Lambrusco Otello di Ceci is harvested in early October in the Parma hills. The must is obtained with a soft pressing. The vinification is in red or the maceration of the skins with repeated pumping over which allows extracting all the colouring substances and the typical aromas contained in these grapes. After fermentation at a controlled temperature, it is left to rest for a long time so that the wine naturally cleans itself of impure substances, then it is placed in temperature-controlled isobaric tanks where the second fermentation takes place. This last operation, which lasts about 3 months, precedes sterile filtration and bottling. Lambrusco Otello Gold Label can be considered the masterpiece wine of Cantine Ceci.

LAMBRUSCO OTELLO CECI: TASTING

Lambrusco Ceci Otello Gold Label has a dark ruby red colour with violet reflections. On the nose, it is intense and elegant with aromas of berries, blackberry, raspberry, strawberry and fresh flowers. In the mouth, it is fresh, sweet, slightly tannic, well-balanced with a pleasant persistence in the finish