Cleto Chiarli Lambrusco Grasparossa di Castelvetro Amabile
A semi-sweet wine of an intense red color. The wine has very fruity aromas and all the grape fragrances can be felt. Lively and fading bubbles are of a marked rose color. Its smoothness makes it surprisingly pleasant, though avoiding excesses. A captivating wine.
Paired well with traditional cuisine from Emilia, it is also a wonderful accompaniment to desserts.
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.
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.
Imagine aromas of ripe black plum, raspberry, sweet mint and river cobble; on the palate arrives dry and refreshing dark cherry and a tiny bit of sparkling effervescence. That’s what a traditional, dry Lambrusco offers. But the mass-market demand of Europe and the USA turned the name Lambrusco into an anonymous, sweet, strawberry-tinged, quaffable juice. Enjoy the fun, sweet stuff if that’s what you like but it’s good to know that there are actually no less than ten distinct forms of the grape and a handful of exclusive DOCs created specifically for the unique character of some of the best of them. Today artisan producers are emerging to bring the dry aromatic style back and some large producers are responding by making dry styles too.
In the glass
The best Lambrusco come from Modena in the center of Italy and are rich in aroma, color and concentration. Colors range from deep purple to bright pink, rose and gold. Black fruit, sweet herbs, violets and crushed rock tend to characterize the darker versions while flavors of honey, apple, pear and vanilla arise from the lighter ones.
A pizza and a hot day! Also cured meats, parmigiana and lasagna. Sweeter versions pair well with dessert.
Serve a Lambruscho quite chilled to make the most of its fresh, thirst-quenching qualities. Lambrusco Grasparossa, Lambrusco Salamino and Lambrusco di Sorbara tend to produce some of the best quality wines.