60% Malvasia di Candia Aromatica/20% Trebbiano/15% Ortrugo/3% Sauvignon/2% Marsanne. Massimiliano Croci refers to his steep, southeast-facing hillside vineyard as a “beach”: the soils (terre dei fossili piacenzano) are crumbly, sandy clay, full of disintegrating, limestone-rich marine fossils. "Campedello" is the parcel which goes into this traditional frizzante rifermentato. The farming has been organic for generations, with all vineyard work and harvest into small bins done by hand. The bunches are destemmed and co-fermented spontaneously without sulfur in cement tank. Maceration lasts 11-15 days. Partly due to yeast stress lack of nitrogen in the soil and partly due to winter cold, the fermentation is quite slow and variable and eventually trickles to a stop with sugar still in the wine. Before it is kick-started by springtime warmth in the cellar, the wine is bottled unfiltered with a tiny dose of sulfur, generally around Easter and always during a waning moon. The refermentation takes 8-10 months to get the wine to total dryness. The bottles are not disgorged and are crown-capped. Campedello was formerly classified as a Vino Bianco (as Lubigo is still) but now is a DOC wine.