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.
Thanks to good acidity and freshness, Otello Lambrusco 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.
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.