# No Autoclave Lambrusco dell'Emilia Rosso IGT Frizzante (NV)

- **Producer:** Società Agricola Terrevive
- **Colour:** red
- **Type:** sparkling
- **Grapes:** Lambrusco Salamino, Lambrusco di Sorbara
- **Region:** Emilia-Romagna, Italy
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, violet, herbaceous, bread, toast

## About this wine

Società Agricola Terrevive was founded in 2008 by Gianluca Bergianti and his wife Simona Zerbinati in Gargallo di Carpi, Modena. The estate operates as a complete, closed-loop biodynamic agricultural organism spanning 35 hectares, of which only 10 hectares are dedicated to viticulture. The remaining land is preserved for ancient grain fields, fruit orchards, vegetable gardens, and livestock. Gianluca spent eight years mapping soil samples across Modena to identify optimal terroir for indigenous Lambrusco clones, creating artisanal wines featured at top destinations including Osteria Francescana.

## Interesting facts

- Secondary fermentation uses fresh unfermented grape must instead of commercial yeast or cane sugar.
- Terrevive's natural Lambrusco is featured on the wine list at 3-Michelin-star Osteria Francescana in Modena.
- Only 10 of the estate's 35 hectares are planted with vines to maintain a biodynamic farm polyculture.

## Food pairing

The sharp natural acidity and fine effervescence cut effortlessly through the rich fats and saltiness of Emilian cured meats, heavy pasta ragùs, and hard aged cheeses, resetting the palate between every bite.

## Wine making process

Grapes are hand-harvested in small crates. Primary fermentation occurs spontaneously using native ambient yeasts in unlined concrete tanks without artificial temperature control. Secondary fermentation takes place directly in the bottle using the ancestral method (Rifermentato in bottiglia), re-triggered by adding fresh, unfermented grape must from the same harvest rather than cultured commercial yeasts or sugar. The wine remains unfiltered, undegorged, and bottled with zero dosage and no added sulfites under a crown cap.