Cinque Campi

History

The vineyards and land of the estate, located in the first hills at the foothills of the Reggio Emilia Apennines, have been passed down from father to son for more than 200 years. For a long time, wine production was intended only for family consumption.

Since 1980, the estate has taken its name from the main vineyard plot, Cinque Campi. At that time, wine was sold in demijohns to a small number of local customers. In 2003, organic management—already practiced informally—was formalised, and bottling and labelling began.

In 2005, an important project of recovery and replanting of native grape varieties was started, allowing the diversification of production and the creation of original, high-quality wines.

Philosophy

The use of organic methods in vineyard management and in all farm activities is based on the strong belief that natural balance should not be altered. Every living organism—on the leaves, on the vines, and in the soil—is part of the natural ecosystem. This balance and uniqueness are reflected in our wines.

We believe this is the only possible way to produce wine.

Vineyards

The vineyards are located across several parcels: Cinquecampi (east-facing), Le Marcone (west-facing), Botteghe and La Bora Lunga (north-west-facing), Fornasotto (east-facing), Ventoso (north-west-facing), and Matajano (north-east-facing).

The soils are clay-loam (20% sand, 45% silt, 35% clay), with a high silicon content and, in some parcels, a significant presence of gypsum. Here we cultivate native grape varieties such as Malbo Gentile, Spergola, Trebbiano, Lambrusco Grasparossa and other Lambrusco types, as well as Marzemino and Moscato.

Yields range from 2 to 3 kg per vine, depending on the variety.

Harvest and Winemaking

From the end of August to early October, grapes are hand-harvested in small crates to prevent crushing before pressing, which takes place within a few hours directly in our cellar.

The grapes are fermented in stainless steel tanks. After racking, the wine continues fermentation and ageing in concrete vats for several months.

None of our wines are filtered or fined, and no oenological additives or added sulphites are used. The sulphites present in our wines are naturally produced by yeasts during fermentation.

All fermentations are spontaneous, carried out by indigenous yeasts.