Cinque Campi

Vanni Nizzoli makes Lambrusco and sparkling wines the old way — hand-riddled, hand-disgorged, zero sulphur, fermented in concrete tanks from the 1970s. A 200-year family farm bottled for the first time in 2003.

Owner & Winemaker Vanni Nizzoli

Area 6.8 hectares

Production ~10,000 – 25,000 bottles

Certification Organic (Ecocert)

Every bottle is filled, riddled, and disgorged by hand — by Vanni, his father, or his young son. No fining, no filtration, no sulphur, no dosage. What you see is what you get.

The vineyards sit on clay loam rich in silica with a chalk subsoil — soils that give a "skeletal" freshness and a spine of minerality. Indigenous varieties only: Lambrusco Grasparossa and Barghi, Malbo Gentile, Marzemino, Spergola d'Emilia, Trebbiano di Spagna, and Moscato Giallo. Some plots date back to 1948.

Secondary fermentation happens in the bottle, triggered only by the addition of chilled must from the same vintage. Less must creates frizzante; more must creates spumante. Zero artificial additions at any stage.

Technical Data

Location	Puianello di Quattro Castella, Reggio Emilia, Northern Italy
Vineyard Area	6.8 hectares, estate-owned
Soils	Clay loam with sand and silt, rich in silica; chalk subsoil
Vine Age	20–70+ years (some plots planted 1948)
Yields	Very low; limited to ~2 kg per plant on some parcels
Farming	Certified organic since 2003; no systemic chemicals prior
Harvest	Hand-picked into small crates
Fermentation	Spontaneous / indigenous yeast in concrete tanks (1970s vintage) and stainless steel
Red Maceration	10–20 days in open oak and chestnut vats or stainless steel
White Maceration	3–5 days skin contact for orange wines; direct press for sparkling
Élevage	6–24 months in concrete, stainless steel, or neutral French / Slavonian oak
Sparkling Method	Bottle-fermented with chilled must from same vintage; hand-riddled; hand-disgorged; zero dosage
Fining	None
Filtration	None
Sulphites	Zero added (total SO₂ <10–13 ppm)

Key Cuvées

Lambrusco Rosso Frizzante

The flagship. 75–80% Lambrusco Grasparossa, with Malbo Gentile and Marzemino. Destemmed, 10 days maceration in open oak and chestnut vats. Primary fermentation 6 months in steel, then bottled with unfermented juice for 8+ months re-fermentation. Hand-disgorged, zero dosage. Lush fruit, gentle funk, well-woven tannins.

Production: ~6,000 bts Vines: 30+ yrs, clay loam SO₂: <10 ppm

Still Red

Le Marcone

A tribute to the old family house wine. 90% Malbo Gentile with Cabernet Sauvignon, Marzemino and Terrano. Destemmed, 15–20 days pump-over maceration in steel. Aged 24 months in neutral French and Slavonian oak, 6 months in bottle. Rustic, balsamic, tannic grip with dark bramble fruit. Built for wild boar ragu.

Production: ~1,300 bts Vines: 30+ yrs, silica clay SO₂: Zero added

Skin-Contact White

Bora Lunga

90% Spergola, 10% Moscato Giallo. From a plot planted in 1948. Destemmed, 4–5 days skin contact in steel. Aged 12 months in concrete, 6 months in bottle. Fresh, acidic, bright — exotic fruit and apple pie lifted by citrus and wet stone. A silky, approachable orange wine.

Production: ~2,500 bts Vines: 1948 planting SO₂: Zero added

Sparkling Rosé

Fuorleggero Frizzante

100% Lambrusco Grasparossa. Direct-press rosé. Fermented spontaneously in concrete, 6 months settling. Bottled with unfermented juice for bottle re-fermentation. Disgorged by hand, zero dosage. Light strawberry colour, raspberry nose, cherry palate. Seductive and immediate.

Production: ~1,700 bts Vines: 30 yrs, clay loam SO₂: <13 ppm

Sparkling White

Terbianc Frizzante

100% Trebbiano di Spagna — a local variant with more body than standard Trebbiano. 5 days skin maceration. 6 months in steel and cement, then bottled with must for re-fermentation. Herbal, lush, delicate bubbles. 11.5% ABV. Label art by Vanni's son.

Production: ~2,000 bts Vines: 30 yrs, silica/chalk SO₂: <10 ppm

Spumante Metodo Classico

Particella 128

100% Spergola d'Emilia from a single vineyard plot numbered 128. 20-year-old vines on clayey silicious soils, yields limited to 2 kg per plant. 3 days skin maceration, 6 months in concrete and steel. Bottle-fermented with chilled must, 8–12 months on lees, hand-riddled. Fine tingly bubbles, intense floral aroma, citrus acidity, lingering salinity.

Production: Limited Vines: 20 yrs, clay/silica SO₂: <10 ppm

Spumante Metodo Classico

L'Artiglio

Spergola d'Emilia with ~10% Moscato. Moscato from 1948 vines; Spergola ~30 years. 5 days skin maceration, 6 months in steel. Bottle-fermented with must, 3 years on lees, hand-riddled. Full-bodied, fresh, mineral. Dried flowers, sage, rosemary, grapefruit. A layered, savoury sparkler.

Production: ~1,000 bts Vines: 1948 & 30 yrs SO₂: <10 ppm

Spumante Metodo Classico

Rio degli Sgoccioli

100% Lambrusco Barghi — a rare variety once widespread in Emilia, now reduced to a couple of hectares. Vanni champions it here. 2–3 days skin maceration, 6 months in concrete. Bottle-fermented with must, 8–12 months on lees. Fresh, mineral, layered red bubbles. Raspberry, strawberry, dark ruby colour.

Production: ~1,500 bts Vines: Clayey silicious SO₂: <10 ppm

Address

Via F. Menozzi 27
Puianello di Quattro Castella
42020 Reggio Emilia
Italy

Contact

Vanni Nizzoli

info@cinquecampi.it cinquecampi.it

Visits

By appointment. The estate is a working farm — expect tractors, a white horse, and possibly wild boar tracks in the soil.