The early '90s were the years of the great Sicilian enological revolution and the brothers Melia, coming from generations of vinegrowers, were joined by brother-in-law Francesco Vallone in their quest to make their dream come true: producing an exceptional Sicilian red. This is how Ceuso was born.
It all began in their garage (they were indeed referred to as garagistes by a well-known guide) with an initial production of around 6,000 bottles. In 1999 they bought an old wine baglio dating from 1860, which they brought back to its original splendour while adding state-of-the-art vinification technology.
Today 120,000 bottles a year are produced and Ceuso wines are exported in several countries in both the Old and the New World.
The many visitors who come to see for themselves the old baglio’s cellars and learn about the winemaking process are welcomed personally by the Melia brothers to sample the wines together with excellent local products in a congenial, friendly atmosphere.
International praise for Ceuso wines is a source of pride and motivation for the company that strives to excel and make its land known through its wines.
TERRITORY
Undefiled hills, clean agriculture, the bosom of the Elymian civilization that gave us the glorious Temple of Segesta (4th century B.C.) with its spectacular ancient theatre, still in use and amazingly well preserved.
Here is the birthplace of the wines of Azienda Agricola Ceuso, a family concern where craftsmanship of the most refined and educated kind availing itself of state-of-the-art micro technology carries on the ancient art of wine growing and wine making.
