Elaboration of Cantine Ceci Nedrodilamabrusco Emilia
Cantine Ceci Nedrodilamabrusco Emilia
- View: This sparkling red wine has deep garnet shades with hints of ruby glimmer.
- Nose: Wild berries make up the dominant scent profile of this wine. Hints of violet add a slight floral scent to the wine.
- Mouth: This wine is extremely smooth and fresh. The smells of berries carry on into the flavour of the wine, making it taste of blackberries, strawberries, and raspberries.
VINEYARD: Otello Ceci founded the Cantine Ceci winery near Emila, Parma, Italy. The winery was first run by Ceci's family in the late 1930s. However, it was not until the 1990s that the winery began to expand rapidly. No matter how much the vineyard has grown, the family still uses traditional methods to make their beverages.
AGEING: This wine goes through temperature-controlled maceration for 5-7 days before the wine is bottled. As a sparkling wine, it is best for customers not to age this wine for a considerable amount of time.
PREPARATION: The Lambrusco grapes used in this wine are picked in October. With the skins still on, they are put through maceration for 5-7 days. Leaving the skins on provides the wine with its red colour.
PAIRING: This wine tastes best with cream-based pasta sauces, salmon, and cheese plates.
RECOMMENDED SERVING TEMPERATURE: 8-10°C
It was in 1938 when Otello Ceci, a well-known innkeeper in the foggy lower part of Parma, managed that in his small trattoria a guest went “crazy” for the very dark lambrusco served in the bowls. Year after year, that marvelous ritual of wine-pressing in October became his “job” and that of his children, so much that the almost 400 best wine-growers in the area competed in selling him their best harvest. The great research for innovation places the Cantina Ceci at the top levels of quality and packaging in the splendid panorama of the Italian wine-making industry.More about the Winery