Chiarli is the most ancient producer of typical wines from Emilia-Romagna. The Company was founded in 1860. ‘Cleto Chiarli Tenute Agricole’ produces quality wines obtained from a selection of the best grapes, which... Read More
Tasting Notes: In 2016 Cleto Chiarli started a collaboration with local farmers in the Castelvetro area that have long embraced organic viticulture practices.This Lambrusco Grasprossa di Castelvetro is fresh and bright with expressive... Read More
Tasting Notes: This classic, deeply-colored Lambrusco has mix of tangy cranberry and ripe blackberry dominate the palate, along with dark, potting soil-like earth and a dry finish. Medium-bodied and ripe with subtle effervesence... Read More
Tasting Notes: Lambrusco di Sorbara is a lighter, brighter, rendition of the traditional Lambrusco typically known. Notes of fresh rose petal and tart cherry followed by a lively finish. Estate History: Founded in 1860, the Cleto... Read More
Tasting Notes: The genuine Americano aperitif, Cocchi Americano, has been in production since 1891. It is based on an all-natural recipe containing white wine, sugar, alcohol-infused herbs and spices, especially Artemisia flowers,... Read More
Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe. The name “Americano” is both due to the alcohol made bitter (“amaricato”)... Read More
Tasting Notes: Vermouth Amaro Cocchi has been created according to the original recipe by Giulio Cocchi where Artemisia was enriched with rhubarb, quassia wood, chiretta and a double infusion of cinchona. The addition of Barolo... Read More
Tasting Notes: The Col d’Orcia Brunello di Montalcino has a ruby red color with violet hues. The bouquet is complex and elegant with notes of red berries, and a touch of spice from the oak. The shows an excellent and easy-going... Read More
Taasting Notes: The Col di Luna Prosecco Flora is a bone-dry Brut Nature (meaning no dosage) Prosecco that shows flavors of honeysuckle, stone fruit, green apple and mountain flowers. The delicate, fine bubbles make this sparkling... Read More
Tasting Notes: “il Forestiero” or “the Stranger” (a reference to the grape emerging from a more famous nearby wine appellation) is 100% Sagrantino from a single row of old vines. Spontaneous fermentation... Read More
Estate History: The Mattioli family has been cultivating the rugged hillsides of southern most Umbria in the tiny hamlet the Roman's once called Collecapretta (hill of the goats) since the 1100's. Located just outside... Read More
Tasting Notes: Red wine made from 100% Ciliegiolo from vineyards ranging from 15 to 50 years old. The must ferments for 10 days on the skins with indigenous yeasts in open conical trunk vats without temperature control; then it... Read More
Tasting Notes: The Scarparo, or the Cobbler/Shoemaker of Terzo la Pieve owned this small vineyard of Malvasia Bianca for almost ten years in complete abandonment. The Mattioli family have recovered the vines, cutting the brambles... Read More
Tasting Notes: Made with 80% Sangiovese, 10% Ciliegiolo and 10% Cabernet Sauvignon, the Montecucco Riserva has subdued aromas suggesting espresso and toast. The palate is rather lean in terms of fruit richness, offering red currant,... Read More
