Ervi is a black grape variety obtained in the 1970s by Prof. Mario Fregoni, by crossing Barbera x Croatina, and has been recognized as suitable for cultivation in Emilia-Romagna since 2003. Despite its interesting cultivation characteristics, such as resistance to adversities and adaptability to mechanical harvesting, Ervi has not yet found adequate opportunities for valorization. Although its enological and organoleptic characteristics could potentially allow it to replace both parent varieties in the types of Gutturnio, the absence of a dedicated space among the DOCs of the territory has not encouraged winemakers to invest in the variety.

From a productive standpoint, Ervi resembles Barbera, and the characteristics of the grape make it suitable for producing high-quality red wines, suitable for aging. Organoleptically, wines produced with pure Ervi have an intense color, seem to have less aggressive tannicity and acidity compared to Barbera, while on the nose they exhibit pronounced fruity notes of cherry and dried plum similar to those of Croatina, along with distinctive spicy notes not found in either precursor. The wine is persistent with a characteristic almond note on the finish.