Cantine Ceci
Bruno Lambrusco Brut
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco di Sorbara |
| Aging | Charmat/Martinotti method (second fermentation in stainless steel tanks at controlled temperature) |
- Type and grape variety: Brut red sparkling wine made exclusively from Lambrusco di Sorbara
- Method and origin: Charmat method re-fermentation in autoclave; Emilia IGT, Torrile (Parma)
- Aromatic profile: Hints of morello cherry, cherry, plum and wild berries with herbal and balsamic notes
- Taste and finish: Delicate tannins, pronounced freshness and savouriness; persistent and intriguing finish
- Pairings and awards: Ideal with cured meats, cheeses and shellfish. 5 Grappoli Bibenda, 91/100 JS
Description
What kind of wine it is
Bruno Lambrusco Brut by Ceci is a sparkling red wine that elegantly expresses the character of Lambrusco di Sorbara grapes. Produced in the Emilia denomination area, it displays a lively ruby red colour, enhanced by a fine and persistent perlage. On the nose, it reveals an intense aromatic profile, with prominent notes of morello cherry, cherry, plum and wild berries, enriched by herbal nuances, spicy touches and a delicate balsamic hint. On the palate, the tannic structure is well-defined yet harmonious, supported by a pleasant freshness and a pronounced savouriness. The balance of flavours leads to a persistent and captivating finish.
Where it comes from
This sparkling wine originates in Torrile, in the heart of the Bassa Parmense. The Ceci vineyards grow on clay-limestone soils with a sandy component, an ideal combination that gives the wine its typical savouriness and balanced body. The winery's history began in 1938 with Otello Ceci and continues today with passion, maintaining an unbreakable bond with its land. The Emilia denomination highlights the identity of a product deeply connected to its origins, able to authentically convey the Parma terroir.
How it is produced
The Lambrusco di Sorbara grapes are harvested at the beginning of September to be vinified as a red wine. The sparkling process follows the Charmat Method, which involves refermentation in stainless steel autoclaves at a controlled temperature. This technical choice is essential to preserve the aromatic freshness of the grape variety and encourage the formation of fine bubbles. The result is a highly versatile Brut, which has received significant recognition from specialised critics, such as the 5 Grappoli from Bibenda and a score of 91 points from James Suckling.
History and Curiosities
Born in 1938 from the passion of the innkeeper Otello Ceci, this fine Lambrusco Brut embodies the most authentic soul of the Bassa Parmense. In the cellars of Torrile, the oenologist Alessandro Ceci leads a production of excellence, awarded with the 5 Grappoli Bibenda and 91 points from James Suckling. The prise de mousse through the Charmat method enhances the identity of this Emilia IGT label, combining proud Emilian tradition with an elegance of international appeal.
Awards
-
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
91/100
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.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °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 Bruno Lambrusco Brut |
|---|---|
| Type | Red charmat method sparkling wine brut |
| Denomination | Emilia IGT |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Lambrusco di Sorbara |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cantine Ceci |
| Story | History and Curiosities Born in 1938 from the passion of the innkeeper Otello Ceci, this fine Lambrusco Brut embodies the most authentic soul of the Bassa Parmense. In the cellars of Torrile, the oenologist Alessandro Ceci leads a production of excellence, awarded with the 5 Grappoli Bibenda and 91 points from James Suckling. The prise de mousse through the Charmat method enhances the identity of this Emilia IGT label, combining proud Emilian tradition with an elegance of international appeal. |
| Origin | Torrile (Parma), Emilia-Romagna, Italy |
| Soil composition | Clayey-calcareous and moderately sandy |
| Harvest | Early September |
| Production technique | Charmat/Martinotti method (second fermentation in autoclave) |
| Wine making | Vinificazione in rosso con presa di spuma in autoclavi d’acciaio a temperatura controllata (metodo Charmat/Martinotti). |
| Aging | Charmat/Martinotti method (second fermentation in stainless steel tanks at controlled temperature) |
| Total acidity | 6.5 gr/L |
| Residual sugar | 11.0 gr/L |
| Allergens | Contains sulphites |