Lambrusco’s history has been closely linked to that of the Chiarli family for a long time. In 1860 Cleto Chiarli founded the first wine-producing company in the Emilia-Romagna region, following the success that his homemade Lambrusco enjoyed in his ‘Osteria dell’Artigliere’, his restaurant in Modena.
Reintroduced in 2002 at a brand-new Cleto Chiarli winery, the wine is made through a single fermentation under pressure, rather than the normal two-fermentation process of almost all other sparkling wines. This is in the brut range, with minimal detectable sweetness.
Pairs well with