Ceci

The 1930s: A trattoria in the province of Parma\nOtello Ceci, an innkeeper in the province of Parma, ran a small trattoria where he served traditional salami and Lambrusco. He made the wine himself, using grapes bought from local growers, and noticed how much his guests liked and appreciated it.\n\n### The next generation\nOtello's sons watched him closely as he worked and later began helping him actively. Winemaking soon became the main occupation of Otello and his sons. Once grown, the sons decided to focus on producing local wines and founded the Ceci winery.\n\n### The grandchildren join\nThe grandchildren later joined the family business.\n\n### Today\nCeci now produces more than two million bottles of wine each year. The insight and vision of the new generation running the company have helped it improve product quality and shape the image of Lambrusco, giving the family name its association with quality Lambrusco.\n\n### A new venture\nMore recently, a partnership with the Borgo di Rieti brewery led to the creation of a range of craft beers made using Lambrusco yeast.

Otello Ceci made his wine himself using grapes bought from local growers. Today the winery produces more than two million bottles annually. A partnership with the Borgo di Rieti brewery has also led to a range of craft beers made using Lambrusco yeast.

The winery credits the region's rich traditions along with the insight and vision of the new generation now running the company for its success in improving product quality and in shaping the image of Lambrusco, which has made the Ceci family name associated with quality Lambrusco.