Ceci Otellonice Lambrusco

The grapes for this wine are harvested around the middle of October and then are soft pressed. The must is macerated with its skins and is repeatedly pumped over so as to extract its full color and the classic aromas of this grape variety. Following temperature-controlled fermentation, the wine is aged for a long period so that it undergo natural clarification. The second fermentation is then carried out in pressured, temperature-controlled vats. Excellent as an aperitif served with an ice cube in the glass, a wine for those long carefree and joyous summer nights.