EN 
DE 
FR 
IT Showing all 7 results
Cinque Campi
For over 200 years, the Nizzoli family has cultivated their vineyards in the hills of Reggio Emilia. Azienda Agricola Cinque Campi, named after the estate's oldest vineyard parcel, today stands for authentic, unadulterated Lambrusco – far removed from the cloying mass-market product that once damaged the name.
Vanni Nizzoli, trained oenologist and protagonist of the Lambrusco renaissance, took over the family estate in 2003 and consistently converted to organic viticulture. His philosophy: wines are made in the vineyard, not in the cellar. That's why he forgoes fining, filtration and added sulphites – total sulphur content remains below 10 mg/L.
More about Cinque Campi
Terroir at the Foot of the Apennines
The seven hectares of vineyard are distributed across four sites – Cinque Campi, Le Marcone, Botteghe and La Bora Lungha – on a Pliocene terrace at 200 metres elevation. The soils of clay, sand and silt with a high silicate content give the wines that mineral freshness which Vanni describes as "the skeleton of the wine". The oldest vines date from 1948, and a small parcel is home to stocks of Spergola, Trebbiano and Malbo that are even 120 years old.
Exclusively indigenous grape varieties characterise the range: 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 reinforced Vanni's path: "Why go to the trouble if you're adding so little anyway?"
Luna Calante, Vino Spumante
The wines of Cinque Campi are made according to a centuries-old principle: spontaneous fermentation with wild yeasts, no additives, no interventions. The second fermentation in the bottle does not occur with industrial sugar or yeast, but exclusively with chilled must from their own grapes. Depending on the quantity of must, a lighter Frizzante or a more pressurised Spumante such as the Particella 128 is created.
A local saying dictates the rhythm: "Luna Calante, Vino Spumante" – bottling takes place at the waning moon. The riddling and disgorging is done by hand, a maximum of 600 bottles per batch, together with his parents, who support Vanni to this day during the harvest. Even the labels bear a family character: the drawings are by Vanni's son Flavio.
The Wines: Honest and Unvarnished
The CinqueCampi Rosso is the flagship: a Lambrusco Frizzante made from 75-80% Grasparossa, complemented by Malbo Gentile and Marzemino. Dark violet, with aromas of wild berries and violets, made dry with fine perlage – this is how Lambrusco tasted before industry watered it down.
The Rio degli Sgoccioli shows the white side: a Spumante made from Spergola with golden colour and complex aromatics. For those seeking a summery rosé, the Fuorleggero offers a vibrant Rosato Frizzante made from Lambrusco grapes – perfect with Mortadella, Parmigiano and other specialities of Emilia.
More Than Just Wine
Cinque Campi is not a wine estate in the classical sense, but an agricultural business with history. Alongside the wines, Vanni also produces an award-winning Condimento Balsamico that matures for at least 12 years in wooden barrels – outside DOP regulations, but with the same dedication. And Saba, the cooked grape must, 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 kindred spirits at Casa Coste Piane in the Veneto. The wines are living, sometimes idiosyncratic, but always honest – like the family that has produced them for generations.