EMILIA ROMANGA, ITALY
Both a wine and a mission statement, Terrevive “No Autoclave” is anchored by Lambrusco Salamino di Santa Croce grapes blended with Lambrusco di Sorbara, as well as the white grape Pignoletto grape in varying ratios depending on the year - all three grapes are co-fermented.
Terrevive refuses to use the “charmat” method of adding CO2 via careful recipest of cultured yeast and sugar, and instead uses their own grape must as the only addition to kick start the secondary fermentation in bottle. It’s closer to Champagne than Lambrusco or Prosecco, and certainly not a Pet-Nat, it’s really just a unique expression of the land and Gianluca's vision for wines produced from it.
This wine soars from the glass aromatically -- tangerine, earthy cherry, wild herbs, Szechuan peppercorn; it manages to come together with a palate of remarkable precision, and a texture that somehow puts one in the mind of great Alpine wine. The subtle bubbles that hang back and let the core of the wine shine through.
In 2008 Gianluca founded Terrevive after purchasing land outside Modena. He had a plan for his own interpretation of Lambrusco, and it started on the farm and in the soil. He didn't just plant vines though, he planted fruit and nut trees, grains, vegetables, herbs and more. Polyculture was integral to his philosophy of farming, as was using only natural, organic methods in all aspects of production.
The wines are all pristine, elegant and transparent. Dry and mineral laden, with distinct aromas that are unique to each cuvée he makes.
