Croci is a small estate in the westernmost winegrowing sub-zone of Emilia-Romagna, the Colli Piacentini, just south of the city for which those hills are named (Piacenza) and on the eastern border of the Lombardy region. Massimiliano Croci is the current generation of vignaiolo running what started as his grandfather’s property in 1935. His focus is the traditional wine of the area: white and red sparkling wines re-fermented in the bottle. Currently 8.5 of the total of 16 hectares are planted to vines—Barbera and Croatina for reds, Malvasia, Ortrugo and few others in small amounts for whites.
Vinification notes: 60% Barbera 40% Bonarda (aka Croatina). Croci’s vines are planted on sandy limestone soils rich in fossilized seashell material; there is more red clay in the parcels for the Gutturnio. The vines are farmed organically, and everything is done by hand, including weeding and harvest. The grapes are co-fermented spontaneously in open vats with an approximately 8-day maceration with frequent pump-overs. The wine then rests in foudre through the winter before bottling; as the spring air warms the cellar, re-fermentation kicks in. The wine spends a minimum of 10 months in the bottle, finishing fully dry, and is not disgorged or filtered before release.