The Ceci Cellars, founded by Otello, host of the lower Parma area, know how to combine the history of wine with its future. It all started in 1938 in his trattoria, where he ate the best tripe in the province and where Otello cooked Lambrusco which he produced by buying grapes from local farmers. His sons Giovanni and Bruno were still children, but they had already understood the fascination aroused in them the crushing of grapes in the season of the captivating harvest. The restaurant was so abandoned to start the Cantine Ceci adventure. It is a tradition that transforms and evolves in its continuity, and that made the Ceci brothers discover love for grapes, for wine, and for those poetic and boiling vats, inspiring their work and suggesting them the objectives to be pursued.