Storchi

Emilia-Romagna tends to get discussed through food long before anyone mentions the wine, which is slightly unfair considering how much interesting winemaking is happening there. Storchi sits firmly within the group of smaller producers quietly reminding people that the region offers far more than Lambrusco stereotypes and enormous plates of tortellini.

Based near the Enza River in the foothills between Emilia and Reggio, the family-run estate works with vineyards planted on alluvial soils rich in clay, limestone and gravel. The combination of river influence, breezes and strong day-to-night temperature shifts helps preserve freshness and balance in the fruit.

The wines lean towards low-intervention production, often working with local varieties alongside traditional regional blending. Sparkling reds, skin-contact wines and naturally fermented bottlings all appear across the range. There is usually a sense of energy running through the wines rather than heavy extraction or obvious winemaking tricks.

What makes Storchi particularly appealing is that the wines still feel rooted in Emilia-Romagna. Rustic when they need to be, lively when they should be and generally happiest around food. Which, in this part of Italy, feels entirely appropriate.