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Zero Added Sulphite[ Vegan
Bora Lunga Bianco Cinque Campi - Buon Vino Organic Wine
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Bora Lunga Bianco Cinque Campi 2016

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Availability: 11 In stock


Additional Information

One Line Description Bora Lunga Bianco Cinque Campi, Organic Wine, no added sulphur, 5 days on skins but not orange wine, Spergola and a little Muscat, dry, textured, floral, white fruits, minerals, forest floor.
Production Method Natural, Organic
Country Italy Italian
Region Emilia-Romagna, Italy
Producer Cinque Campi
Vintage 2016
Wine Type Dry White Wine
Wine Style Medium bodied
Grape Blend Spergola, Muscat
Alcohol 13% abv
Terroir 20% sand, 45% silt, 35% clay
Total Sulphur Level 12 mg/litre
Maturation 12 months in steel tank, 6 months in bottle
Annual Production 0 - 5,000 bottles
Ageing Potential 8-10 years - a wine which develop incredible depth and intensity with age
Production Detail All natural, non interventionist, maceration on the skins in steel tanks for 5 days (but not an orange wine), no added sulphur, soft pressing, wild yeast fermentation, no fining or filtration.
Natural Features Zero Added Sulphites (Sulphur), Vegan, Unfined


Bora Lunga Bianco Cinque Campi, Organic Wine, no added sulphur, 5 days on skins but not orange wine, Spergola and a little Muscat, dry, textured, floral, aromatic, musky white fruits, lychee, minerals, forest floor. Spergola is a native of Scandiano area, in the province of Reggio Emilia and hasn't travelled far. Spergola is said to be “winged”, because every bunch has its side bunch, similar to a small wing. The berries are loosely packed, “Spargoli” as they call it locally and the grape makes a wide range of styles from sweet 'passito; to dry, still and sparkling wines. It is naturally high in acid, the key to versatility and also lends itself well to skin contact and late harvesting. Bora Lunga shows Spergola's natural freshness and fresh white fruits and floral characteristics. Vanni Nizzoli makes his natural wine Spergola with just 5 days skin contact, not to make an 'Orange wine' but to extract some of the subtle characteristics of the skin and also a little natural tannin and preservatives. 10% Muscat completes this wine and adds a little extra musky, grapey, exotic aroma. The wine has a lovely texture, beautiful for high quality fish dishes or lightly spiced Asian cooking. It has the structure to age well and we suspect would take on a more mushroomy, creamy character.

Vanni Nizzoli is a wine artisan, a natural warrior. He took over his family farm based in the hills around Puianello di Quattro Castella in Northern Emilia in 2003 and wasted no time in converting it to organic production. They had always worked naturally at their farm but wine making had been only for family and friends.

In 2005 they started to replant their historic vineyards with traditional local varieties like Spergola, Lambrusco Grasparossa and Malbo Gentile but also some international varieties like Marzemino, Cabernet Sauvignon, Muscat and Carmenere. The ancient soils are 20% sand, 45% silt, 35% clay, a 'terroir' in which the native grapes and the carefully selected new vines thrive and produce wines of quality and personality.

The name of Puianello di Quattro Castella comes from the four castles built on each of the four hills that characterize the landscape; Monte Vetro, Bianello, Monte Lucio and Monte Zagno. This is Lambrusco country, that traditional frothy, Italian wine which is so misunderstood and which has spawned so many dreadful alter-egos. Let's not even mention the Lambrini girls!

The Lambrusco grape has been cultivated principally around the central provinces of Modena, Parma, Reggio nell'Emilia, and Mantua since Etruscan times and the Romans valued the grape highly for its productivity and quality. Lambrusco has always been produced its own unique style, a dry, fruity red wine with a natural frothiness. The gentle bubbles are generally produced using the Charmant method (like a Prosecco), which means a second fermentation in the vat before bottling the slightly fizzy wine under pressure. However, more and more producers are favouring bottle fermentation and ageing on the lees (like a Champagne) and also making fizzy wines from the white grapes of the region like Spergola and Trebbiano.

Lambrusco and other frothy wines from Emilia are both traditional and appealing. Slightly fizzy red wine takes a little getting used to when we in the UK are so used to still red wines. However, the uplifting nature of bubbles makes frothy reds fun, fresh and fantastically easy drinking. The savoury element and tannins keep them firmly in the ‘with food’ camp too. They can be drunk from the fridge on a warm summers evening or at room temp with a Lasagna in mid winter. Lambrusco is nothing if not versatile.

At Cinque Campi, natural is the watch word, they have always worked this way but Vanni has moved things on a lot. They are certified organic and use biodynamic preparations in the vineyards. All fermentations are natural, very little temperature control is used and the wines never see any sulphur at all. They all have a nervous edgy energy to them and the froth is reassuringly unpredictable, sometimes exploding from the glass, other times, remaining quite tame. Both still and frothy are excellent and the prices are superb considering only a handful of cases are made each year.

Give bubbles a try, Vanni’s are some of the best and we love them all but the Terbianc made with a second ferment in bottle from low yielding Trebbiano is a belter!

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