Cinque Campi
Cinque Campi takes its name from a historic plot of land that has been passed down from father to son for over 200 years in the foothills of the Reggio Apennines. Here, in Puianello di Quattro Castella, Vanni Nizzoli carries on this ancestral tradition, which is now directed not just towards the household, but towards the wider world. Initially, Vanni produced wine in demijohns to distribute to his neighbours in the village, but then, from 2003, he began producing his first bottles. Always with a focus on sustainable management, a practice that has always been in place but has been formalised in recent years. In 2005, a major project began to restore and replant native grape varieties, transforming Cinque Campi into a bastion of Reggio Emilia’s viticultural biodiversity.
The Cinque Campi vineyards are spread across four plots: Cinquecampi, Le Marcone, Botteghe and La Bora Lunga. They all face different directions and are situated on loamy-clay soils rich in silt. Here, indigenous grape varieties such as Malbo Gentile, Spergola and Lambrusco Grasparossa grow alongside Marzemino, Carmenere and Moscato. Cultivation is entirely manual and organic, guided by an ecological and systemic philosophy whereby every living being forms part of a natural balance that must not be disrupted. A striking example is a Spergola vine over 120 years old, from which many vineyards in the province have been propagated. In the cellar, long macerations in open oak vats, daily pumping over and pressing in a vertical press complete a deliberately non-invasive process.
In Cinque Campi’s wines, one immediately recognises the imprint of a specific terroir and a hand that never forces the raw material. There is a noble rusticity that runs through the entire range, composed of whole fruit, savoury structure and a vitality that is an unmistakable stylistic hallmark. The whites, fermented on the skins without temperature control, display a tactile texture, whilst the reds, the result of generous maceration, possess body and character without losing their drinkability. The native Reggio Emilia grape variety is the only possible answer.
Cinque Campi takes its name from a historic plot of land that has been passed down from father to son for over 200 years in the foothills of the Reggio Apennines. Here, in Puianello di Quattro Castella, Vanni Nizzoli carries on this ancestral tradition, which is now directed not just towards the household, but towards the wider world. Initially, Vanni produced wine in demijohns to distribute to his neighbours in the village, but then, from 2003, he began producing his first bottles. Always with a focus on sustainable management, a practice that has always been in place but has been formalised in recent years. In 2005, a major project began to restore and replant native grape varieties, transforming Cinque Campi into a bastion of Reggio Emilia’s viticultural biodiversity.
The Cinque Campi vineyards are spread across four plots: Cinquecampi, Le Marcone, Botteghe and La Bora Lunga. They all face different directions and are situated on loamy-clay soils rich in silt. Here, indigenous grape varieties such as Malbo Gentile, Spergola and Lambrusco Grasparossa grow alongside Marzemino, Carmenere and Moscato. Cultivation is entirely manual and organic, guided by an ecological and systemic philosophy whereby every living being forms part of a natural balance that must not be disrupted. A striking example is a Spergola vine over 120 years old, from which many vineyards in the province have been propagated. In the cellar, long macerations in open oak vats, daily pumping over and pressing in a vertical press complete a deliberately non-invasive process.
In Cinque Campi’s wines, one immediately recognises the imprint of a specific terroir and a hand that never forces the raw material. There is a noble rusticity that runs through the entire range, composed of whole fruit, savoury structure and a vitality that is an unmistakable stylistic hallmark. The whites, fermented on the skins without temperature control, display a tactile texture, whilst the reds, the result of generous maceration, possess body and character without losing their drinkability. The native Reggio Emilia grape variety is the only possible answer.
