About this wine
Vinification
The grapes are harvested in the first half of September. After gentle pressing and a one-hour maceration, the must is separated from the grape solids and fermented at a controlled temperature. A secondary fermentation follows, lasting nine months.
Ageing
The wine is stabilized for several months, racked off the lees and aged for six months in French oak barriques.
Tasting profile
Elegant, with a refined, clean palate and a distinctive aroma reminiscent of fine perfume.
Label / history
In the Parmigiano area, older people use the affectionate diminutive “nani” for beloved children. The wine was named in dedication to Otello Ceci’s sons, Bruno and Giovanni, who now run the winery and continue its current philosophy.
