It is a ‘red berry’ grape
of the 'Refosco dal Peduncolo Rosso' variety dating back to ancient
times. It is a medium sweet red wine which can be drunk as soon
as it has been bottled. It was mentioned in Byzantine times when
it was imported from Dalmatia and Istria along with limestone to
build historical monuments in Ravenna. The first real mention of
this characteristic wine dates back to the 13th century and refers
to the vine and the wine from Friuli (Barbatelle from Terrano d’Istria
or from Carso, synonyms of Refosco d’Istria or Carso), which
was then cultivated in the wine producing areas of Forlì and
Cesena under the name of Cagnina
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The organolectic qualities of the wine obtained from both Refosco
del Terrano from Friuli and Cagnina are similar, but the different
growing environments and wine technologies used help define their
unique personalities; in Romagna the warm and full-bodied aspect
of this vine is mainly concentrated on.
Its distinguishing qualities are its red, purple colour, and
froth when poured; it has a winey bouquet (the characteristic
smell you get after fermentation) with a trace of red fruits.
The ageing process consists in decanting the wine from one barrel
to another and it can be drunk as early as a week after it has
been produced. It is best drunk young, namely within twelve months
of it being bottled.
Cagnina has just one denomination:
- Cagnina of Romagna - D.O.C.
It should be chilled to around 10-12 ° and is traditionally
served with homemade ‘ciambella’ (a sponge cake),
roast chestnuts, fruit and jam tarts, sweet ‘tortelli’ filled
with jam or with 'saba' (cooked grape must)
