Cantine Ceci
Otello Nero di Lambrusco
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco Maestri |
| Aging | Charmat method. |
Description
Ceci Otello Nero di Lambrusco comes from the Ceci Winery, which has an incredible and romantic history behind it. It was founded by an innkeeper in the Parma plain. Otello, as it was called, was able to combine tradition with the history of wine that has come to us today. It was 1938, and in Otello's restaurant, you could taste the best tripe in the entire province, while the Lambruco was poured on site. Fascinated by the traditional methods, which included pressing the grapes without the aid of machinery, and attracted by the exciting harvest season, Otello continued his small Lambruco production until, when that business closed, he began the adventure of the Ceci Winery. Produced from grapes grown in the province of Parma, Ceci Otello Nero di Lambrusco embodies the flavor of a tradition that evolves through a love of wine, grapes, and those romantic, poetic vats that inspired the tradition, passed down to Otello's grandchildren, who laid the foundations, making it even more solid. This Lambrusco is slightly sparkling and very fragrant, yet acidic, with a sharp impact that delights the palate. Ceci Otello Nero di Lambrusco embodies the Parma lands and the tradition of the early 20th century. Both aesthetically and organoleptically, its aroma is unmistakable, as are its packaging and the unique bottles distributed on the market, famous throughout the world.
Awards
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5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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3One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1938
- Oenologist: Alessandro Ceci
- Bottles produced: 2.500.000
They closed their restaurant and launched Cantine Ceci, and set out on their adventure in the world of wine, the beginning of a tradition that would evolve over the years as the Ceci brothers discovered their love for grape growing, for wine, and for those poetic bubbling casks that inspired and shaped their goals and aspirations.
Today, Otello's grandchildren run the family business: Alessandro, Maria Teresa, Maria Paola, Elisa, and Chiara. They represent the new spirit of the winery as they continue to build on their family's past achievements, creating an even richer winemaking tradition for the generations that follow.
Their goal is that of allowing the appellation to express everything that this land has to give. They aim for top quality with the products that they put out into the market. They constantly reach for innovation in their products, whether in the flavour profile or in the packaging. They sell their sparkling wines and their flagship Otello NeroDiLambrusco in a square-shaped bottle, an entirely new and unique way to present the wines.
The rapid expansion of the winery began in the 1990s with the launch of its Lambrusco Terre Verdiane, a wine that created renewed interest in the grape variety. All of this and the deep local roots of the Ceci family keep Cantine Ceci closely connected to the appellation. This relationship allows the Ceci family members not to be afraid when it comes to expanding their business. They work together every day knowing that they believe in their values and that not one of them would live or work anywhere else. Read more
| Name | Ceci Otello Nero di Lambrusco |
|---|---|
| Type | Red bubbly |
| Denomination | Emilia IGT |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Lambrusco Maestri |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cantine Ceci |
| Soil composition | Clay-calcareous of medium texture. |
| Harvest | End of September. |
| Wine making | In red with maceration of the must on the marc for up to 7 days, alcoholic fermentation takes place in temperature-controlled steel tanks. |
| Aging | Charmat method. |
| Total acidity | 6.7 gr/L |
| Residual sugar | 28.0 gr/L |
| Allergens | Contains sulphites |