This wine is named for its vineyard: La Baia, because it’s the furthest from the farmhouse. This is a reference to what the locals call the outskirts of the city of Piacenza, ‘la baia’.
The production method for this frizzante wine is a natural refermentation in bottle, which is traditional for this region.
Marco stops primary fermentation in the late autumn by cooling the wine to 6 degrees C, while there is still sugar and living yeast in the very low alcohol wine. In the spring, when the temperature naturally climbs back up, the yeasts go back to work and continue to consume the wine’s sugar. At this point, at exactly the right time based on sugar content, Marco bottles the wine. Fermentation completes in bottle by breaking down all remaining sugar, and trapped CO2 gives this wine its pleasant fizziness.
2019 was a difficult vintage, with hail on August 2nd that caused damage to more than half of Marco’s total yield, and slowed ripening of the remaining fruit.