Gianluca's family originally comes from Carpi, a small town in the flat heartland of Lambrusco. The family never really had anything to do with wine. Not even Gianluca at first, who began to study engineering after the Liceo. After a year, however, he shelved the idea of becoming an engineer and decided to start by travelling through Italy, looking around and thinking about his future path. 

Six months later, he enrolled at the University of Pisa to study agricultural sciences and enology, and that's where he ended up. Fortunately, because today Gianluca is one of the most important and best winemakers in Emilia. Together with his wife Simona, also an agronomist and responsible for the agricultural production of the 16-hectare farm in Gargallo, he launched the Terrevive project at the end of the 2000s.

The cultivation has been based on biodynamic principles since the beginning, although Gianluca and Simona prefer the term traditional. The ampelographic focus is on Salamino and Sorbara, the two Lambrusco varieties of the region, which are complemented by white Pignoletto and soon also by a little Trebbiano Modenese. 

Gianluca's cellar is inspired by a nearby ‘cold store’ from the 16th century - a dome-shaped hill with a stable temperature of between 14 and 16°C inside. He now vinifies a total of seven wines there, five sparkling Frizzante & Spumante and two white still wines. Fermentation is spontaneous across the board, with minimal intervention (no fining and filtering, little sulphur). In general, the wines are elegant, full-bodied, with crisp acidity, delicate fruit and lots of character.