Otello Ceci For The Future Bolledichardonnay

Otello Ceci established his eponymous winery in Emilia-Romagna with a commitment to organic and biodynamic viticulture—a deliberate stance in a region historically dominated by industrial production. This Chardonnay sparkler emerges from vineyard sites in the Piacenza hills, where clay-limestone soils and continental diurnal temperature swings preserve acidity in the fruit.

Production specifics: Hand-harvested Chardonnay undergoes stainless-steel tank fermentation at controlled temperature, followed by secondary fermentation in bottle using the Charmat method (prise de mousse). The wine rests on its lees for a minimum of 9 months before disgorgement, building complexity without extended oak contact. Dosage is minimal, positioning the final expression as bone-dry (Brut Nature or Extra Brut).

The transgression here is deliberate: in a region synonymous with Lambrusco sweetness and industrial sparkle, Ceci channels northern European restraint—no residual sugar, no fruit-forward manipulation. The result is a wine that privileges mineral tension and autolytic breadth over immediate charm.

Drink 2024–2028. Optimal serving temperature: 6–8°C.