Ceci

It was in 1938 when Otello Ceci, a well-known innkeeper in the foggy lower part of Parma, realized that in his small trattoria, apart from tasting his excellent culatelli and salami, the guest went “crazy” for the very dark lambrusco served in the bowls. Year after year, that marvelous ritual of wine-pressing in October became his “job” and that of his children, so much that the almost 400 best wine-growers in the area competed in selling him their best harvest. In the’90s new blood arrived, the current grandchildren and great-grandchildren, and from there products were created that no-one had ever imagined doing, becoming in a short time one of the highest quality reference cellars for Lambrusco. In those years Lambrusco “Terre Verdiane” was created, becoming one of the most popular and liked lambruschi in Italian catering. In 2003, after years of experimenting in the vineyards, “Otello Oro NerodiLambrusco” was created… a bet, because a Lambrusco of an extremely dark colour, with an intense bouquet of violets and strawberries, with a mellow yet definitely important body, in a short while took the whole national and international market by storm of the most important Wine Guides and opinion leaders. The great research for innovation places the Cantina Ceci at the top levels of quality and packaging in the splendid panorama of the Italian wine-making industry.

Ceci - Terre Verdiane Lambrusco 1813

Ceci - Terre Verdiane Lambrusco Amabile

Barbera Decanta - Ceci

Ceci - To You (a te) Bolle di Lambrusco Rosso