Villa Cialdini, Lambrusco Grasparossa di Castelvetro 2023

The vines used for this wine grow on the ancient gravel sediments of the Guerro stream, at an altitude of 70-150 metres above sea level. The surface stratum, around 50-60cm deep, is comprised of dusky, reddish coloured silt-loam. Grapes underwent soft pressing followed by maceration which lasted 48-72 hours. Immediately after this, the must was refrigerated, settled and filtered. The must was preserved in stainless steel vats which were refrigerated at the temperature of 0° C. A single fermentation of the must took place with pris de mousse at the temperature of 16-18° C in pressurised vats for 90 days. Isobaric cold bottling of the already sparkling wine was obtained with the Method Charmat.

While the Chiarli family have been producing wines at Villa Cialdini since 1960, in 2002, cousins Anselmo and Mauro Chiarli decided to create a state of the art winery to produce top quality Lambrusco

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