Preserving the identity of Lambrusco
The Charmat method: the evolution of Lambrusco
The Innovationof the 1950s
In the 1950s, the Chiarli family revolutionised production by installing the first autoclaves for the Charmat method, giving Lambrusco a new identity.
The wines turned out fresher and cleaner, with limited ageing potential due to the few natural tannins of Lambrusco, but with an unprecedented aromatic expression.
The WinemakingProcess
The traditional Charmat method involves two fermentations: an alcoholic one after pressing and a second one in autoclave for the foaming. At Chiarli, the must undergoes a single fermentation, keeping the primary fruit aromas intact.
A single fermentation, controlled in the autoclave, restores Lambrusco's most authentic and fresh identity.
Freshness andAuthenticity
The wines, bottled immediately after harvest, restored the most authentic identity of Lambrusco.
The Chiarli family perfected the winemaking process to obtain a wine that felt freshly fermented all year round, extending its shelf life and global appreciation.
The Uniqueness of theChiarli Method
The method requires great expertise. The grapes are pressed and briefly macerated cold on their skins.
The unfermented must is cooled in refrigerated tanks, preserving the natural sugars.
The second fermentation takes place in an autoclave using fresh, unfermented must, guaranteeing freshness, aromas and aromatic richness over time.
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The Stages of the Method
A process crafted in every detail to enhance the characteristics of Lambrusco
Pressing
The grapes are pressed and briefly macerated cold on their skins
This crucial step preserves the natural aromas of the grape and guarantees the full aromatic expression of Lambrusco.
Refrigeration
The must is cooled in tanks to preserve the natural sugars
Controlled refrigeration halts natural fermentation, keeping the sugars and fruit aromas intact.
Single Fermentation
Single fermentation in autoclave with fresh, unfermented must
Most Charmat method wines undergo an alcoholic fermentation followed by a secondary fermentation in autoclave. At Chiarli, the must undergoes a single fermentation, to better preserve the primary fruit aromas.
Bottling
Short ageing followed by bottling to preserve freshness
Swift bottling captures the freshness and aromas of the wine, keeping all its qualities intact.