Lambrusco "Maestri"

This variety is grown in particular in the provinces of Parma and Reggio Emilia, as evidenced by the name "Maestri" which would seem to derive from the "Villa Maestri", in the municipality of San Pancrazio in the province of Parma.

Lambrusco di Parma PGI must in fact include at least 85% of the Lambrusco Maestri variety. This grape variety is often vinified in blends with other Lambrusco varieties, and is appreciated for its ability to give colour, tannins and body to the wine.

These intense ruby-coloured wines are known as " dark Lambrusco " and are characteristic of the Reggiano and Parma areas.

A masterpiece that comes from this variety of vines is the Lambrusco Otello NerodiLambrusco Gold Label produced by Cantine Ceci. Lambrusco Otello was the first Lambrusco wine to receive the five bunches of the Italian Sommelier Association, a very important recognition which is a guarantee of quality and excellence.
The history of Lambrusco Otello begins in the 1930s, when an innkeeper from the Bassa Parmense, Otello Ceci, served cured meats and Lambrusco to the patrons of his restaurant.

In a short time, Lambrusco in Otello's bowl was a resounding success. Otello became the first label of Cantine Ceci, a well-established reality on a national and international level, author of some of the most important pages in the winemaking history of the province of Parma.
This medium-bodied sparkling red wine has an extraordinary purplish red color and a full and enveloping bouquet, with hints of strawberries, blackberries and raspberries.

Lambrusco Ceci is the best Lambrusco you could wish for: its excellent tannins mitigated by sugar residues make it ideal in combination with traditional Parmesan products.

It is a wine for the whole meal, excellent with the typical Parma cured meats, from Prosciutto Crudo to Culatello di Zibello, from Salame di Felino to Coppa di Parma. It also splendidly accompanies the typical dishes of Emilian cuisine: lasagne alla bolognese, pappardelle, cotechino and zampone.
Serve at a temperature between 8 and 10°C, preferably in goblets or glasses with a large diameter.

From the Lambrusco Maestri vines of the Ariola farms , Lambrusco Gran Cru Marcello is born, a sparkling red wine from the Parma hills. The term "cru" indicates wines of particular quality: Lambrusco Marcello is in fact a prized red wine, awarded in Italy and in the world.Among the various awards, Lambrusco Marcello Ariola was awarded at the International Wine Challenge in London and at Vinitaly 2011 .
Its taste is broad, enveloping, with notes of blackberries and a memorable finish.

The scent is fragrant and fruity, with hints of cherry, wild berries and roses.
Lambrusco Marcello goes well with all the typical dishes of Parmesan cuisine: cured meats, anolini in broth, first courses with sauces and meat sauce, Parma rose, boiled meats, stews and even processed fish dishes.

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