Chiarli Lambrusco "Enrico Cialdini" NV

Emilia Romagna is the home to not just one great food item like many regions of Italy, but four major delicacies and one major geographic influence.  The four great things to eat: 1. prosciutto di parma 2. parmigiano reggiano 3. aceto balsamico and of course, 4. lambrusco.  The Po Valley is the giving, fertile land that helps create these delicious products. 

So why should you consider such a throw back drink? Because Riunite ruined a generation of Americans who are missing out on some of the best red, frizzante, dry and slightly fruity wine going. There's white wine or red wine, and even rose wine for grilling, but often we defer to beer. Why not lambrusco? It's bubbly, refreshing and dry. Cin, cin!

Chiarli Lambrusco  $18 a bottle

meet the proprietors

Anselmo + Mauro Chiarli
The Chiarli Brothers are the third generation heading up Chiarli Lambrusco.  Founded in 1860 by Cleto Chiarli, the winery sits on 414 hectars.  131 are vineyards to lambrusco, while the others are grown as forage to breed the cattle used for the production of the Parmigiano Reggiano made in the cheese farm belonging to the Chiarli Estate and various fruit trees.

Chiarli is the oldest producer of Lambrusco. Over 145 years have passed since its foundation and the Chiarli name is, more than ever, a benchmark for traditional quality Lambrusco. Lambrusco, known even in Roman times, is a wine of ancient origins, which thanks to its natural fizziness, is more suitable than ever before to the requisites of modern eating habits.