About this wine
Vineyard and terroir
The grapes are grown in Emilia-Romagna.
Vinification
The grapes are harvested by hand at optimal ripeness, then sorted, destemmed and gently pressed. Fermentation takes place in temperature-controlled stainless-steel tanks. On reaching 50 g/L of residual sugar, the must is cooled to halt fermentation. Carbon dioxide is added to give the wine its sparkle.
Label / history
Cleto Chiarli founded the company in 1860 after managing Trattoria dell’Artigliere in central Modena, where he made Lambrusco for regular guests. The favourable reception of those wines prompted him to begin producing them for wider sale.
