The base is Salamino but inside there are all heir grapes, even the white berried ones. A wine that screams the tradition of referenced wines in Emilia, which is not an autoclave.

Terrevive farm was born in 2008 on 16 hectares of land in the village of Gargallo di Carpi near Modena. From the start it has strictly followed the Biodynamic method and its exclusive agronomic technique therefore respecting the sensibility of the people working on the farm itself. Principles such as sustainability, biodiversity and respect for the forces of nature are the pillars of this community. Various agricultural skills bring an added value to this open, friendly environment.

The winery itself is no-frills, lined with gorgeous custom-made cement tanks in which all wines undergo their primary fermentations; these large and vaguely egg-shaped vessels allow the lees to circulate gently and continuously. A self-described “extremist,” Gianluca adds no yeasts, makes no adjustments for acidity, does not chaptalize, and never employs dosage, so his wines always end up scintillatingly bone-dry. Deeply disparaging of the consistency-ensuring Charmat method, in which bubbles are created in a large steel tank (known as an autoclave) via careful calculations and additions of sugars and yeasts, he employs a low-tech method, adding grape must and nothing else to his dry wines as they’re being bottled for their secondary fermentation. Leftover natural yeasts devour the sugars in the must, creating a gentle natural effervescence in each bottle within about three months.