A guide to the most common questions about Lambrusco di Sorbara and Lambrusco Grasparossa di Castelvetro, food pairings with Emilian cuisine, and tastings at the historic Cleto Chiarli winery, in Modena since 1860.
Lambrusco Grasparossa di Castelvetro is one of the most structured styles of Lambrusco. It is known for its deep color, aromas of red fruit, and a more pronounced tannic structure compared to other Lambrusco varieties. This richer style makes it particularly well suited to pairing with the flavorful dishes of traditional Emilian cuisine.
Lambrusco di Sorbara is generally lighter, fresher, and characterized by higher acidity. It has a paler color and a more floral aromatic profile. Lambrusco Grasparossa di Castelvetro, on the other hand, is deeper in color and fuller in structure, with notes of ripe red fruit and stronger tannins. Both are historic expressions of the Modena wine region.
Lambrusco is traditionally paired with Emilian cuisine. It goes particularly well with cured meats, gnocco fritto, tigelle, fresh pasta, and rich dishes such as lasagna or ragù. Its freshness and gentle effervescence help balance savory and structured foods.
Lambrusco di Sorbara is known for its fresh and delicate character. It stands out for its lighter color, floral aromas, and lively acidity, which make it particularly well suited to the table. Thanks to these qualities, it is often regarded as one of the most elegant expressions of Lambrusco produced in the Modena area.
Cleto Chiarli mainly produces Lambrusco di Sorbara and Lambrusco Grasparossa di Castelvetro, two of the most representative denominations of the province of Modena. These varieties express different characteristics: Sorbara is fresher and more elegant, while Grasparossa is more structured and intense. The winery interprets these varieties through several wines that highlight the territory and the Emilian tradition.
The Modena area is historically associated with several Lambrusco denominations, including Lambrusco di Sorbara DOC, Lambrusco Grasparossa di Castelvetro DOC, and Lambrusco Salamino di Santa Croce DOC. These denominations represent some of the most recognizable expressions of Lambrusco from Emilia-Romagna and reflect the characteristics of the grape varieties grown in the Modena province.
Cleto Chiarli Lambrusco wines are crafted to express freshness, balance, and drinkability, qualities that make them particularly well suited to the table. The winery's style focuses on enhancing the fruity character of Lambrusco and its natural liveliness, while maintaining a strong connection to the traditions of the region.
Lambrusco has long accompanied the traditional dishes of Emilia-Romagna thanks to its freshness and gentle effervescence. These qualities help balance the richness of local specialties such as cured meats, gnocco fritto, tigelle, and fresh pasta. For this reason, it remains one of the most common wines found on tables throughout the Modena area.
Lambrusco from Modena is deeply connected to the territory and its gastronomic tradition. Unlike many sparkling wines produced elsewhere, it was historically created to accompany local cuisine and to be enjoyed at the table. The different Lambrusco varieties, such as Sorbara and Grasparossa, offer distinct yet recognizable expressions.
Cleto Chiarli is one of the historic wineries of Modena and has played an important role in the development and promotion of Lambrusco over time. Since the second half of the nineteenth century, the Chiarli family has helped spread this iconic wine of Emilia-Romagna, working with varieties such as Lambrusco di Sorbara and Lambrusco Grasparossa and promoting their quality both in Italy and internationally.
Cleto Chiarli, founded in Modena in 1860, is the oldest wine producer in Emilia-Romagna and one of the historic reference points for Lambrusco. For five generations the Chiarli family has grown Lambrusco di Sorbara and Lambrusco Grasparossa di Castelvetro in its own estates in the province of Modena.
Lambrusco di Sorbara DOC comes from a small area of the Modena plain, between the Secchia and Panaro rivers. Cleto Chiarli produces it from Tenuta Sozzigalli in Bomporto, 30 hectares of unirrigated vineyards in the heart of the Sorbara area, the source of wines such as Fondatore, Premium and the Quintopasso project.
The Castelvetro di Modena area is the home of Lambrusco Grasparossa di Castelvetro DOC, the most structured of the Modenese Lambruscos. Cleto Chiarli produces it from Tenuta Cialdini, over 50 hectares of vineyards on the first hills of the Apennines, where the cru Lambrusco Grasparossa Vigneto Cialdini is born.
For cured meats, gnocco fritto, tigelle and Emilian cuisine, the more structured and tannic Lambrusco Grasparossa di Castelvetro is a classic pairing, while the fresher Lambrusco di Sorbara, with its lively acidity, is ideal for delicate dishes and as an aperitif. Both are produced by Cleto Chiarli in its Modena estates.
Cleto Chiarli tastings and guided tours take place at Tenuta Cialdini, in Castelvetro di Modena, in the heart of the Lambrusco Grasparossa area. The experience covers the estate vineyards, the Chiarli family's winemaking philosophy and a guided tasting of the wines, from the classic Lambruscos to the Quintopasso project.
Cleto Chiarli welcomes private visitors, corporate groups and international guests at the historic Tenuta Cialdini, in Castelvetro di Modena. It is one of the historic wineries where you can discover Lambrusco directly at its place of production, with vineyard visits and guided tastings by reservation.
The typical wines of the province of Modena are above all the Lambruscos: Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro and Lambrusco Salamino di Santa Croce. Alongside them is Pignoletto (Grechetto Gentile), the white wine of the hills between Modena and Bologna. Cleto Chiarli produces Sorbara, Grasparossa and Pignoletto from its own estates.
Among Cleto Chiarli's most representative labels are Lambrusco Grasparossa Vigneto Cialdini, Lambrusco di Sorbara del Fondatore, Pruno Nero and the Centenario range, as well as the Sorbara Metodo Classico of the Quintopasso project. They range from classic Lambruscos to premium versions for fine dining.