Crocizia

Pastorello, Emilia

Marco Rizzardi

2ha. under vine
10,000 bottles produced per year
Biodynamic viticulture

Marco and his father Aurelio relocated from Parma to Pastorello, forty minutes south, in 1992, founding this tiny farm-estate. The vines are entirely surrounded by forest, meaning they can be farmed truly biodynamically without any interference from the periphery. The incredibly hard soil structure the vines are planted on means that it takes between 6 to 8 years for a first vintage. As such the first wines released were in 2002.
All of the wines are naturally refermented in bottle, the traditional technique of the region. Marco’s small winemaking project supplements his main income from farming, beekeeping and a growing production of Ciders with the apples sourced throughout the forest.

RED SPARKLING

Marc’Aurelio 2018
Lambrusco Maestri

About a week of maceration in contact with the skins. Ageing in steel tanks and re-fermentation in the bottle through indigenous yeasts.
The lambrusco of the hill of Marco and Aurelio.

S’cett 2018
Barbera and Croatina

About a week of maceration in contact with the skins. Ageing in steel tanks and re-fermentation in the bottle through indigenous yeasts.
"Pan s'cètt e vèn ad mistura", once the best was had with the bread of a single grain and the cutting wine. (A local saying)

Otobbor 2018
Barbera

About a week of maceration in contact with the skins. Ageing in steel tanks and re-fermentation in the bottle through indigenous yeasts.
As with many wines produced with minimal intervention, they don't always go to plan. Sadly this wine did not originally take to secondary fermentation. So additional lees from the next vintage was added. We await to see if the wine will sparkle in spring 2020.
The last grape to be harvested is Barbera in early October.

WHITE

Marcovaldo Bianco 2018
Malvasia di Candia and Sauvignon Blanc

Ten days maceration in contact with the skins.
Ageing in steel tanks for about a year. Fermentations start spontaneously.
Like the character of Calvino, Marcovaldo is a spontaneous wine, naive and a little dreamer.

La Mòssca 2018
Moscato bianco and Moscato giallo

Three days of maceration in contact with the skins. Ageing in steel tanks.
Sweet and floral nose, but don't be fooled. Dry and sharp on the palate.

RED

Marcovaldo Rosso 2018
Barbera and Croatina

One week of maceration in contact with the skins.
Ageing in steel tanks for about a year.