Bergianti is part of the Terrevive agricultural project, started in 2008 by Gianluca and Simona Bergianti on about 16 hectares near Gargallo di Carpi, with roughly 4 hectares planted to vines. Terrevive was conceived as more than a winery: it’s a self-contained farm ecosystem where vines, orchards, vegetable gardens, animals, and natural habitats co-exist to enhance biodiversity and soil life.

Their viticultural philosophy draws on biodynamic principles — though Gianluca refers to it as traditional — with an emphasis on green manure, minimal soil disturbance, and plant health from within rather than chemical inputs. The vineyard is cultivated entirely by hand; irrigation is usually unnecessary because the deep roots of the vines find moisture and balance in the sandy-silty ground, enriched by legume cover crops and natural composting practices.

In the cellar, Bergianti follows a low-intervention path: spontaneous fermentation with indigenous yeasts, no fining or filtration, and usually no added sulphites except in symbolic amounts when needed. Rather than the autoclave (Charmat) method often used in industrial Lambrusco production, bottles ferment and age naturally — frequently in a purpose-built natural icebox beneath the hill — which produces wines with delicate, integrated bubbles, lively energy, and expressive character.

The estate cultivates traditional Lambrusco varieties — Salamino, Sorbara, and even minor grapes like Ancellotta — along with local white grapes such as Pignoletto and even Trebbiano Modenese in experimental lots. Each wine aims to express both vineyard identity and natural rhythm, making Bergianti one of the most respected names in artisan Lambrusco revival.