# Otello Ceci NerodiLambrusco – 1813 Edition (NV)

- **Producer:** Cantine Ceci S.P.A.
- **Colour:** red
- **Type:** sparkling
- **Grapes:** Lambrusco
- **Region:** Emilia-Romagna, Italy
- **Style:** Classic
- **Alcohol:** 11.0%
- **Average price:** €8
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** cherry, blackberry, strawberry, violet

## About this wine

Otello Ceci NerodiLambrusco is a modern masterpiece from Cantine Ceci, named after its founder, Otello Ceci. Established in 1938, the winery began when Otello made Lambrusco for his trattoria in Parma. Today, his grandchildren continue the family legacy, focusing on quality and innovation while maintaining a deep connection to their local Emilia land in Italy. This wine is celebrated as a symbol of the revolution that has elevated Lambrusco's global perception. Cantine Ceci is known for its forward-thinking approach, drawing inspiration from fashion, design, and art, which is reflected in the wine's distinctive, innovative square-shaped bottle, a signature of the brand.

## Interesting facts

- Named after founder Otello Ceci, who started making wine for his trattoria in 1938.
- Considered a symbol of the revolution that elevated Lambrusco's global perception.
- Famous for its unique, innovative square-shaped bottle, a signature of the brand.
- The grapes are grown in clayey-calcareous soil, contributing to its character.

## Food pairing

This medium-dry, semi-sparkling red Lambrusco, with its pronounced fruit, refreshing acidity, and good tannic texture, is incredibly versatile. Its effervescence and acidity cut through the richness of traditional Italian cured meats and fatty grilled dishes, while its fruity notes complement savory pasta and risotto. The slight sweetness balances spicy elements and enhances the flavors of medium-aged cheeses.

## Wine making process

The Otello Ceci NerodiLambrusco is crafted using the Charmat (Martinotti) method, a process designed to preserve the wine's fresh, fruity characteristics. The vinification begins with a red vinification process, involving maceration of the must on the skins for up to seven days. This skin contact extracts color and tannins. Following maceration, alcoholic fermentation takes place in temperature-controlled steel tanks. The secondary fermentation, which creates the wine's lively mousse, also occurs in steel tanks, characteristic of the Charmat method.