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 | Martinotti method, with ageing on fine lees before bottling. |
Description
What kind of wine it is
Otello Nero di Lambrusco is a sparkling red wine produced in Emilia, made from Lambrusco Maestri grapes. In the glass, it displays an intense ruby colour with violet highlights, enriched by a rich and persistent froth and a fine perlage. The bouquet reveals clear aromas of blackberry, cherry and strawberry, accompanied by floral notes of violet and subtle spicy and mineral hints. On the palate, it is fresh and harmonious, thanks to a perfect balance between lively acidity, soft tannins and a pleasant roundness that makes it extremely easy to drink.
Where it comes from
The grapes are grown in the Bassa Parmense, an area of Emilia-Romagna historically dedicated to viticulture. The continental climate ensures essential temperature variations to preserve the aromatic expressiveness of the grapes. The vineyards grow on clay-limestone soils of medium texture, which give the sip a clear savoury imprint and a well-defined flavour profile. Produced by Ceci, this label faithfully interprets the gastronomic culture of the region, offering a refreshing character that ideally enhances traditional cured meats and the rich typical local dishes.
How it is produced
The harvest takes place between the end of September and the beginning of October. The red vinification involves a few days of maceration on the skins and fermentation in temperature-controlled steel tanks. The sparkling process is carried out according to the Martinotti Method, with refermentation in autoclave. Ageing on the fine lees enriches the organoleptic profile and ensures a fine and persistent perlage, cleanly enhancing the natural liveliness and fruity aromas of Lambrusco.
History and Curiosities
Born in 1938 in the Lower Parma area from the passion of the innkeeper Otello for the grape harvest, the exclusive Otello Nero di Lambrusco represents the excellence of the Ceci Cellars. This sparkling red wine combines a deep family heritage with a distinctive aesthetic, enclosed in the innovative square bottle renowned worldwide. Multi-award-winning by critics with the 5 Grappoli Bibenda and 90 points from James Suckling, it offers a unique tasting experience that enhances the rich Emilian territory through a fine and persistent perlage.
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 |
| Story | History and CuriositiesBorn in 1938 in the Lower Parma area from the passion of the innkeeper Otello for the grape harvest, the exclusive Otello Nero di Lambrusco represents the excellence of the Ceci Cellars. This sparkling red wine combines a deep family heritage with a distinctive aesthetic, enclosed in the innovative square bottle renowned worldwide. Multi-award-winning by critics with the 5 Grappoli Bibenda and 90 points from James Suckling, it offers a unique tasting experience that enhances the rich Emilian territory through a fine and persistent perlage. |
| Origin | Bassa Parmense, nei dintorni di Parma, Emilia-Romagna, Italia |
| Climate | Continental climate |
| Soil composition | Medium-textured clay-calcareous |
| Harvest | Between the end of September and the beginning of October |
| Production technique | Red winemaking with maceration on the skins for 5-7 days, fermentation in stainless steel at a controlled temperature and secondary fermentation using the Martinotti Method, resting on the fine lees before bottling. |
| Wine making | Red vinification with maceration on the skins for 5-7 days; fermentation in stainless steel at controlled temperature; prise de mousse and refermentation according to the Martinotti Method, with a period on fine lees before bottling. |
| Aging | Martinotti method, with ageing on fine lees before bottling. |
| Total acidity | 6.7 gr/L |
| Residual sugar | 28.0 gr/L |
| Allergens | Contains sulphites |