Albana

The Albana grape is an ancient white grape variety primarily cultivated in Emilia-Romagna, where it plays a central role in the region’s winemaking identity. Believed to have Roman origins, its name is likely connected to the Colli Albani, the volcanic hills south of Rome, suggesting it may have migrated north centuries ago. Albana is one of the oldest white grape varieties in Italy to be vinified into high-quality wines, and it was the first Italian white wine to be awarded DOCG status, under Albana di Romagna DOCG, in 1987.

There are several known clones of Albana, each with slight variations in cluster shape and size:

Albana Gentile di Bertinoro and Albana della Compadrona: known for their large clusters.
Albana della Serra: identified by its elongated bunches.
Albana della Bagarona: medium to large in size.
Albana della Gaiana: more compact clusters.

The ampelographic characteristics of Albana make it particularly suitable for passito (raisin) wine production. Its white berries are medium-sized, spherical, and covered with a waxy, yellow-green to golden skin that is resilient and thin yet consistent. The loose clusters and durable skins aid in natural drying processes, which is why Albana is often used to produce some of Italy’s most acclaimed sweet wines.

The Albana vine is vigorous and performs well in the rolling hills and sun-drenched vineyards of Romagna, where it benefits from well-ventilated conditions that are ideal for grape drying. Wines made from Albana grapes range from dry and structured to rich, golden-hued dessert wines.

Among these, the Albana di Romagna DOCG Passito stands out as a benchmark. This intensely aromatic dessert wine offers notes of honey, apricot, candied citrus, and almond, with a refined balance between fresh acidity and velvety softness. The passito version is regularly awarded both in Italy and abroad for its depth, elegance, and aging potential.