Cinque Campi passed down from father to son in the Nizzoli family for over 200 years. The estate name means "five fields" and is reference to one of their historic vineyards. Very labor-intensive Lambrusco - made in the same way as Champagne (filled, riddled, disgorged by hand).
6.8 hectare estate, soil is clay with sand and silt, rich in silica, on chalk subsoil, 30+ year old vines
lush red fruit, spice, gentle tannins, just a hint of funky earth on the nose
region: Puianello di Quattro Castella, Reggio Emilia, Northern Italy
varietal: Grasparossa 75-80%, the rest is Malbo Gentile and Marzemino
style: sparkling red (Traditional method - two separate fermentations)
farming/cellar: certified organic, grapes are hand-harvested into small crates and destemmed. Maceration on skins in open vats of oak and chestnut, with daily mixing for 10 days. The primary fermentation then takes place in a stainless steel tank for 6 months. After that, the wine is transferred to bottles with addition of unfermented juice from the same vintage and left to re-ferment for 8 months minimum, unfined, unfiltered, no added so2, no dosage.
pairing: charcuterie, grandma slice,
