Cantine Ceci
Otello Rosè Spumante Extra Dry
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | Pinot Nero |
| Aging | Rest until December-January for natural clarification; secondary fermentation in isobaric tanks for about 2 months (Martinotti/Charmat method). |
Description
What kind of wine it is
Otello Rosé Spumante Extra Dry by Ceci highlights the elegance of Pinot Nero in a highly enjoyable Extra Dry version. In the glass, it displays a delicate cherry pink colour, enlivened by a fine and persistent perlage. The aromatic profile is intense, with notes of strawberry, raspberry and cherry enriched by floral hints of rose and cyclamen, as well as a subtle touch of pear. On the palate, it opens fresh and lively, supported by a balanced structure that maintains excellent correspondence with the olfactory sensations, finishing with a long and harmonious aftertaste.
Where it comes from
The grapes ripen on the Parma hills, an area of Emilia-Romagna that gives the sparkling wine freshness and a well-measured structure. The hilly soils favour the growth of bunches ideal for fragrant and dynamic sparkling bases. Production is entrusted to Ceci, a historic winery founded in 1938, which fully enhances the wine identity of the Emilia region, offering a faithful and authentic expression of its place of origin.
How it is produced
The gentle pressing of the grapes involves delicate contact with the skins to extract the characteristic rosé hue. After fermentation at a controlled temperature, the wine rests until winter to decant naturally. The subsequent prise de mousse takes place in isobaric tanks for about two months, following the Martinotti-Charmat method to enhance the primary fruit aromas and its natural fragrance. The process concludes with rigorous filtration to ensure maximum clarity and finesse.
History and Curiosities
Founded in 1938 by Otello, a renowned innkeeper from the lower Parma area, Cantine Ceci combines the great tradition of Emilia-Romagna with a modern vision. The refined Otello Rosé Spumante Extra Dry, made from Pinot Noir grapes from the hills of Parma, embodies the prestige of a region also celebrated by the FIS guide. Under the guidance of oenologist Alessandro Ceci, careful winemaking utilises the Martinotti-Charmat method for the secondary fermentation, ensuring exceptional freshness and liveliness that enhances every sip with an intense and balanced flavour.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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 Otello Rosè Spumante Extra Dry |
|---|---|
| Type | Rosé charmat method sparkling wine extra dry |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | Pinot Nero |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cantine Ceci |
| Story | History and Curiosities Founded in 1938 by Otello, a renowned innkeeper from the lower Parma area, Cantine Ceci combines the great tradition of Emilia-Romagna with a modern vision. The refined Otello Rosé Spumante Extra Dry, made from Pinot Noir grapes from the hills of Parma, embodies the prestige of a region also celebrated by the FIS guide. Under the guidance of oenologist Alessandro Ceci, careful winemaking utilises the Martinotti-Charmat method for the secondary fermentation, ensuring exceptional freshness and liveliness that enhances every sip with an intense and balanced flavour. |
| Origin | Parma hills |
| Soil composition | Hilly |
| Yield per hectare | 8.500-9.000 kg/ha |
| Harvest | 15-30 September |
| Fermentation | Secondary fermentation (prise de mousse) for about 2 months |
| Production technique | Soft pressing of the grapes; fermentation at controlled temperature; resting for natural clarification; secondary fermentation in isobaric tanks using the Martinotti/Charmat method; sterile filtration and bottling |
| Wine making | Gentle pressing of the grapes (Lambrusco and Pinot Noir) to obtain a slightly rosé must; very light contact of the skins with the must; fermentation at a controlled temperature; resting until December-January for natural clarification; secondary fermentation in temperature-controlled isobaric tanks using the Martinotti/Charmat method for about 2 months; sterile filtration and bottling. |
| Aging | Rest until December-January for natural clarification; secondary fermentation in isobaric tanks for about 2 months (Martinotti/Charmat method). |
| Year production | 2500000 bottles |
| Allergens | Contains sulphites |