The Fogarina grape is a native black grape variety from Emilia-Romagna, specifically from the Reggiano area, now almost forgotten. Until the early 1900s, it was very widespread in its areas of origin, but in the last century, it was at some point excluded from the National Register of Wine Grapes as it was considered to belong to the Vitis Labrusca family. According to some authors, including Luigi Veronelli, Fogarina is capable of producing quality wines, structured, with intense aromas and decidedly fine on the palate. The revival of the Fogarina grape and wine starts with Lambrusco, which, thanks to DNA investigations, was found to be its family of origin. The project to reintroduce the Fogarina grape into the Register of Wine Grapes was successfully concluded in 2007.

Fogarina is a vigorous grape variety with good resistance to all diseases. Its maturation is very late, with harvests ranging from late October to early November. Despite this, its musts have significant natural acidity, which could favor the longevity of wines vinified with pure Fogarina, although for the moment it is used almost exclusively in blending with minor products. When vinified in purity, Fogarina produces a structured and deep wine, rich in alcohol, with prominent fruity notes of raspberry and currant. Its color ranges from ruby to intense violet, with bright violet hues. On the palate, Fogarina wine is moderately structured with decent persistence, notable for its acidity and tannicity.