About this wine
Vinification
The ripe Lambrusco grapes are gently pressed. The juice is separated from the skins and clarified, then fermented at controlled temperatures. Fermentation is stopped by cooling the must when the wine reaches 7.5% alcohol, leaving 50 g/l of residual sugar.
Tasting profile
Light and gently sparkling.
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 guests. Their favourable response prompted him to produce the wine for wider sale. The company subsequently passed through successive generations of the Chiarli family.
