About this wine
Vineyard and terroir
The grapes are grown in Emilia-Romagna in northern Italy.
Vinification
After harvest, the grapes undergo gentle maceration for 18–24 hours. Fermentation follows at a controlled temperature of 17 °C, with a second fermentation in sealed tanks.
Tasting profile
Fresh, light and refreshing.
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. The business subsequently passed through successive generations of the Chiarli family.
