Emilia-Romagna, located in Northern Italy, is comprised of the former regions of Emilia and Romagna. Bologna, the region’s capital, acts as a dividing line between the two regions. Emilia occupies the western sector, while Romagna lies to the east of Bologna and stretches all the way to the Adriatic Sea. Nearly half of the region (48%) consists of plains while 27% is hilly and 25% is mountainous. The soil in the region is made up of limestone, which allows the vines planted there to thrive. The wines of the two areas are quite different from those of their neighbouring regions. In Romagna, wine is made primarily from the Sangiovese, Trebbiano, and Albana grape varieties. Albana di Romagna was the first white wine to obtain the DOCG in 1987, and is usually dry and still with a distinctive almond undertone and finish. The best known grape of this area, however, is Sangiovese - a robust red with pronounced fruity flavours. Increasingly more often local producers of Sangiovese are making superior reserve wines of greater depth of bouquet and flavour, capable of aging gracefully. In Emilia the most famous wine is Lambrusco, a sparkling red grown in the DOC zones of Modena and Reggio Emilia, which in its authentic dry style is not often seen outside of Italy. Most exported Lambrusco is sweet, or ‘amabile,’ and often low in alcohol.