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Marcovaldo | Crocizia


This wine is a blend of Malvasia Aromatica di Candia (80%) and Sauvignon (20%). As it’s maceration is done through 10 days of skins-contact (then one year in steel) we can easily address it as an Orange wine. The usage of Malvasia plus the skins-contact procedure allows Marco Valdo to be a very aromatic wine where flowers (jasmine) is predominant in the nose with a light retro-aroma of orange skin. Nevertheless, thanks to the rich calcareous soil where Crocizia helps the nature to do its magic, the wine results to be warm but fresh in the same time. Definitively a must have…to drink it all.

BEST MATCH: Strong creemy cheese, spicy-food (saffron, curry, etc.), desserts

Some technical details:
Appellation: Vino da tavola
Year: 2018
Region: Emilia-Romagna (IT)
Alcohol: 13,5%

Where this wine come from?
Many Italians consider Emilia-Romagna one of the best region for traditional food, where, in every city you go, you will always eat amazing food. We are definitively part of this group.
Actually the most traditional receipts, famous worldwide, are coming from this amazing region: lasagne, tortellini, tagliatelle, the king Parmigiano Reggiano, Ragù…
And this is just the “mainstream” top of the iceberg, much more is hidden into any small towns of this region.

Crocizia is in Pastorello di Langhirano, on the left mountain side of the Parma stream, an hilly area with strong night-time temperature fluctuations.

Soil: Limestone soils with outcropping marls


  1. The name of this wine comes from a character in Italo Calvino’s books and just like Calvino’s character, Marcovaldo is a spontaneous, naive and somewhat dreamy wine.
  2. Worldwide (but not in Italy) it is very easy to find in Italian restaurants “Spaghetti bolognese“; they will serve you plain spaghetti often overcooked with a lot of tomato sauce that “thanks” to the presence of meat in any form is unexpectedly called ragù. Even the Mayor of Bologna has launched an awareness campaign to untangle the reputation of his city from the pasta wrongly thought to originate there, read more on Telegraph.
  3. Never translate Parmigiano with the English word “parmesan”, Parmigiano is a DOP cheese and its name is protected. So if you see in the supermarket a “parmesan” this is not Parmigiano but just a fake of it.
  4. …and finally about wine: in Emilia-Romagna, one of the most traditional wine, especially in the past, is a sparkling red wine called Lambrusco (which is also one of the most exported wines from Italy, even if – most of the time – Lambrusco you can find abroad in the supermarket has not an amazing quality).
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