About this wine
Vinification
The Chardonnay and Grechetto grapes are gently pressed. The must ferments at a controlled temperature with selected pure yeast cultures. A secondary fermentation follows in an autoclave at 3–3.5 atmospheres. The wine is bottled with 12 g/L of residual sugar.
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. The recognition these wines received prompted him to begin producing Lambrusco for wider sale. The business and its winemaking traditions subsequently passed through generations of the Chiarli family.
