Lambrusco
Cantine Ceci Otello Nerodilambrusco Edizione 1813
75cl
Cantine Ceci Otello Nerodilambrusco Edizione 1813
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Ceci Otello Nero di Lambrusco is an intense, fruity and well-balanced Lambrusco. Try pairing it with cured meats such as Parma ham or salami for a delicious combo!
Technical sheet
| Type Of Wine: | red wine |
|---|---|
| Appellation: | Lambrusco (Emilia-Romagna, Italy) |
| Cellar: | Cantine Ceci |
| Volume: | 75cl |
| Grapes: | Lambrusco, Lambrusco Maestri |
| Allergens: | Contains Sulfites |
| Alcohol Vol.: | 11% |
Description
Cantine Ceci Otello Nerodilambrusco Edizione 1813 (Lambrusco and Lambrusco Maestri)
TASTING NOTES:
- 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
ALCOHOL: 11%
How to serve
Consumption temp.
8-10ºC
The Winery
Cantine Ceci
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.
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