EN 
DE 
FR 
IT Showing all 7 results
Cinque Campi
The Nizzoli family has been cultivating its vineyards in the hills of Reggio Emilia for over 200 years. The Azienda Agricola Cinque Campi, named after the oldest parcel of land on the estate, today stands for authentic, natural Lambrusco - a far cry from the cloying mass-produced product that once tarnished the name.
Vanni Nizzoli, a trained oenologist and protagonist of the Lambrusco renaissance, took over the family estate in 2003 and systematically switched to organic cultivation. His philosophy: wines are created in the vineyard, not in the cellar. This is why he does not use fining, filtration or added sulphites - the total sulphur content is less than 10 mg/L.
More about Cinque Campi
Terroir at the foot of the Apennines
The seven hectares of vineyards are spread over four sites - Cinque Campi, Le Marcone, Botteghe and La Bora Lungha - on a Pliocene terrazzo at an altitude of 200 metres. The soils of clay, sand and silt with a high silicate content give the wines the mineral freshness that Vanni describes as „the skeleton of the wine“. The oldest vines date back to 1948, and one small parcel even harbours 120-year-old Spergola, Trebbiano and Malbo vines.
The range is characterised exclusively by indigenous grape varieties: Lambrusco Grasparossa for the characterful red wines, Malbo Gentile and Marzemino as cuvée partners, Spergola and Trebbiano for the whites. An encounter with natural wine pioneer Jean-Pierre Robinot encouraged Vanni in his path: „Why bother when you add so little anyway?“
Luna Calante, Vino Spumante
Cinque Campi wines are produced according to a centuries-old principle: spontaneous fermentation with wild yeasts, no additives, no intervention. The second fermentation in the bottle is not carried out with industrial sugar or yeast, but exclusively with chilled must from the company's own grapes. Depending on the amount of must, a lighter Frizzante or a more powerful Spumante such as the Particella 128.
A local saying determines the rhythm: „Luna Calante, Vino Spumante“ - bottling takes place when the moon is waning. The riddling and disgorging is done by hand, a maximum of 600 bottles per run, together with the parents, who still help Vanni with the harvest to this day. Even the labels have a family character: the drawings are by Vanni's son Flavio.
The wines: honest and unadorned
The CinqueCampi Rosso is the flagship: a Lambrusco Frizzante made from 75-80% Grasparossa, complemented by Malbo Gentile and Marzemino. Dark purple in colour, with aromas of wild berries and violets, dry with a fine perlage - this is what Lambrusco used to taste like before the industry watered it down.
The Rio degli Sgoccioli shows the white side: a Spumante from Spergola with a golden colour and complex aroma. Anyone looking for a summery rosé will find a lively rosato frizzante made from Lambrusco grapes in Fuorleggero - perfect with mortadella, Parmigiano and other specialities from Emilia.
More than just wine
Cinque Campi is not a winery in the traditional sense, but a farm with a history. In addition to the wines, Vanni also produces an award-winning Condimento Balsamico, which matures for at least 12 years in wooden barrels - outside the DOP regulations, but with the same dedication. And Saba, the cooked grape must that is traditionally drizzled over freshly fallen snow.
As a member of VinNatur, Cinque Campi stands for uncompromising naturalness: 100% grapes, nothing more. Those who appreciate this philosophy will also find Casa Coste Piane spirits in the Veneto. The wines are lively, sometimes idiosyncratic, but always honest - just like the family that has been producing them for generations.