Emilia Romagna

Nero di Lambrusco
Fresh and fragrant sparkling red wine, the Lambrusco Otello Nero di Ceci is characterized by a pleasant residual sugar, with fruity, fresh, pleasant, and expressive aromas and notes of ripe berries, cherries, and aromatic herbs. Considered the flagship product of Cantine Ceci, it is the wine that has revitalized the image of Lambrusco both in Italy and abroad.

Type of wine: Red wine from organic farming.
Denomination: Romagna DOC Sangiovese Predappio.
Location of the vineyards: San Cristoforo – Predappio, Forlì.
Altitude: 250-300 m above sea level.
Soil nature: Ocher clays and limestone marls.
Vineyard characteristics: Plantings from 2002, with 4,500 plants per hectare, trained to spurred cordon.
Variety: 100% Sangiovese.
Harvest time and method: Second decade of September, hand-picked, in 15kg crates.
Yield per hectare: 5,000 kg/hectare; 1.5 kg per plant.
Vinification techniques: The Sangiovese grapes from different clones are harvested together and fermented in blend. Spontaneous fermentation and maceration in steel tanks at controlled temperature. The contact of the wine with the skins lasts on average 18 days; followed by malolactic fermentation, no clarification and filtration.
Aging: 70% in steel and 30% in cement for 6 months and a minimum of 6 months in bottle.
Number of bottles produced: 32,000.
First vintage produced: 2013.

Type of wine: Red wine from organic farming.
Designation: Romagna DOC Sangiovese Predappio.
Location of the vineyards: Cru consisting of the Vigna Godenza, in the area of San Cristoforo – Predappio, Forlì.
Altitude: 300-340 m a.s.l.
Nature of the soils: Ochre-colored clays and calcareous marls, with the presence of sand.
Characteristics of the vineyards: Planted in 1999, with 4,500 plants per hectare, trained to spurred cordon, on ancient terraces.
Variety: 100% Sangiovese.
Harvest time and method: Third decade of September, hand-picked in 15kg crates.
Yield per hectare: 5,000 kg/hectare; 1.3 kg per plant.
Vinification techniques: Spontaneous fermentation and maceration in steel vats at controlled temperature. The contact of the wine with the skins lasts on average 28 days; followed by malolactic fermentation, no clarification and filtration.
Aging: 9 months in steel and at least 12 months in bottle.
Number of bottles produced: 13,000.

Grapes: Barbera, Bonarda
The Trebbiolo from La Stoppa is a fresh, fragrant, and full-bodied red wine. With the typical character of these hills, which usually produce rustic and warm wines, the Trebbiolo offers great drinkability and elegance, despite the peasant spirit that distinguishes it.

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