In 2001, Quarticello began when the Maestri family purchased 8 hectares in Emilia-Romagna. Roberto's grandfather began making wine for the family - it was hobby and a way to utilize some of the vines that grew on the farm. But Roberto fell in love with the land and with the vines. And he wanted more knowledge, so he left to study viticulture and enology, returning at every opportunity to work the land & to help his grandfather make wine. After school, he returned permanently and by 2006, both the land and Roberto where in better shape to make wines that truly reflected their place.

Roberto Maestri has a natural talent (pun intended!) for winemaking. While he may not come from generations of winemakers, his energy and passion are evident in his wines. Roberto's goal is very simple: use only indigenous grapes & native yeasts with
strict natural cultivation & production to achieve a true expression of the land.

The gravelly sand-clay soils in Montecchio Emilia are farmed without use of chemicals, using only organic fertilizers. Only indigenous varietals are grown including several strains of Lambrusco's, Malbo Gentile, Malvasia di Candia, Ancellora. No internationl grapes and no modern winemaking techniques. Fermentation happens in the bottle with only native yeasts allowing the true voice within the wine to speak clearly. Roberto is convinced that utilizing these ancient approaches in both the vineyards and the cellars insure strict authenticity. This is the only way that we can taste the perfect expression of the inherent qualities of these grape varieties, grown in their proper home.

more info about Lambrusco the grape(s):

Botanist have identified over 60 varieties of Lambrusco in Italy - Piedmont, Sicily and the Veneto are some places where various lambrusco strains has been found.
However, when one thinks of Lambrusco, Emilia-Romagna is the clear winner. Not only is it a perfect fit for the food of this region, the vines themselves seem to love this ancient place.

The most commonly found Lambrusco varieties are Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and Lambrusco Sorbara. All of these various Lambrusco grapes are indigenous to Emilia-Romagna and are neither clones nor sub-clones. Malvasia di Candida is also grown and made into sparkling. Malbo Gentile and Acellota are frequently blended in.

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