Name: 'Premium Mention Honorable' Lambrusco di Sorbara Doc
Brand: Cleto Chiarli
Price: 9.3 EUR
Availability: InStock

Deep pink. Red fruits, underbrush. Fresh, penetrating, mineral, velvety.

Premium Mention Honorable Lambrusco di Sorbara DOC red wine produced by the historic Emilian winery Cleto Chiarli is the perfect synthesis of a high quality product. . Resulting from the vinification of pure Lambrusco di Sorbara grapes, it is a wine of character, balanced, dry, elegant and delicate, which stands out for its freshness and pleasant flavor.

Il vino rosso Premium Mention Honorable Lambrusco di Sorbara DOC prodotto dalla storica cantina emiliana Cleto Chiarli è un vino rosso di carattere, equilibrato, secco, elegante e delicato, che si contraddistingue per la sua freschezza e per la sua piacevole sapidità.

The Premium Mention Honorable Lambrusco di Sorbara DOC red wine produced by the historic Emilian winery Cleto Chiarli is a red wine of character, balanced, dry, elegant and delicate, which stands out for its freshness and pleasant flavor.

<label>Soil:</label>Alluvial
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Light maceration, racking of the must and refrigeration. Foaming and second fermentation in autoclave according to the Charmat method. Maturation of 3 months in steel.
<label>Sulfur dioxide:</label>na

Lambrusco di Sorbara Doc

Lambrusco di Sorbara

Vasca d'acciaio

Cleto Chiarli

Frignano

Vigneti località Sozzigalli

Italia

Emilia Romagna

Sorbara

Light red with pink mousse. Flowers, berries, citrus notes. Dry, savory, fresh.

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety. Although the flower is hermaphroditic, it must be grown with another variety of Lambrusco that acts as a pollinator to allow the grapes to ripen. Lambrusco del Fondatore is made according to the Ancestral Method, following the methods of the winery's founder, is bottled during the waning moon in March, corked with natural cork, and the tying is done "by string."

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Natural fermentation in stainless steel and mousse taking in the bottle. Bottle aging for 6 months.
<label>Sulfur dioxide:</label>na

Bottiglia

Bright purple red with purplish mousse. Red fruit, flowers, balsamic notes. Full-bodied, lively, tannic.

Obtained from the 12.5-hectare vineyard of the same name located in the historic area of Castelvetro, Lambrusco Grasparossa "Enrico Cialdini" is considered to be the highest expression of this extraordinary grape variety. The grapes, carefully selected and hand-picked, are pressed and vinified at a controlled temperature in the winery where, after a slow frothing and adequate aging, the wine is bottled.

Obtained from the 12.5-hectare vineyard of the same name located in the historic Castelvetro area, Lambrusco Grasparossa "Enrico Cialdini" is considered to be the ultimate expression of this extraordinary grape variety.

<label>Soil:</label>Alluvial deposits mixed with gravels
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration 36 hours at 10°-12° C. Racking off of the must and refrigeration followed by fermentation in steel. The second refermentation is done in autoclave, according to the Charmat method for 4 months.
<label>Sulfur dioxide:</label>na

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