Otello NeroDiLambrusco Rosso75cl
Otello NeroDiLambrusco Rosso
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In 1938, Otello Ceci had a famous trattoria in the Parma province where, in addition to amazing food, he would also offer his guests Lambrusco that he would make himself using locally sourced grapes. The love of winemaking and the success it created led the family to close their tavern and fully immerse themselves in the world of winemaking for good. So, Cantine Ceci is the product of a tavern keeper with a passion for wine. Still owned and run by the Ceci family, this brand has a beautiful portfolio full of delicious wines.
The flagship wine of Cantine Ceci is the Otello NerodiLambrusco Rosso. Made with 100% Lambrusco grapes, this wine is a startling reddish-purple in the bottle. From these dark depths comes a flavour to match, full of the mouth-watering taste of wild berries followed by a smooth, intense finish. The semi-sparkling nature of this wine means that the bubbles will brighten up the mouthfeel while not overwhelming the palate with their sparkle.
Try Otello NerodiLambrusco Rosso alongside any Italian fare or cured meat. While it marries beautifully with pasta, it will also be great with dishes from all over the world. When served slightly chilled, as recommended, this wine will be extra refreshing when enjoyed in the summer months. The unique square bottle makes this wine as beautiful to the eyes as it is to the tongue.
Description of Otello NeroDiLambrusco Rosso
Otello NeroDiLambrusco Rosso (Lambrusco and Lambrusco Maestri)
- View: bright red ruby with violet hues. compact and persistent foam.
- Nose: Aromas of berries black berries with a floral touch.
- Mouth: fresh, round and round, the presence of tannins well balanced.
VINES: founded in 1938, the winery produces Ceci Otello NeroDiLambrusco Rosso with grape vineyards Lambrusco properties extending along the crest of the Apennines Hills Parma. Currently the company is capable of producing about 1 million bottles a year.
GRAPES: 100% Lambrusco Maestri.
AGEING: Wine is not suitable for aging.
PREPARATION: The winemaker Alessandro Ceci carefully design every aspect of this sparkling wine according to the Martinotti method (also known as Charmat). Grapes are harvested in early October, and forwarded immediately to the winery for stem and then gently pressed. Next, the must was left macerating for about 7 days in the skins, at a low temperature. After the first fermentation, a second fermentation is initiated in an autoclave and then being bottled. The Otello NeroDiLambrusco Rosso has been awarded the Gold Medal at the International Wine Competition Vinitaly 2015, and was the first Lambrusco granted by the Italian Sommelier. It should be served in the glass with half open.
PAIRING: Excellent with cured meats, fits perfectly with meat dishes and pasta.
RECOMMENDED SERVING TEMPERATURE: 8-10 ° 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