Cantine Ceci

Since 1938, the innkeeper Otello has been turning Lambrusco into a style icon

Born among the fields of the Parma lowlands, Cantine Ceci owes everything to Otello Ceci, an enlightened innkeeper who, in 1938, bottled the Lambrusco served to his patrons. Eighty years later, children and grandchildren carry that spark across the borders: creamy bubbles, impenetrable ruby color and a stylistic guise that has freed Lambrusco from rustic labels, making it refined and contemporary.

• Territory of origin - alluvial plain between Parma and Reggio, silt-rich soils that give intense fruit and lively acidity.
• Signature grape varieties - Lambrusco Maestri and Lambrusco Sorbara in purity; Malvasia Aromatica, Fortana and other native Emilian varieties complete the range.
• Cellar style - low-temperature autoclave refermentation, soft pressings and calibrated sugar dosage to enhance creaminess and freshness.
• Iconic labels - Otello Nero di Lambrusco, Bruno Lambrusco Rosé, Bolé ancestrale method, alongside frizzante Malvasia nera and fruity Gutturnio.
• Innovation and design - bottles with a scenographic BOTTLE SIZE and designer packaging that have helped relaunch Lambrusco's image in the world.
• Acknowledgements - AWARDS and mentions from international guides and competitions, with Lambrusco Otello Nero di Lambrusco often noted for its value for money and stylistic impact.

Delve into our collection Lambrusco, explore other wines of Emilia-Romagna or toast with Furordivino's selected metodo classico bubbles.