From his family’s vineyards in the Montecchio Emilia, Roberto Maestri makes a handful of sparkling wines that equal the best in the region.
We first tasted Roberto’s wines at the Antica Corte Pallavicina, who produce arguably the finest ham in the world. There, our Bolognese friend Piero chose a bottle to wash down some of the many slices of culatello we had that night. A match made in heaven and we were sold.
Roberto works organically on 5 hectares of vines sat on clay-gravel soils. He only uses wild yeasts and his bubbles are made the traditional way here in Emilia, with the second fermentation completed in the bottle.
Roberto’s wines are deceptively simple, with eating well and good times in mind. Perhaps that is why they are the first wines we reach for time and time again to begin a meal.