Details for Ceci Otello NerodiLambrusco
Review
Considered the masterpiece of the Ceci Cellars, the Otello NerodiLambrusco is the wine that has brought out the potential of a grape that has always been considered "b series". Powerful, profound, engaging, Lambrusco is born in 2003 after years of experimentation with the variety of the masters, the most traditional grape of the province of Parma. Harvested in early October, it is aged on the skins for 5 to 7 days.
Paradigm of the modern interpretation of Lambrusco, agile but at the same time complex, it is a pleasant sparkling red, of an intense purple color with lively violet reflections. The nose expresses perky notes of strawberry, blackberry and raspberry with hints of cyclamen, mint, licorice, undergrowth, cinnamon. An unusual complexity for a Lambrusco, which is confirmed in the enveloping softness of the sip, thick and creamy, fruity and persistent. Perfect for Parmesan cuisine in its highest expression, it offers unexpected combinations with many Italian and international dishes. If it goes very well with cured meats such as Parma ham or Felino salami, on the other hand it perfectly balances a boiled or stuffed egg pasta.Pasta with bolognese sauce / Tortellini al ragù / Pasta al forno / Coniglio con i peperoni
- ViewRosso porpora / Riflessi violacei
- Bouquet:Viola / Mirtillo / Liquirizia / Lampone / Sottobosco / Confettura di mora
- Mouth:Fruttato / Cremoso / Avvolgente / Sapido / Pieno
- Optimum serving temperature:Between 12ºC and 14ºC
