Otello 1813 Nerodilambrusco

Cantine Ceci -
Wine type: 
Wine aromas: 
Food matching: 
Sliced and Cured Meat
17,90 €8,50 €
323,70 €25,50 €
647,40 €51,00 €
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Product code: 
Complete name: 
Otello 1813 Nerodilambrusco
Grape variety: 
Alcohol %: 
11 % vol.
Bottle size: 
Serving temperature: 
10 °C
Wine aromas: 


Otello Nero di Lambrusco 1813, which owes its name to the founder of Cantine Ceci (in 1938), is a wine made from a single-variety vinification of a typical grapevine of the area of Emilia-Romagna, in the provinces of Parma, Reggio and Modena: Lambrusco Maestri.
The harvest occurs in the first half of October, and the same grape variety yield an impenetrable purplish red colored wine, with a fruity aroma and an important sugar content. This wine is fresh and balanced with a soft texture, the excellent tannins are accompanied by a feeling of pungency that gives a very good persistence.
The fermentation takes place with the Charmat method, in an autoclave, where the wine rests for about two months.
In this period Otello acquires a particular carbonation that distinguishes it from the idea of classical Lambrusco. In fact, having a bubble diameter less than average, in the mouth the wine is more elegant and creamy, these features, combined with pleasant acidity and significantly greater scents of blackberry, must and violet, brought it to be the first Lambrusco awarded with 5 Clusters AIS for seven consecutive times and with several other awards including: Oscar wine 2012, bachelor's great gold medal at Vinitaly, Wine Challenge Trophy in 2013, gold medal at the Challenge International du Vin, gold medal at Mundus wines .
The square base bottle Otello Nero di Lambrusco 1813, unique in the world for a sparkling red wine, is the result of a careful study, which has managed to combine a better conservation and persistence of its typical bubble to a classy dress worthy of our wine.
Othello, thanks to good acidity and freshness, fits perfectly with the typical meats, such as Parma ham and salami Felino, with Parmigiano-Reggiano, or with boiled meats and stuffed broth pasta, or with white meats.
A particular combination might be a jam tart.


Gambero Rosso rate: 
Bibenda score: 
Other awards: 
Vini d'Italia 2017 L'Espresso


Cantine Ceci

Cantine Ceci, founded by Otello, host of the lower countryside of Emilia-Romagna, can combine the history of wine to its future.
It all began in 1938 in his restaurant, where the best tripe of the province was served and where Otello mingled Lambrusco that used to produce purchasing grapes from local farmers. His sons Giovanni and Bruno were still children, but they were already understanding the charm that arouse in them the crushing of grapes in the season of enthralling harvest. The food was so abandoned to kick off the adventure of Cantine Ceci.

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    Buono si beve volontieri anche troppo
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    Dolce e frizzantino per aperitivi e serate di pizza
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