Quarticello Le Mole Malvasia Orange 2022

Quarticello is a family estate located in Montecchio Emilia, in the Val d'Enza at the foot of the Emilian-Tuscan Apennines. The Maestri family purchased the property in 2001. Roberto Maestri's grandfather initially made wine as a hobby. Roberto fell in love with the land and decided to pursue winemaking professionally.

Roberto left to study viticulture and enology at the University of Bologna. He returned to work the vineyards whenever possible. By 2006 he produced his first commercial vintage. Roberto has managed the estate full-time since 2007. Today Quarticello farms approximately five to ten hectares of vines on gravelly sand-clay soils.

The estate achieved organic certification in 2015. Roberto follows biodynamic principles in the vineyard. No synthetic chemicals are used. Only natural products protect the vines. Practices include careful pruning, shoot selection, and manual defoliation. These methods ensure healthy, high-quality grapes at harvest.

Quarticello focuses exclusively on indigenous grape varieties. The estate grows several strains of Lambrusco including Maestri, Salamino, and Grasparossa. White varieties include Malvasia di Candia, Spergola, and Malbo Gentile. Roberto believes native grapes grown in their proper home offer the truest expression of place.

Winemaking stays minimal and traditional. Fermentation relies on wild yeasts only. Roberto uses no additives or corrections. Sparkling wines undergo secondary fermentation in the bottle following the ancestral method common in Emilia-Romagna. Still wines age on their lees. All bottles are released unfiltered.

Roberto's wines pair naturally with the rich cuisine of his region. Lambrusco and salumi. Orange wine and tortelli di zucca. His approach is straightforward. Use indigenous grapes. Farm organically. Ferment with native yeasts. Let the land speak through the wine. Quarticello represents natural wine at its most authentic and drinkable.

Emilia-Romagna stretches across northern Italy from the Po River plains to the Apennine Mountains. The region borders the Adriatic Sea to the east. It ranks among Italy's largest wine-producing regions. Annual production exceeds 7 million hectoliters. The area is equally famous for its culinary heritage—Parmigiano-Reggiano, prosciutto di Parma, balsamic vinegar, and fresh pasta all originate here.

Viticulture dates back to the Etruscans and Romans. The region divides into two historical areas. Emilia covers the western section from Piacenza to Bologna. Romagna extends east toward the coast. Each area maintains distinct winemaking traditions and grape varieties.

Soils vary considerably across the territory. The Po Valley features alluvial deposits of clay, silt, and sand. Hillside vineyards near the Apennines sit on clay-gravel and limestone formations. Val d'Enza around Montecchio Emilia offers gravelly sand-clay soils ideal for Lambrusco and Malvasia.

Lambrusco dominates production. Over 60 varieties exist throughout Italy, but Emilia-Romagna remains the grape's spiritual home. Major strains include Lambrusco Salamino, Lambrusco Grasparossa, Lambrusco Maestri, and Lambrusco di Sorbara. These sparkling reds range from dry to sweet, light to deeply colored.

White varieties include Malvasia di Candia Aromatica, Spergola, Trebbiano, and Albana. Albana di Romagna became Italy's first white wine to receive DOCG status in 1987. Romagna also produces significant quantities of Sangiovese.

The region has embraced natural wine production in recent years. Producers like Quarticello, Vittorio Graziano, Camillo Donati, and La Stoppa farm organically and ferment with indigenous yeasts. Traditional bottle fermentation for sparkling wines continues alongside modern methods. Emilia-Romagna wines pair seamlessly with the region's rich gastronomy—a testament to centuries of food and wine culture evolving together.