Who makes it
Otello Ceci began making Lambrusco in his trattoria in the Bassa Parmense in 1938, serving it with traditional Parmigiano dishes. During the 1960s, his sons Bruno and Giovanni transformed their father's tavern into a dedicated winery. Cantine CECI S.P.A. grew from that family business.
Where it grows
The Bassa Parmense is the lowland between Via Emilia and the Po River north of Parma. The wine carries Emilia as its regional appellation, a geographic name used on the label, while Bassa Parmense identifies the winery's home within that larger area.
What they make
Otello Nero di Lambrusco, made from Lambrusco Maestri and listed as an Emilia red. Cold maceration comes before stainless steel fermentation, followed by a short Charmat refermentation in an autoclave. The sealed tank creates fine bubbles while preserving a fruity, fresh character.
In the glass, the wine is deep ruby red with violet shades and dense, persistent perlage. Wild strawberries and currants lead the bouquet, which finishes with exotic and slightly spicy notes. The palate is soft, with sweetness, acidity and tannic texture held in balance.