100% Malvasia di Candia Aromatica. 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 are parcels with a heavier, iron-rich clay called terra rossa. Here, the vines yield fruit better suited for still wines rather than the frizzanti rifermentati. The farming has been organic for generations, with all vineyard work and harvest into small bins done by hand. The bunches are destemmed and fermented spontaneously without sulfur in cement tank. Maceration lasts about 30 days. The wine is aged on its lees in tank for 10 months and bottled without fining or filtration and with a miniscule dose of sulfur. Very small production.