The Bergianti winery is a young company located in the hamlet of Gargallo di Carpi, in the province of Modena. It is part of the TerreVive project born in 2008 and which immediately adopted the biodynamic philosophy as an agronomic technique in order to respect the environment, biodiversity and human well-being, all in balance with the forces of Nature. In this context, Gianluca Bergianti, together with his wife Simona, cultivate a vineyard area of 4 hectares, where the vines rest on a sandy-silty soil, ideal for the Lambrusco grapes that find their maximum expression here. Work in the vineyard is manual; in autumn the green manure is sown which is cut in spring and basement as fertilizer. During the summer season, thanks to the vitality of the land, there is no need to irrigate the vineyards. In the cellar the goal is to bring healthy and alive grapes, in this way it serves only to accompany the product during vinification without any oenological intervention. No selected yeasts or filtrations are used, and no type of oenological adjuvant. Here at Bergianti the oenologist is seen a bit like a general practitioner: we are all happy there is, but we rarely call him. The wines are aged and stored in an 80 square meter icebox, which guarantees darkness, absolute silence and constant temperature, surmounted by a hill populated by hazels and maples. The name of Bergianti is linked to the production of Lambrusco with the classic method but we also find still white wines based on Pignoletto. Live wines, sincere and with a genuine personality.