Massimiliano Croci’s focus is primarily on the traditional, bottle refermented wines of his area, representing 80 to 90% of his production in a normal year.
Distinct terroir is at play here. The Croci vines are planted on a formation of fossilized seabed, sandy and full of limestone fossils. This is the chief reason, we feel, the wines are so distinctive in their minerality, structure, and fruit, distinguishing themselves from nearby La Stoppa and Denavolo. The other aspect that makes us appreciate the wines is Massimiliano’s commitment to tradition and hard work. Their 8.6 hectares of vineyards are worked with short pruning, only manual weeding and minimally treated with bordeaux mix; the grapes are hand-harvested and all the wines are naturally fermented first as wines and then naturally refermented in bottle as frizzante wines.
Massi believes he is continuing the tradition of winemaking begun by his family in the 30’s. We think he has found an even better sense of the wines and the vineyards. A refreshing and pure expression.
60% Malvasia di Candia Aromatica/20% Trebbiano/15% Ortrugo/3% Sauvignon/2% Marsanne. Campedello is the name of the hillside site whose grapes go into this wine. The co-planted vines are planted on sandy limestone soils rich in fossilized seashell material and are farmed organically; everything is done by hand, including weeding and harvest. The fruit is destemmed and left to ferment spontaneously in vat, with about 2 weeks of maceration with the skins before pressing. The wine rests in concrete vat through the winter, undergoing partial malolactic fermentation, and is bottled generally in March with about 15 grams/liter of sugar and a tiny dose of sulfur. Re-fermentation begins as the spring air warms the cellar; the wine is held in bottle for a minimum of 10 months, ending almost completely dry. It is not disgorged or filtered.