Chiarli Vecchia Modena Lambrusco di Sorbara (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Chiarli is the most ancient producer of typical wines from Emilia-Romagna. The Company was founded in 1860. ‘Cleto Chiarli Tenute Agricole’ produces quality wines obtained from a selection of the best grapes, which are harvested from over 100 hectares (247 acres) of vineyards owned by Chiarli and from the most typical areas for the production of DOC wines in Emilia-Romagna.
The present day, wine making estate, Cleto Chiarli, was founded in 2000 in Castelvetro di Modena. It is a modern facility, equipped with state of the art technology and equipment but nevertheless offers an atmosphere imbued with history and tradition. No rushing, no production pressure, simply the desire to satisfy the authenticity of the wines. They produce a range of wines from different Lambrusco varieties, all of which have their own distinct personality.
Ripe sweet Morello cherry, blackberry and violet on the nose. The palate is fruity, perceptibly dry with a pleasant frothy mouthfeel, refreshing acidity and overall great balance and clean finish. Serve chilled with spaghetti with meatballs, meat or cheese filled tortellini, charcuterie or pizza.
The Vecchia Modena Premium Lambrusco di Sorbara represents the history both of the Chiarli wine Company and of Lambrusco wine itself. The bottle and label are reproductions of an 1892 bottle the oldest existing bottle containing Lambrusco that is still treasured in the Chiarli archives today. Chiarli Vecchia Modena won the first international recognition by a Lambrusco wine at the World Expo in Paris in 1900. This wine was reintroduced in 2002 at the present day Cleto Chiarli winery.
Lambrusco Sorbara grapes are lightly macerated for 18 to 24 hours, the juice is drawn off and fermented at a controlled temperature of 20° C. 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. 8 g/RS.