It is virtually certain that the Cagnina variety originated in Friuli and it has been argued that it was introduced into the Romagna around the 13th century when vast quantities of limestone were being imported from the Carso and Dalmatia for the construction of the city’s most important Byzantine monuments. 
       In addition, Cagnina is quite similar to the Terrano (known as Refosco) of Istria and the Carso, both in terms of ampelography and the results achieved in vinification. In the local dialect, the descriptive term de grasp ros (or dal raspo rosso in Italian, “with a red stalk” in English) is usually added to the name, exactly as in Friuli Terrano is known as dal peduncolo rosso. 
       The Cagnina produced today in the Romagna is a red wine that is often sweetish and ready to drink only a few months after the harvest and following quick fining in cask. In some particularly favorable vintages, the wine can be aged a couple of years with outstanding results.

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