60% Barbera 40% Bonarda (aka Croatina). The soil of Croci's steep, southeast-facing hillside vineyard is mainly a crumbly, sandy, limestone-rich clay full of marine fossils called terre fossili piacenzano; but higher up the hill, the Galvano parcel features a heavier, iron-rich terra rossa where Barbera and Bonarda are more successful for the traditional Gutturnio DOC 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 15-20 days with frequent pumpovers. Partly due to yeast stress from 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. The wine is bottled unfiltered with a tiny dose of sulfur after around 8 months in tank; the refermentation takes around 10 months to get the wine to total dryness. The bottles are not disgorged and are crown-capped.