Lambrusco Maestri is a red grape of Emilia-Romagna, grown mainly in the provinces of Parma and Reggio Emilia. It makes deeply coloured, fruity and usually sparkling reds, softer and rounder than most other Lambruscos.
The name is usually linked to Villa Maestri, near San Pancrazio Parmense, where the variety is thought to have been first identified. Like the other Lambruscos, it is a distinct grape variety and not a clone of a single "Lambrusco". It ripens later than Lambrusco di Sorbara and gives more colour, more body and less acidity, so it is often blended with other Lambrusco varieties and with Ancellotta. It is also grown outside Italy in small amounts.
The vines grow on fertile plain soils and on the clay and limestone hills of the Apennine foothills, which give the more structured wines.
Most Lambrusco Maestri is frizzante, made in tank or refermented in the bottle. Dry (secco) versions are the best match for food; amabile versions are sweeter and fruitier. Drink it young and lightly chilled.
Start with a dry, sparkling Lambrusco Maestri from the Parma hills. Producers worth knowing include Monte delle Vigne, Ariola, Cantine Ceci, Quarticello, Camillo Donati and Venturini Baldini. For a more natural style, look for bottle-fermented (rifermentato in bottiglia) wines, which are often cloudy and drier.
Lambrusco Maestri is the darker, softer cousin of Lambrusco di Sorbara and Lambrusco Grasparossa, and is often blended with Lambrusco Salamino and Ancellotta. Read our best Lambrusco wines, the best Emilia-Romagna wines, or browse the grape varieties index.