CROCIZIA

The love for the land has always been on the part of both and in 1992 they decide to recover an old ruin and an old vineyard set in the woods, among trees and meadows. Then they plant Lambrusco Maestri, Pinot Noir, Barbera, Croatina, Sauvignon and Malvasia di Candia. In 2003 they get the organic certification. It's a certificate for a rich and regenerated land with a long abandonment, characterized by a cool and breezy climate dictated by the altitude and by the proximity of the stream, with a calcareous soil for wines with good acidity and vivacity. Almost the entire production is a hymn to the refermentation in bottle. Typology dictated more by a tradition of the territory than by a real choice, these wines have always accompanied a fatty kitchen with wide use of pork in all its forms. Bottled in the spring with a slight residual sugar without being filtered, they resume and end the fermentation in the bottle with the first hot which reactivate the metabolic activity of yeasts. Perhaps the only way to completely close a land, a territory, its grapes and the season that accompanied them.