Variety:
100% Lambrusco

Appellation:
Torrile(Parma), Emilia-Romagna, Italy

Vinification:
Lambrusco grapes achieve their best expression in the calcareous clay soils of the Po River Valley in Emilia-Romagna. The grape is naturally vigorous and must be well-tempered to restrict yields. To achieve this, CECI’s grapes are grown only on guyot and spurred cordon training systems which maintain Lambrusco’s vegetative-productive balance perfectly and expose the bunches to ample sun and air. Grapes are harvested mid-September. They are pressed gently and fermented in stainless steel tanks under temperature control. The final sparkling wine is obtained by the Charmat method in special tanks under controlled conditions. Sustainable Certification –ISO 14001.

Tasting:
The fruity entry of marasca cherry, plum and wild berries welcome delicate herbaceous notes. A hint of spices and a light balsamic presence give an elegant nose. Tannic texture is present but not intrusive. Fruity and spicy notes with herbaceous hints, give this dry wine a long and intriguing finish.

Food Paring: 
Extremely versatile: limited residual sugar, balanced alcohol and tannins combined with the wine’s fresh flavors make it an excellent wine for food pairing. Try with Italian cured meats and medium-aged cheeses. Works well with red and white meats, medium-fat fish and risotto. Try with lightly-sweet desserts, too! Serve chilled in a large glass.

Winery: 
Brugi is produced by Cantine CECI in the town of Torrile, outside the city of Parma. At the turn of the 20thcentury, Otello Ceci managed a renowned trattoria in the lower part of the Po Valley, just outside of Parma. The food was good of course, but Otello’s tavern was famous for the outstanding Lambrusco he produced for dinners to enjoy with the traditional Parmesan dishes he served. His approach was simple. He only used the best grapes available from local growers. In 1938 he decided to dedicate himself entirely to making Lambrusco, and Cantine CECI was founded. In 1960, Otello’s sons Bruno and Giovanni recognized Lambrusco’s potential and turned the tavern into a winery. Production was expanded and the sons worked hard to make Ceci Lambrusco famous throughout Italy and beyond. Today, Otello’s five grandchildren own and manage the company together. They follow the same, simple approach as Otello: Use only the best grapes from the best growers. They still work side by side with many of the same winegrowing families as Otello did. All their partners understand the impeccable quality needed to make perfect Lambrusco, and CECI’s viticulture department works together with them in the vineyards to achieve this goal.

◉ The Importer: Marchetti Co
◉ The Winery: Cantine CECI Winery