Discover More About Our Products
Description of Cantine Ceci Otello Nerodilambrusco 1813 Emilia
Cantine Ceci Otello Nerodilambrusco 1813 Emilia (Lambrusco and Lambrusco Maestri)
- View: bright red.
- Nose: The nose expresses cheerful notes of strawberry, blackberry and raspberry with hints of cyclamen, mint, liquorice, underbrush and cinnamon.
- Mouth: Intense, fruity and well-balanced.
VINEYARD: Cantine Ceci.
GRAPES: Lambrusco Maestri.
AGEING: It is aged in the skins for 5 to 7 days.
PREPARATION: Its grapes are selected by hand at optimum maturity. Grapes are subjected to a controlled temperature maceration in their skins for 5-7 days.
WINE PAIRING: Pairs well with cured meats such as Parma ham or salami.
RECOMMENDED SERVING TEMPERATURE: 12-14º C
How to serve
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