In 2008, Gianluca Bergianti founded Terrevive with the purchase of 16 hectares in the village of Gargallo di Carpi just outside Modena, operating according to strict biodynamic principles since day one. A self-described "extremist," Gianluca doesn't add anything to his wines, so his wines are always scintillatingly bone-dry. He employs a low-tech method to achieve his fine bubbles, adding grape must and nothing else to his dry wines as they are bottled for their secondary fermentation. Leftover natural yeasts devour the sugars in the must, creating a gentle natural effervescence in each bottle within three months. Delicately frothy, bursting with raspberry, cassis, and Italian herbs notes.

Pairing: Greek Salad, salmon tartar, aperitif, picnics

Grape: Lambrusco Sorbara

Soil: Loam 

Viticulture: Biodynamic