Quarticello

From family vineyards of local varietals in Montecchio Emilia, Roberto Maestri has been making wines for over two decades. Organic agriculture practices and minimal cellar intervention carry the native charms of the region into the wines of Quarticello. These simple and expressive wines represent an ultimate respect for the territory. 

Across ten hectares of clay-gravel soils, the focus stays firmly on local varieties — Spergola, Malvasia di Candia, Malbo Gentile, and a range of Lambrusco clones — each one suited to the traditional sparkling wines the region has made for centuries. Wild yeasts are used exclusively, and all bottles undergo their second fermentation in the bottle in the classic Emilian manner. The results are honest, nourishing, and deeply food-friendly: fizz with savoury spice, bitter herbs, and a natural effervescence that makes good company alongside cheese and charcuterie. Wines made, as Roberto intends, for eating well and good times.