Elaboration of Ceci Otello Bruno Lambrusco Brut
Ceci Otello Bruno Lambrusco Brut (Lambrusco)
- View: Straw yellow with greenish hues and light bubbles
- Nose: soft aroma with light mineral and subtle notes of wild flowers, citrus, lemon peel, apricot, pear, apple, nuts, honey, vanilla, rosemary and thyme.
- Mouth: Soft, fresh, complex and well balanced taste, with a creamy texture and a slight depth on the palate.
APPELLATION: Lambrusco (Emilia-Romagna, Italy).
VINEYARD: Cantine Ceci.
AGEING: Madura on the lees for 12 months in stainless steel tanks.
PREPARATION: The grapes are harvested by hand, before being destemmed, followed by cold maceration of the skins for 12 hours, then make gentle pressing. Passes through a double fermentation in stainless steel tanks at a controlled temperature of 15 ° C, still in contact with the yeast.
PAIRING: Appetizers, seafood, risottos, stews, cheeses, vegetarian and spicy dishes.
RECOMMENDED TEMPERATURE SERVICE: 10.08 ° 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