HISTORY
The lands and vineyards of this farm, situated on the first hills at the feet of Reggiano Apennine, have been passed down from father to son for over 200 years and at the beginning the entire production of wine was drunk solely by the numerous family. Since 1980 the farm has taken its name from the main plot of land, i Cinque Campi (the five fields);at the beginning the wine was sold in demijohns to few people and only within the village. In 2003 the “organic” farming, which was already a habit, is formalised and the processes of bottling and labelling have their beginning. In 2005 it has taken place an important work of recovery and replantation of autochthonous vines, that has led to a differentiation of production and to the achievement of original products of high quality.
PHILOSOPHY
The use of organic methods in cultivating the grapevine and all the other farm productions is suggested by the firm belief that the natural balance must not be damaged or modified. Every single living being that you can find on leaves, shoots, inside lands is part of the natural balance of the territory, you can find such balance and originality in our products as well. And we believe that this is the only possible way to produce wine.
THE VINEYARDS
They are collocated on three different parcels.
The historic one is called “ Cinque Campi”, easterly faced, then there is the one called “Le Marcone”, exposed to west, and two new ones “Le Botteghe” and “La Bora lunga” which are exposed toward south-west.
In a frank-clayey land (20% sand, 45% slime, 35% clay) we cultivate autochthonous vines such as Malbo gentile, Spergola, Lambrusco Grasparossa, and other vines as Marzemino, Cabernet Souvignon, Moscato and Carmenere.
The production varies from 1.5-3 Kilos for each plant depending on the variety.
GRAPE HARVEST AND VINIFICATION
Everything starts in July with the “green grape-harvest” during which the overproduction of grapes is eliminated. From the end of August to the beginning of October, the left grapes are hand-picked in small crates in order to avoid them being crushed before wine pressing, a process that takes place directly in our winery a few hours after the harvest.
The grapes are pressed in open oak vats or in steel tanks depending on the type of wine. The maceration of skins lasts from ten to thirty days , must is pumped over grape dregs every day, after that the racking off takes place, followed by a gentle pressing in vertical winepress. The whites are left 3-4 days over the peels and then fermented without controlling the temperature. Successively, every wine follows a different refinement.
THE WINES
All our wines do not undergo any kind of filtering, fining, addition of oenological adjuvant and the quantity of sulphites contained in all wines is far beyond the limits imposed by disciplinary that rules organic farming.
Cinquecampi rosso 2007: red sparkling wine , scent of red fruits, quite tannic and structured
Le Marcone 2006: red still wine, scents of red fruits, spices, coffee, cinchona, tannic with great structure
La Bora Lunga 2007: white still wine, aromatic, scent of withered flowers, good structure
Tribülê 2007: Raisin wine, aromatic, scents of apricots, figs and citruses, fresh and of excellent structure
Bordò 2005 : red still wine, scents of marasca cherry, cocoa and rhubarb, soft and with great structure.
Click here to see the wines of Cinque Campi you can buy at surbir.it
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