Which Lambrusco?

Small guide to pair the right Lambrusco with the right food.

Disentangle the complex world of Lambrusco is all but easy.

Grape variety of wild origin, its peculiarities have emerged spontaneously over the course of two thousand years. The outcome is a large number of very different varieties. Common characteristics are a fruity bouquet, good freshness and full of life.

We have always loved to experiment.

Our offer follows this concept: for this reason it includes several very different wines, each one suitable for a different use.

Our Lambrusco

If Otello Ceci NerodiLambrusco is such a well-known wine, and universally recognised as jewel in the crown of the Winery, it is thanks to its strong character; a decisive and powerful personality, a tendency to the role of protagonist even at the table. The secret of its success lies in the balance between a good acidity and considerable tannin structure but not aggressive and the high sugar content. There is therefore room for pairings with medium-fat and savoury dishes which can easily be supported without ever overwhelming them.

There is another Otello Ceci, same line but different philosophy – an interesting younger brother who can express so much. Otello Ceci 200 is a more classic Lambrusco, full body and good tannic structure, which seems to have been created to accompany traditional well-structured dishes with character.

Terre Verdiane is our history: the name already recalls the Bassa Parmense of which we feel we are children and protagonists. There are two versions that are now historical and always very popular: one drier, the other sweet. Whatever you choose, in one sip you will find all the veracity of the wine of the past balanced with an amazing elegance. Versatility, but also the ability to marry perfectly with the most typical local products. A wine that always surprises.

Bruno is a product line recently launched, the line of the family and of the very modern vintage. Its Lambrusco is dry and plenty of charisma, excellent for Italian cured meats and second courses rich in fat and greasy. Its latest Lambrusco Rosato, has a surprising versatility and ranges from the most ancient cuisine to young and innovative dishes, passing through the great world of aperitifs.

Serving Lambrusco includes a unique ritual. If a balloon glass is more than suitable, the recovery of the ancient tradition of the ceramic bowl will be fabulous. The perfect temperature will be 8-10 degrees after storing it in the refrigerator before opening it.

Store it in a wine cellar or in a cool place, away from light and in an upright position.

Open it when it’s cold to better control its bubble. And remember that whichever Lambrusco you choose is the right one.