Massimiliano Croci passionately continues his grandfather’s

Massimiliano Croci passionately continues his grandfather’s tradition of making expressive, traditional wines that are refermented in the bottle [metodo ancestrale or pét-nat], using natural, organic and biodynamic methods. Vineyards are on the steep hillsides about 250-300 meters in elevation, with sand, limestone soil rich with fossils and seashells. “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”. Unfiltered, not disgorged. Foggy orange-gold in colour, with aromas of red apple, chestnut honey, hay and wildflowers. Lemon, pear, yellow apple, mango, wildflowers and flinty minerality are framed by consistent, tight fizz. Citrus acidity and green tea tannins accent pineapple, pink grapefruit and nuttiness on the fizzy finish. Engaging, bright and refreshing. 60% Malvasia di Candia Aromatica/20% Trebbiano/15% Ortrugo/3% Sauvignon/2% Marsanne 11.5% Alcohol Croci Ermano ‘Campedello’ Colli Piacentini DOC 2018 #emiliaromagna #vinobiologico #vinvivant #organicwine #vinnaturel #metodoancestrale #petnat #lowintervention #skinfermented #vinbiologique #biodynamicwine #vinbiodynamique #nofilter #drinkbetterwine #vinoitaliano #petillantnaturel #sparklingwine #winereview #glouglou #skincontactwine #orangewine #instavino #naturalwine #winestagram #instawine #malvasiadicandiaaromatica #campedello #crociermano #caravino