NV Cleto Chiarli Brut Rose
It is obtained from Lambrusco grapes belonging to vines cultivated in the Modena province known as the most typical place for the production of this wine.This agreable RosAC is obtained by the anticipated harvest of the healthiest grapes and their following soft pressing process.It is a light RosAC wine, with a fresh and pleasant bouquet, smooth taste, just pink in its sparkle.Ideal with hors-d’oeuvres, light dishes and desserts.Serve chilled ( 8A - 10A C ).Brilliant and inviting rose color with soft and fruity aromas and flavors.Cleto Chiarli is the oldest producer of Lambrusco in Emilia Romagna. The winery was founded in 1860 by Cleto Chiarli, arestauranteur who was already producing his own Lambrusco for customers of his restaurant. Chiarli owns seven estates, sixlocated in the Modena DOC and one in the Colli Bolognesi DOC, located in Bologna. The vineyards extend throughout thefertile alluvial soils of the river Secchiaon on the plane north of Modena. Lambrusco refers to a family of similar varietals thatgrow primarily in Emilia Romagna. There are several clones and sub varieties, the most common being Sobara and the redstemmedGrasparossa. Sorbara is prized for its lightness and elegance, while Grasparossa is fuller and more powerful. Thewines are produced using the Metodo Italiano (Charmat) process where a second fermentation is conducted in pressurizedstainless steel tanks. For over a century, the Chiarli name has been considered a benchmark for traditional qualityLambrusco.Lambrusco refers to a family of similar varieties that primarily grow in Emilia-Romagna. There are several clones and sub varieties, the most common being Sobara and the red stemmed Grasparossa. Sorbara is prized for its lightness and elegance, while Grasparossa is fuller and more powerful. The wines are produced using the Charmat process where a second fermentation is conducted in pressurized stainless steel tanks.A balanced blend of estate grown Grasparossa and Pinot Noir. Gentle pressing with vinification and fermentation at low temperature for more than 6 months using the Metodo Italiano (Charmat) process.