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 is fermented in closed tanks at 18 °C.
Tasting profile
Fresh 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. Its popularity at the restaurant prompted him to begin producing it for wider sale. The business subsequently passed through successive generations of the Chiarli family.
