About this wine
Vineyard and terroir
The Lambrusco grapes are grown in Emilia-Romagna.
Vinification
The grapes are hand-harvested at optimal ripeness, sorted, destemmed and gently pressed. Fermentation takes place in temperature-controlled stainless-steel tanks. When the residual sugar reaches 50 g/L, the must is cooled to stop fermentation. Carbon dioxide is added to create the sparkle.
Label / history
Cleto Chiarli founded the company in 1860 after managing Trattoria dell’Artigliere in central Modena, where he made Lambrusco for the restaurant’s regular customers. Its popularity prompted him to begin producing the wine for a wider market.
