Ceuso is the land and its fruit, a story handed down through the ages.

The vineyard is our winery.

On May 5, 1860 the one thousand patriots led by Garibaldi left Liguria in the North of Italy and landed in Marsala. After just three days, passing through Erice, near Calatafimi and not far from the ruins of Segesta, together with young Sicilian “picciotti” (young men) the troops of Garibaldi clashed with the Bourbon army.

The battle of Calatafimi: the first victory for The Thousand. And here is where Garibaldi uttered “We shall make Italy or we shall die”; here is where Italy was born. 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 –theart
micro technology carries on the ancient art of wine growing and wine making.

Today 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 baglioʼs 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.



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. Many are the visitors who come to see for themselves the old baglio's cellars and check the winemaking process, and sample the wines with excellent local products in a friendly atmosphere the owners' congeniality always provide. 
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.


Ceuso is the earth, it is the fruit the earth produces: the vine is our cellar.

When men respect the land and work passionately towards a common goal, great results are achieved. From the very beginning the indigenous varietal Nero d'Avola took pride of place, but this did not prevent experimentation and research on the local growing potential of the best non-native varietals such as Cabernet Sauvignon, Merlot and Petit Verdot.

Commitment to excellence has paid off and, twenty years after the project started, Ceuso's investments on wine quality ensure a strong legacy for generations to come, as respect for the land and the vineyards' natural cycles continues to be a crucial priority.

Ageing the wines in glass-lined cement vats is a true conviction shared by everyone at Ceuso; this guarantees the production of whole, unfiltered wines that hold firmly on their Mediterranean roots and express the terroir of Segesta in all its glorious facets.

Segesta botti