About this wine
Vineyard and terroir
The grapes are grown in Emilia-Romagna in northern Italy.
Vinification
After harvest, the grapes are gently pressed and macerated for 48 hours at 10–12 °C. The clarified must ferments at 18 °C in sealed tanks.
Tasting profile
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 regular customers. Recognition of those wines led him to establish Chiarli and produce Lambrusco for wider sale. The company remained in the Chiarli family across successive generations.
