Emilia-Romagna

In the middle of October, a week after the classical starting date of the Lambrusco harvest, there starts the collecting of the grapes produced in the hills of Parma. The juice is obtained through a soft pressing procedure. The winemaking is red, that is the maceration of the skins with repeated pressings enables the extraction of all the colorants and scents contained within these grapes. After fermentation at a controlled temperature, the wine is allowed to rest for a long time so that it naturally cleans itself of all impure substances, after which it is placed in temperature controlled isobaric tanks where a secondary fermentation takes place. This last operation which lasts about 3 months precedes the sterile filtration and bottling. Excellent as an aperitif, served with ice, it is a great companion during the long, cheerful and carefree summer evenings.

From the gentle pressing of the grapes, the must is obtained from which it is separated after about an hour the marc. Fermentation is temperature controlled, the base wine then rests until December to January so that naturally cleanse the impure.Seguono substances aging in French oak barrels and the second fermentation that takes place thanks to the natural sugars present in the must. Excellent with parmesan cheese, salami Parmesan tradition, ideal as an aperitif.

An elegant sparkling wine and a bottle that looks like it should have perfume in it. A small, gorgeous label with just one precious word written on it: The word the old folks used to use around here to call the children. This sparkling wine is the child of our grandfather Otello and it is dedicated to his náni, his children Bruno and Giovanni. They were the ones who made Cantine Ceci into what it is today.

An elegant sparkling wine and a bottle that looks like it should have perfume in it. A small, gorgeous label with just one precious word written on it: The word the old folks used to use around here to call the children. This sparkling wine is the child of our grandfather Otello and it is dedicated to his náni, his children Bruno and Giovanni. They were the ones who made Cantine Ceci into what it is today.

Pignoletto. Bright straw yellow. Delicate, fruity bouquet with almond scents. Harmonious taste, frank, slightly aromatic with typical aftertaste.

On the occasion of our Eightieth birthday, going through our memories, we found the wine cellar log where Bruno Ceci noted down the winemaking and fermentation processes in order to create the Lambrusco that he produced in the Sixties. Hence the idea of re-proposing it now, with a new look but with the same essence.