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Lovatti) Strength in unityĭespite the big numbers, Chiarli is still a family-run business, an exception in the lands between Modena and Reggio Emilia where 95% of Lambrusco grapes are sent to winery cooperatives, the true source of the transformation of those 27,000 acres of vineyards that include all the varieties and denominations. Rubino del Cerro wine by Venturini Baldini (ph D. The price was the highest on the market, and this wine is still highly regarded today, considered one of the 100 best wines in the world under $30 by renowned journalist James Suckling. In 1980 Chiarli decided to relaunch its image and presented Vecchia Modena, a novelty in the Lambrusco panorama, which was distinguished by the fact that it was made with pure Sorbara grapes, and by its label, a faithful reproduction of the historic wine awarded in Paris in 1900. In the 1970s Lambrusco attained worldwide success, one that was linked more to large volumes than to quality. In the 1950s the company was the first to produce Lambrusco using the Charmat method, switching from the second fermentation in bottles to the faster and cheaper alternative in autoclaves. At the Exposition Universelle in Paris of 1900, where no one had ever tasted Lambrusco, Cleto Chiarli & Figli was recognized by the jury with the prestigious “Honorable Mention” for the quality of its wine, the bottle, the label, and the cork tied with twine. He established the basic production techniques of this particular wine, which only became sparkling by re-fermenting in bottles. In 1860 Cleto Chiarli began to bottle the Lambrusco that he produced for his tavern in Modena – previously it had only been available in bulk. It’s a symbol of Made in Italy and should be taken a bit more seriously. But Lambrusco has much more to it than sweetness and lightness.

But they’re still the most popular and most appreciated abroad due to the low alcohol content and captivating presence of sugar that enhances the fruity grape notes. The traditional sparkling and sweet versions of Lambrusco are due to spontaneous re-fermentation and rudimentary techniques. Sweet and dry, spumante and sparkling, red or rosé, Lambrusco has many nuances thanks to the innate versatility of the three main varieties of grapes used to produce it: the elegant and clear Sorbara, intense and vinous Salamino, and the fruity and full-bodied Grasparossa. But now its fame can be attributed to a qualitative revolution that starts from the vineyards and a new way of thinking about Lambrusco and the area it represents.

#Lambrusco wine bottle driver

In 1978, Enzo Ferrari had convinced a Lambrusco producer to sponsor the rookie Canadian driver Gilles Villeneuve, because of the notoriety that the “Italian Coca-Cola” had even then in Canada and the United States. In recent decades, this has become a significant trend for wine enthusiasts.

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Lambrusco represents the roots of Italianità, and not just for its popularity among Italians or how it's Italy's most exported wine, but because it's always known how to reinvent itself, thanks to producers who have interpreted traditions in a modern way, adapting them to the tastes of the younger generation.

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A sparkling red wine that's practically synonymous with Emila-Romagna, Lambrusco comprises eight DOCs, a mosaic of vineyards enclosed in an area between the provinces of Modena, Reggio Emilia, and Parma, plus the Lombard city of Mantua.