Deep ruby color; red berries, cherry, strawberry, rhubarb, peppercorn, thyme, coriander, cured meat, earthiness on the nose and palate.
Dry (zero sugar); grippy, chalky tannins; balancing acidity (3.68 pH). Medium-plus body. Blend of 95% sangiovese, 5% syrah sourced from the Ledbetter Family Vineyards in Lodi, California. 90% of grapes de-stemmed, 10% whole cluster. Five-day cold soak. Must left to warm on its own, followed by fermentation with native yeast. The wine was pressed off slightly before dryness to minimize harsh phenols and retain core fruit flavors. Fermentation finished in stainless steel. Malolactic conversion completed with indigenous flora in neutral barrels. Wine aged nine months in neutral French oak. Dan Fitsgerald was the winemaker. 14.2% ABV
AVIVO stresses no intervention and responsible farming practices. Farmed regeneratively (Certified Regenerative and in transition to Demeter Certified Biodynamic). No use of glyphosates (RoundUp) or other pre- and post-emergents. AVIO is one of just three American wine brands certified to be glyphosate-free. There is nominal SO2 use at bottling. No other additives: no concentrates, no artificial colors.
The website notes: “We’re dedicated to crafting incredible wines through sustainable practices, from the grapes we grow and the way we farm, to the methods we use to make our wine and the packaging we choose. We believe that doing good for the planet doesn’t just help the environment – it also makes our wines taste even better.”
Ridgely Evers is the founder and CEO. He says he never intended to grow grapes, but in the late 1980s he purchased property in Healdsburg “that was perfect for farming something.” He first had a go at planting olive trees from cuttings imported from Tuscany. Evers’s olives were a quick success. A decade later, he embraced biodynamic farming with Italian grapes. He found regenerative farming did not just build soil, it captured a lot of carbon in the process.
Evers founded the winery in 2016. He operates AVIVO with the specific intent of “shifting California viticulture away from its overwhelmingly degenerative model. The company is committed to openly sharing its regenerative farming techniques and results but also financial performance, with the goal of encouraging others to follow.”
The website continues: “To reduce its carbon footprint, AVIVO packages its wines in lightweight glass and uses Nomacorc Ocean corks made from recycled marine plastic waste. The winery also proudly lists the ingredients and nutritional information on its wine labels.”
AVIVO Wines Red Wine 2021 is a quality red blend, primarily made with sangiovese. Smooth, tasty, easy drinker. Winery places major emphasis on responsible farming and preservation of the environment. No pesticides, no herbicides, no artificial elements, lighter weight bottles, corks from recycled marine plastic waste, minimal use of sulfur at bottling. The winery is committed to regenerative farming, a holistic approach to agriculture that prioritizes health, environmental conservation, and community well-being. Pairing—lamb is classic pairing; pasta dishes with tomato sauces; hearty stews, vegetarian or meat-based; eggplant parmesan; Mediterranean-inspired dishes, including hummus and avocado dips. Cheese—aged pecorino toscano, parmigiano-reggiano, aged asiago, smoked gouda, berkswell (English sheep’s milk cheese); mild blue cheese—gorgonzola dolce. Avoid strong blue cheese (roquefort, stilton), fresh cheese (mozzarella, ricotta), washed rind cheeses (taleggio, limburger). $21-24