About this wine
Vineyard and terroir
The fruit is grown in vineyards with clay soils at 350 m above sea level. The climate supports even ripening.
Vinification
The grapes are usually harvested in the second half of September. Fermentation takes place in steel tanks at a controlled 16–19 °C for 8–10 days, followed by a second fermentation in stainless-steel tanks.
Label / history
Cleto Chiarli founded the company in 1860 after managing Trattoria dell’Artigliere in central Modena, where he made Lambrusco for regular customers. Their favourable response prompted him to produce the wine for wider sale. The Chiarli family now owns more than 90 ha of vineyards in the Lambrusco production area.
