Cleto Chiarli Brut de Noir Rose  Front Label
Cleto Chiarli Brut de Noir Rose  Front LabelCleto Chiarli Brut de Noir Rose  Front Bottle Shot

Cleto Chiarli Brut de Noir Rose

  • JS91
  • WE90
  • WW90
750ML / 12% ABV
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3.9 80 Ratings
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3.9 80 Ratings
750ML / 12% ABV

Winemaker Notes

Violet-shaded rosé, delicate, well-structured, with intense fragrances of strawberries and raspberries and a lively round taste. Seductive.

Excellent as an aperitif, and ideal for elegant dinners; it also goes very well with desserts, strawberry and fruit salads.

Critical Acclaim

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JS 91
James Suckling
A dry and tangy sparkling wine with watermelon and lemon character. Medium body, lovely creamy texture from the fine bubbles and a juicy finish.
WE 90
Wine Enthusiast
A blend of 85% Grasparossa and 15% Pinot Noir, this lovely sparkler offers aromas of apple, berry and bread crust. The aromas carry over to the tangy palate together with red cherry and a hint of pastry cream alongside bright acidity and small continuous bubbles.
WW 90
Wilfred Wong of Wine.com
COMMENTARY: The Cleto Chiarli Brut de Noir Rosé is elegant, fresh, and crisp. TASTING NOTES: This wine exhibits aromas and flavors of zippy, red fruit, and mineral notes. Try it with fresh salmon sashimi handrolls. (Tasted: November 16, 2020, San Francisco, CA)
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Cleto Chiarli

Cleto Chiarli

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Cleto Chiarli, Italy
Cleto Chiarli Cleto Chiarli Winery Winery Image

The story of Lambrusco is closely intertwined with the Chiarli family of Modena, arguably the most important producer of red sparkling wine in the world. The tale begins with Cleto Chiarli, the proprietor of the Modena restaurant Osteria dell’Artigliere in the mid-1800s. As was common for restaurateurs and innkeepers in those days, Chiarli made his own wine to sell at the osteria. Naturally, the wine was made from Lambrusco, the area’s primary grape variety, and it was well-received by customers—so much so that in 1860 Chiarli was emboldened to found Emilia Romagna’s first wine-producing company, the Cantina Cleto Chiarli.

By the turn of the 21st century, the business was in the hands of Cleto Chiarli's great-grandsons Mauro and Anselmo Chiarli, and they decided to move to a new production center that would focus on more or an artisanal, quality-driven style. In 2002, they began building a new facility to produce a higher-end line of Lambrusco wines using carefully selected, estate-grown grapes and state-of-the-art equipment. The new company was named Cleto Chiarli after the founder.

The new winery was built at an estate in the heart of the Lambrusco Grasparossa di Castelvetro DOC in Modena province. Here, the family had long owned vineyards and a manor house where Gen. Enrico Cialdini, a hero of the Italian reunification, was born in 1811. Slowly and carefully, the Cialdini house was converted into a modern winemaking facility. Surrounding it are more than 100 acres of Lambrusco Grasparossa vineyards, as well as 17 acres of Grechetto Gentile vines.

The Cleto Chiarli estate also includes vineyards in Sozzigalli, planted to Lambrusco di Sorbara. This is for the production of Vecchia Modena Premium, the first ever Lambrusco to receive the Tre Bicchieri from the Gambero Rosso. Also their bottle fermented Lambrusco, Fondatore.

All of the vineyards are certified VIVA under the government's Sustainable Viticulture Program. in 2016 Cleto Chiarli started working with Cantina Sociale di Settecani, in the area of Castelvetro, to select the best grapes from their vineyards that are farmed according to organic viticulture practices, for the production of the first organic certified wine: Lambrusco Grasparossa di Castelvetro DOC Organic

Like Cleto Chiarli the man, Cleto Chiarli the winery continues to be an innovator and leader in the production of fine Lambrusco wines, whose story is still being written.

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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.

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What are the different types of sparkling rosé wine?

Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

How is sparkling rosé wine made?

There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

What gives rosé Champagne and sparkling wine their color and bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

How do you serve rosé sparkling wine?

Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

How long do rosé Champagne and sparkling wine last?

Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

STC101656_0 Item# 548418

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