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 bowls.
Year after year, that marvelous ritual of the wine-pressing in October became his "job" and that of his children, so much that the almost 400 best wine groowers in the area competed in selling him their best harvest. In the '90 s new bloos arrived, the current grandchildren and great grandchildren, and from there products that no-one had ever imagined doing, becoming in in a short time one of the highest quality reference cellars for Lambrusco.
In those years Lambrusco " Terre Verdiana" 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 importatn 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