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Buy Wine from Cinque Campi
The Cinque Campi winery is located on the first hills at the foot of the Appennino Reggiano. This winery has a rich history dating back over 200 years, where the land and vineyards have been handed down from father to son. Originally, the estate's wine production was consumed exclusively by the extended family. However, from 1980 onwards, the winery adopted the name of its main plot, "Cinque Campi".
Although initially the wine was sold in demijohns to a small group of people in the locality, it was in 2003 that the "bio" management, which was already practised by tradition, was formalised. From then on, bottling and labelling began. In 2005, a significant process of recovery and replanting of autochthonous varieties began, which allowed them to diversify production and obtain wines of high quality and originality.Vineyards
The Cinque Campi vineyards are located in three different plots: the historical"Cinquecampi","Le Marcone" and the new plots"Botteghe" and"La Bora Lunga". These vineyards are planted on clay loam soils composed of 20% sand, 45% silt and 35% clay. Native varieties such as Malbo Gentile, Spergola and Lambrusco Grasparossa are grown on these soils, as well as other varieties such as Marzemino, Cabernet Sauvignon, Moscato and Carmenere. Production varies between 1.5 and 3 kilos per vine, depending on the variety.
Philosophy
The philosophy of Cinque Campi is based on organic viticulture. The winery is firmly convinced that the natural balance must not be altered or modified. Every living thing present in the leaves, trunks and soil is essential to maintain the natural balance of the territory. This philosophy is reflected in their products, and they are convinced that this is the only valid method to produce wine.
The winemaking process begins in July with the green harvest, where excess bunches are removed. From the end of August to the beginning of October, the remaining bunches are harvested by hand into small boxes. A few hours after the harvest, the bunches are pressed in the winery. For the reds, the grapes are macerated in open oak vats and stainless steel tanks, depending on the type of wine. Macerations vary between ten and thirty days, followed by gentle pressing. The white wines are left for 3 to 5 days on the skins and fermented without temperature control. Subsequently, each wine undergoes a different refining process.
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Buy Wine from Cinque Campi
The Cinque Campi winery is located on the first hills at the foot of the Appennino Reggiano. This winery has a rich history dating back over 200 years, where the land and vineyards have been handed down from father to son. Originally, the estate's wine production was consumed exclusively by the extended family. However, from 1980 onwards, the winery adopted the name of its main plot, "Cinque Campi".
Although initially the wine was sold in demijohns to a small group of people in the locality, it was in 2003 that the "bio" management, which was already practised by tradition, was formalised. From then on, bottling and labelling began. In 2005, a significant process of recovery and replanting of autochthonous varieties began, which allowed them to diversify production and obtain wines of high quality and originality.Vineyards
The Cinque Campi vineyards are located in three different plots: the historical"Cinquecampi","Le Marcone" and the new plots"Botteghe" and"La Bora Lunga". These vineyards are planted on clay loam soils composed of 20% sand, 45% silt and 35% clay. Native varieties such as Malbo Gentile, Spergola and Lambrusco Grasparossa are grown on these soils, as well as other varieties such as Marzemino, Cabernet Sauvignon, Moscato and Carmenere. Production varies between 1.5 and 3 kilos per vine, depending on the variety.
Philosophy
The philosophy of Cinque Campi is based on organic viticulture. The winery is firmly convinced that the natural balance must not be altered or modified. Every living thing present in the leaves, trunks and soil is essential to maintain the natural balance of the territory. This philosophy is reflected in their products, and they are convinced that this is the only valid method to produce wine.
The winemaking process begins in July with the green harvest, where excess bunches are removed. From the end of August to the beginning of October, the remaining bunches are harvested by hand into small boxes. A few hours after the harvest, the bunches are pressed in the winery. For the reds, the grapes are macerated in open oak vats and stainless steel tanks, depending on the type of wine. Macerations vary between ten and thirty days, followed by gentle pressing. The white wines are left for 3 to 5 days on the skins and fermented without temperature control. Subsequently, each wine undergoes a different refining process.