New Arrivals From Cinque Campi Vanni Nizzoli is a wine artisan, a trained oenologist and natural wine warrior, following a 200-year tradition of natural winemaking on his family’s modest homestead in Emilia-Romagna. Here, he works in the same cellar as his Grandfather, built after returning to Italy, in a time safe enough to do so for a Partigiani, who had spent some years producing Cider in Brittany after the war. The domaine here is unlike any other in the region. A combination of extremely rare ungrafted indigenous varieties planted in 1948, international varieties planted in 2000 and a diverse selection of varieties of Lambrusco. It is a combination of these incredible vines and Vanni’s technical understanding, supported by generations of experience, that makes these some of the most highly revered wines in the region, with a lighter touch than most and with signature elegance that few can achieve. The winemaking at Cinque Campi has always been natural. Vanni added sulphur (2g/L) out of fear when he took production to a "commercial" level in 2000. It was after a chance encounter with Jean-Pierre Robinot in the early days, who offered a question that resonates with him to this day “why bother if you are adding so little”. Naturally, Vanni stopped. The ingredients are and will continue to be 100% grapes. Everything at the farm is bottled on a falling moon, following the local proverb "Luna Calante Vino Spumante" (Waning Moon - Sparkling Wine). He disgorges in phases throughout the year, with a personal limit of 600 bottles per session. Bottling and labelling are done by hand, with the help of his mother and father, who support him regularly throughout the vintage. Alongside a diverse offering of wines, we have the pleasure of being able to offer Cinque Campi’s Condimento, an award-winning Balsamic, aged for no less than 12 years. We are lucky to have this without the DOCG certification, allowing us to share this with you all at a less inflated price than it has been known to reach. For those with a sweeter tooth, we have the Saba to accompany this, a cooked must, without age, which tradition dictates should be drizzled over snow.