"Campedello" - Massimiliano Croci

"Campedello" - Massimiliano Croci

The Campedello di Croci is a sparkling wine obtained from a blend of local white grapes.. First spontaneous fermentation in steel tanks with maceration on skins lasting from 7 to 11 days. Refined on yeasts for eight months before being bottled. Resume fermentation in spring with rising temperatures with yeasts deposited on the bottom after transforming residual sugars into carbon dioxide. Straw yellow with a nice fine foam. The nose expresses floral and fruity hints, with characteristic notes of bread. On the palate is a wine of great personality and good structure, balanced, fresh and pleasant.

Service

It is advisable to taste it at a temperature of 8/10 ° in tulip goblets. Wine to drink immediately.

Pairing

Great with appetizers, fish dishes, to try with an assorted salmon canapé.

Cellar: Massimiliano Croci

The farm is located on the hill of Monterosso in the Val d'Arda and overlooks the plain Piacenza. Here, Massimiliano Croci, together with his father, Ermanno, manages the family company founded in 1935. Since entering the company, Massimiliano has directed production to high quality wines, while maintaining all the typicality of the Piacenza wines. Valorization and respect for the territory are at the center of the company's objectives, which for this reason is committed to experimentation, in search of new methods of vinification and refinement of local grapes in order to give genuine, traceable and excellent wines. Today, the hectares of vines are a dozen planted with the classic vineyards of Piacenza; Ortrugo, Malvasia and Trebbiano, Bonarda and Barbera. In the vineyard it is practiced by inerting, the treatments are done without using toxic and synthetic substances, herbicides and chemical fertilizers, to respect the territory, the vine and its natural cycles and to produce genuine wines. Grape harvest is done by hand; The time between harvesting and pressing is minimal, the grapes are stored in small boxes and then crafted in an artisanal way to keep all the grape characteristics and properties unaltered.