The starting material is Malvasia di Candia, which the sun, the weather and the rich Emilian soil make particularly rich and aromatic. All that is left to the Ceci cellar managers is to enhance it with an impeccable vinification technique. The result is a modern wine, intriguing and capable of giving great satisfaction on any occasion. White vinification and alcoholic fermentation at a controlled temperature, with a part of fresh must added during refermentation. The sparkling process is then carried out in autoclave, using the Martinotti method. Straw yellow colour with an elegant and rich perlage, the nose reveals a rich floral note, reminiscent of wild flowers, but also fruity. It is easy to distinguish tropical fruit, white peach as well as hints of citrus. In the mouth, it plays on an interesting balance between softness and savouriness, with mineral and citrus notes. The finish, long and pleasant, recalls bitter almonds and prolongs the pleasure of each sip for several minutes. Excellent with mildly flavoured and moderately mature cheeses, it also goes well with white meat curries.
If you search the Ceci company website on the Internet, you may be surprised to discover that the company's domain, its address, does not refer to the company. But to the product that more than any other represents it: lambrusco.it! After all, this is not too surprising. In 1938, in fact, grandfather Otello Ceci ran one of the most famous taverns in the Parma lowlands. Here, while enjoying traditional dishes, diners would taste the renowned Lambrusco that grandfather Ceci produced with grapes from local producers. Years later, his sons, Bruno and Giovanni, realised that this Lambrusco really deserved its success and, during the roaring '60s, transformed the osteria into a winery. Today, years later, it is the grandchildren, Alessandro, Maria Teresa, Maria Paola, Elisa and Chiara who run the business. A family business in spirit, but one that exports all over the world.
Veneto 
