About this wine
Vineyard and terroir
The vineyards lie at 350 m above sea level on clay soils. The climate promotes even ripening.
Vinification
The grapes are generally harvested at optimal ripeness in the second half of September. They ferment for eight days in temperature-controlled steel vats, followed by a second fermentation in stainless-steel tanks.
Tasting profile
Lively.
Label / history
Cleto Chiarli founded the company in 1860 after managing Trattoria dell'Artigliere in central Modena, where he made Lambrusco for the restaurant’s regular customers. Their appreciation encouraged him to begin producing it for wider sale.
