Roberto works organically on five 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, but always delicious, with eating well and good times in mind. They offer real refreshment and make so much sense alongside some salumi or a nice hunk of cheese. Perhaps that is why they are the first wines we reach for time and time again to begin a meal.