Gianluca Bergianti founded his 35ha estate in Gargallo di Carpi, near Modena, focusing on polyculture with vegetables, fruits, cereals, herbs, and grapes. His 10ha of vineyards are dedicated to biodynamic farming, with indigenous grape varieties and natural cover crops that enrich the soil. The vines are dry-farmed, and all work is done by hand, from harvest to pruning.

In the cellar, Bergianti rejects Charmat and Autoclave methods, instead using the pre-Charmat technique. Unfermented grape must is added to the wine before bottling, creating wines of purity, personality, and vibrant acidity. The winery is minimalist, with custom cement tanks for fermentation, and no added yeast, acid, or sugar. The result is bone-dry, energetic Lambrusco that continually invites another sip. These wines mark the start of an exciting journey into the region's potential.