Cantine Ceci
Otello FTF Nero di Lambrusco
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco di Sorbara |
| Aging | Martinotti Method (Charmat). |
- Origin and grape: Emilia IGT, 100% Lambrusco di Sorbara, non-vintage wine
- Production technique: Martinotti (Charmat) re-fermentation to achieve a rich and lively mousse
- Aromas and flavour: Notes of cherry, blackberry, strawberry and violet, with a spicy and mineral finish
- Character and structure: Semi-dry, 11% vol; balance between freshness, savouriness and tannins
- Temperature and pairings: Serve at 8-10 °C with cured meats, flavourful first courses, grilled meats and cheeses
Description
What kind of wine it is
Otello FTF Nero di Lambrusco from Cantine Ceci is a sparkling red wine that expresses the authentic character of Emilia. Made from Lambrusco di Sorbara grapes, it stands out for its intense semi-dry style. The lively effervescence supports the drink, combined with a good tannic structure. On the nose and palate, fragrant cherry notes and wild berries blend together, enriched by elegant hints of violet. The sip finishes with a spicy and mineral aftertaste, offering a fresh and well-structured experience.
Where it comes from
This wine originates in Emilia, with strong roots in the lower Parma area. The winemaking journey began in 1938, when the innkeeper Otello Ceci started his own local production. Today, Cantine Ceci continues to enhance the specific qualities of the region. The area's pedoclimatic influence enhances the qualities of Lambrusco di Sorbara, resulting in a clear and satisfying fruit. The geographical identity is reflected in a refreshing sensation of freshness and a pleasant savoury note, outlining a straightforward profile.
How it is produced
Production begins at the end of September with careful red vinification. Fermentation takes place in stainless steel tanks at a controlled temperature, using selected yeasts to preserve the purity of the aromas. The sparkling process is carried out using the Martinotti Method, also known as Charmat, with refermentation in autoclave. This careful process gives the wine a rich and persistent mousse. The balance between freshness and savouriness is enhanced, delivering a harmonious and satisfying tasting progression.
History and Curiosities
Born in 1938 from the intuition of the Parma innkeeper Otello, this Emilia IGT represents a magnificent fusion of historical excellence and modern vision. Under the guidance of oenologist Alessandro Ceci, the sustainable project “For the Future” continues the family’s winemaking vocation. The unmistakable square bottle contains a fine sparkling wine produced using the Martinotti method, which has managed to win over critics, earning the prestigious Cinque Grappoli Bibenda and 91 points from James Suckling. An authentic symbol that celebrates the heart of Emilia-Romagna.
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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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:
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 FTF Nero di Lambrusco |
|---|---|
| Type | Red charmat method sparkling wine |
| Denomination | Emilia IGT |
| Size | 0,75 l |
| Alcohol content | 11.0% 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 intuition of the Parma innkeeper Otello, this Emilia IGT represents a magnificent fusion of historical excellence and modern vision. Under the guidance of oenologist Alessandro Ceci, the sustainable project "For the Future" continues the family’s winemaking vocation. The unmistakable square bottle contains a fine sparkling wine produced using the Martinotti method, which has managed to win over critics, earning the prestigious Cinque Grappoli Bibenda and 91 points from James Suckling. An authentic symbol that celebrates the heart of Emilia-Romagna. |
| Origin | Emilia-Romagna (bassa parmense, provincia di Parma) |
| Harvest | Late September |
| Production technique | Metodo Martinotti (Charmat) |
| Wine making | For the red, alcoholic fermentation takes place in temperature-controlled steel tanks with selected yeasts; Martinotti (Charmat) method. |
| Aging | Martinotti Method (Charmat). |
| Total acidity | 6.7 gr/L |
| Residual sugar | 28.0 gr/L |
| Year production | 2500000 bottles |
| Allergens | Contains sulphites |