is playing all the right notes. From their bum-spankingly good-value Barbera to their crisp, refreshing white made from ortrugo - a hidden gem grape variety of the region - Bonelli has much to commend itself to the cost-conscious wine buyer. 

Based in Rivergaro on the banks of the Trebbia river, the estate was founded in the early 50s by Anacleto Bonelli, something of a pioneer who chose to vinify only native Emilia-Romagna grape varieties at a time when other producers were turning their backs on them.

The estate is now run by Anacletos nephews who recent years have expanded their vineyard area, buying vineyard land in the Colli Piacentini DOC in the 90s and constructing a new cellar in the early 2000s.

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.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.