Lambrusco dell'Emilia IGT Otello Nero di Lambrusco 1813 Cantine Ceci

What kind of wine it is

Lambrusco dell’Emilia Otello Nero di Ceci is a sparkling red wine made from Lambrusco Maestri grapes grown in Emilia. Its profile focuses on the varietal’s immediacy and fragrance. The refermentation in autoclave and maturation in stainless steel preserve its lively acidity and aromas of small red fruits. The palate is light and dynamic, perfect for those looking for a quality everyday wine.

Where it comes from

Otello Nero originates in the province of Parma, in the heart of the historic Lambrusco area. The vineyards are set on clay and sandy soils between 120 and 200 meters above sea level. The continental climate, with Apennine influences, favors the balanced ripening of the grapes. Local tradition, active since Roman times, has made Lambrusco a symbol of Emilian winemaking with a strong territorial identity.

How it is made

The harvest of Lambrusco Maestri grapes begins in early October, when acidity and aromas achieve the right balance. This is followed by a cold maceration of 5-7 days in temperature-controlled tanks to extract aromas and color. The alcoholic fermentation takes place in stainless steel at controlled temperatures, then refermentation occurs in autoclave using the short Charmat method, with no use of barrels, to achieve fine bubbles and a clear fruity profile. Aging on the lees in steel adds roundness without losing freshness.

Tasting notes

In the glass, Otello Nero shows an intense deep purple-red color with ruby highlights and persistent fine bubbles. On the nose, notes of blackcurrant, strawberry, and raspberry stand out, with hints of violet and a delicate grassy touch. The palate is fresh and smooth. The lively acidity supports the juiciness of the red fruits, while a subtle residual sweetness softens the finish. Tannins are fine and elegant, enhancing the balance between intensity and drinkability.

Food pairings

The lively acidity and fruity character make Otello Nero perfect with Emilian cured meats such as Parma prosciutto and aged coppa. It pairs well with pasta courses in meat ragù, pumpkin tortelli, and oven-baked lasagna. The wine is also a great match with regional dishes like torta fritta served with cold cuts, or mixed boiled meats with mustards. A classic pairing is Parmigiano Reggiano with traditional balsamic vinegar.

When to serve it

Otello Nero is meant to be enjoyed young, within two or three years from the harvest, to highlight freshness and primary aromas. Its balanced structure and acidity allow it to remain intact up to five years with proper cellaring. The ideal serving temperature is between 10 and 12°C, so the fruity character and vibrant bubbles are enhanced without overshadowing the delicacy of its aromas.