60% Barbera/40% Bonarda (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, there is a heavier, iron-rich clay called terra rossa better suited for a still red wine rather than for Croci's frizzante rifermentato Gutturnio. 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 25-30 days with frequent pumpovers. The wine is aged in tank for 11 months and bottled without fining or filtration and with a miniscule dose of sulfur. Very small production.