In 1938 Otello Ceci owned a busy and vibrant “trattoria” near Parma in Emilia, selling the local speciality cured meats like Culatello, accompanied by deeply coloured glasses of Lambrusco. He decided to start making his own wine in 1939, and was soon courted by the top 400 grape growers in the area to have their fruit pressed by him. Today’s modern cellar was built in the nineties and is currently run by Otello’s grandchildren, who have made Ceci a multi award winning point of reference for the highest quality Lambrusco. www.lambrusco.it