About this wine
Vineyard and terroir
The Lambrusco fruit is 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 and is stopped by cooling the must when the desired residual sugar level is reached. Carbon dioxide is then added to create the sparkle.
Tasting profile
Elegant in character.
Label / history
Cleto Chiarli founded the company in 1860 after managing Trattoria dell'Artigliere in central Modena, where he made Lambrusco for regular customers. Their favourable response prompted him to begin producing the wine for wider sale. The winery remained in the Chiarli family across successive generations.
