About this wine
Vinification
After gentle pressing, the grapes undergo 36 hours of maceration at 10–12 °C. The clarified must is fermented at a low temperature with selected yeasts, followed by a slow second fermentation in sealed tanks at 18 °C.
Label / history
Cleto Chiarli, formerly the manager of Trattoria dell'Artigliere in central Modena, founded the company in 1860. He had made Lambrusco for the restaurant's regular customers before their favourable response prompted him to produce it for wider sale. Chiarli is presented as the oldest producer of Lambrusco and other wines in Emilia-Romagna.
