Ceci Decanta Emilia IGT

In the 1930s, Otello Ceci, a well-known innkeeper in the province of Parma, served traditional salami and Lambrusco in his small trattoria, which he produced himself by buying grapes from local growers. He noticed that his Lambrusco was very much liked and appreciated by people. His sons closely observed their father`s work and soon began to actively help him. Soon, wine production became the main activity of Otello and his sons. When the sons grew up, they decided to focus on producing local wines, thus founding the Ceci winery. Later, they were joined by their grandchildren. Today, the Ceci winery produces over two million bottles of wine annually. Relying on the rich traditions of the region, the intelligence and vision of the new generation of the family, who run the company, allow for success not only in improving product quality but also in conveying the image of Lambrusco. Thus, the reputation of Ceci was formed, a name that today is associated with the quality of Lambrusco. Recently, collaboration with the Borgo di Rieti brewery led to the creation of a craft beer line that used Lambrusco yeast.