Description of Cantine Ceci Ceci Otello Nero di Lambrusco Emilia Romagna
Cantine Ceci Ceci Otello Nero di Lambrusco Emilia Romagna
- View: Extraordinary red violet.
- Nose: full and envelopes strawberries, raspberries specks and accented with touches of wood.
- Mouth: firm smooth and harmonious.
GRAPES: 100% Lambrusco.
AGEING: Aged in isobaric tanks with air conditioning where the second fermentation. The last operation which lasts approximately 3 months preceding the sterile filtration and bottled.
PREPARATION: The must is obtained with a soft pressing. Vinification is red or maceration of the skins with repeated pumping to extract all the typical dyes and perfumes substances contained in these grapes. After fermentation at controlled temperature, allowed to stand for a long time to clean the wine naturally impure substances.
WINE PAIRING: with extraordinary cured meats like culatello or prosciutto di Parma and Parmigiano-Reggiano.
RECOMMENDED SERVING TEMPERATURE: 6-8 ° 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