NV Moden Blanc Pignoletto Modena Brut, Cleto Chiarli

• Style: Crisp, refreshing sparkling
• Taste: White-flower perfume, citrus-mineral snap, focused energy
• Food: Shellfish, cured meats, soft cheese, salads
• Occasion: Aperitif, weeknight, Sunday lunch, celebration
• Serve: Chilled now; holds 1–2 years

In the Glass — Tasting Notes

Pale straw pour with white-flower aromatics and a sharp citrus-mineral snap. The Pignoletto grape delivers vigorous, focused energy on the palate. A touch of residual sugar softens without sweetness; acidity cuts clean and bright, speaking to the loose alluvial soils — silt and sand over clay — beneath the family's Pignoletto vines at Tenuta Cialdini, at the foot of the Castelvetro hills.

The Winery — Cleto Chiarli

The Chiarli family has made wine in Emilia-Romagna since 1860, when founder Cleto began crafting Lambrusco at his Modena restaurant, the Osteria dell'Artigliere. Today, his great-grandsons Mauro and Anselmo run the company from a winery built in his honour, farming over 100 hectares across the undulating southern reaches of the Pianura Padana. For this Pignoletto, harvest is split between hand and machine work. The must undergoes clarification and cold stabilisation, then ferments cool in stainless steel using the Charmat method—preserving freshness and aromatics without oxidative weight. At 12% alcohol, it drinks beautifully now, though cellaring one or two years is possible.

At Your Table — Food Pairing & Serving

This sparkling wine takes the guesswork out of the aperitif hour, working as easily before dinner as alongside the meal. Pair with shellfish, cured meats, soft cheeses, or simple salads. Its pitch-perfect balance—enough residual sugar to round the palate, acidity sharp enough to cut through—makes it the wine to reach for when you want brightness without ceremony. From Emilia-Romagna, it reminds you why this region matters beyond its famous reds. Vegetarian and vegan friendly. Explore more of what we've selected from Italy, and you'll find a producer whose grip on fresh, food-friendly whites grows deeper with every vintage.