Cleto Chiarli Vigneto Cialdini Lambrusco Grasparossa di Castelvetro DOC

In 1860 Cleto Chiarli ceased to be the innkeeper and devoted himself exclusively to the production of Lambrusco which he had produced until now to meet the needs of the tavern. Chiarli understood the importance of producing Lambrusco in the bottle and developed the basic techniques for making this very specific wine that, only in the bottle, sparkles naturally.

After many years and further expansion, the Chiarli family buys in 2002 Azienda Agricola Castelvetro which already has 40 hectares of vineyards in production and equipped with a complex of prestigious buildings, including the historic Villa Cialdini where the famous Enrico Cialdini, famous Risorgimento fighter, was born in 1811.

Cleto Chiarli can be seen as the specialist in the field of Lambrusco wine. What Prosecco is to Veneto, Lambrusco is to Emilia-Romagna. Lambrusco has been very popular but when we see too often this is ruined by mass production which has devalued the wine to a slightly sweet sparkling wine while a well made Lambrusco can be a pleasure to drink and is a full wine. Chiarli 1860 are more high-end Lambrusco's (so not the supermarket versions) we have included in our range and are for a pleasure

A century and a half of wines, one family, millions of bottles produced, worldwide fame and a goal to keep improving and to achieve this, Cleto Chiarli was founded in the year 2000. Cleto Chiarli is more than just a winery, it is a blueprint for a world where great wines can be grown, a place to nurture their own grapes to perfection. This modern facility, equipped with the right technology, nevertheless offers an atmosphere steeped in history and tradition. No rush, no production pressure, just the desire to satisfy the authenticity of the wines.

Emilia-Romagna is sometimes called 'the belly of Italy'. The cities of Parma, Modena and Bologna are known for their culinary specialties, such as Parma ham, Parmesan cheese, Mortadella di Bologna and Zampone di Modena. A lot of pasta and salami comes from this region. Modena is the center of Aceto Balsamico (Balsamic Vinegar). Bologna's heavy country cuisine is famous for its dishes, including pasta Bolognese.

History Emilia-Romagna

Emilia-Romagna is a merge of two historical regions. Emilia, located in the west, takes its name from the most important road in this area: the Via Emilia, named after the Roman consul Marcus Emilius, who built this road as a link between Rome and northern Italy. On the east side, Romagna refers to the Eastern Roman Empire, with Ravenna marking the northern border of that empire.

Wines of Emilia-Romagna

Emilia-Romagna is an important wine province and is even a separate wine zone. The wines of Emilia-Romagna, located in northern Italy, are varied and known for their excellent quality. The region is famous for its Lambrusco, a sparkling red wine, and Sangiovese, a grape variety used for both red and white wines. In addition, Emilia-Romagna produces delicious white wines, including Albana and Pignoletto, as well as various dessert wines such as Albana Passito and Romagna Albana Vin Santo. The wines of Emilia-Romagna reflect the rich culinary traditions of the region and perfectly complement the local cuisine.

Emilia-Romagna area

Emilia-Romagna is a very fertile plain that lies like a triangle between the Po, the Adriatic Sea and the Apennines. The region has its own microclimate: the vineyards on the hills face northeast, so they have no climate influence from the south. However, there is a strong influence of the northern winds that come over the flat land. It is often cold and foggy, especially in spring and winter. These weather influences never produce heavy alcohol-rich wines, but fresh, light wines can. Very different from Piedmont, where strong wines are made.

Emilia-Romagna is sometimes called 'the belly of Italy'. The cities of Parma, Modena and Bologna are known for their culinary specialties, such as Parma ham, Parmesan cheese, Mortadella di Bologna and Zampone di Modena. A lot of pasta and salami comes from this region. Modena is the center of Aceto Balsamico (Balsamic Vinegar). Bologna's heavy country cuisine is famous for its dishes, including pasta Bolognese.

History Emilia-Romagna

Emilia-Romagna is a merge of two historical regions. Emilia, located in the west, takes its name from the most important road in this area: the Via Emilia, named after the Roman consul Marcus Emilius, who built this road as a link between Rome and northern Italy. On the east side, Romagna refers to the Eastern Roman Empire, with Ravenna marking the northern border of that empire.

Wines of Emilia-Romagna

Emilia-Romagna is an important wine province and is even a separate wine zone. The wines of Emilia-Romagna, located in northern Italy, are varied and known for their excellent quality. The region is famous for its Lambrusco, a sparkling red wine, and Sangiovese, a grape variety used for both red and white wines. In addition, Emilia-Romagna produces delicious white wines, including Albana and Pignoletto, as well as various dessert wines such as Albana Passito and Romagna Albana Vin Santo. The wines of Emilia-Romagna reflect the rich culinary traditions of the region and perfectly complement the local cuisine.

Emilia-Romagna area

Emilia-Romagna is a very fertile plain that lies like a triangle between the Po, the Adriatic Sea and the Apennines. The region has its own microclimate: the vineyards on the hills face northeast, so they have no climate influence from the south. However, there is a strong influence of the northern winds that come over the flat land. It is often cold and foggy, especially in spring and winter. These weather influences never produce heavy alcohol-rich wines, but fresh, light wines can. Very different from Piedmont, where strong wines are made.