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Cleto Chiarli Lambrusco di Castelvetro Vigneto Cialdini 2014

Red Sparkling Wine from Emilia-Romagna, Italy
    0% ABV
    • WE89
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    Winemaker Notes

    Vigneto Cialdini is a deep color which foreshadows intense, but never excessive aromas. It combines roundness and austerity, telling in detail of its terroir. A wine with pronounced body and fading froth.

    Critical Acclaim

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    Cleto Chiarli

    Cleto Chiarli

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    Cleto Chiarli, Emilia-Romagna, Italy
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    In 1960 Cleto Chiarli founded the first wine-producing company in the Emilia-Romagna region, following the success that his homemade Lambrusco enjoyed enjoyed in his 'Osteria dell'Artigliere', his restaurant in Modena. This was the start of a tradition of excellence leading to Chiarli's steady growth which has made it the greatest privately-owned Lambrusco company.

    In 2001 Mauro and Anselmo Chiarli, Cleto's great-grandsons and current leaders of the company, decided to build a new winery under the founder's name, Cleto Chiarli. There, the best of what they have to offer is produced from carefully selected and homegrown grapes, with state-of-the-art equipment in an idyllic setting and, above all, with a unique know-ho that only over 150 years of tradition can provide.

    Emilia-Romagna

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    Extending from the Adriatic coast in the east, to the border of the Mediterranean Ligurian region in the west, Emilia Romagna is a large, central Italian region focused on a wide array of gastronomic specialties. The plains of Emilia host four well-defined subzones for its famous, lightly sparkling red, Lambrusco. The more coastal Romagna has the capacity to produce impressive wines from Sangiovese and Albana.

    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    GZT1761315_2014 Item# 146414