The Avivo Sangiovese opens with notes of ripe, red apple, rhubarb jam, clove and nutmeg. The palate is bright with ?avors reminiscent of cooked pecans, fruit compote and charcuterie for depth and balance. The ?nish is refreshing but tempered with a velvet mouthfeel that begs for another sip.
AVIVO is the result of decades of farming and winemaking experience, coupled with a thoughtful revisiting of a seminal question: what should we be growing in California?
It is surprising to discover that every one of California's wine regions shares a Mediterranean climate - a climate very different from northern France. This led Avivo to focus on grape varieties that are native to central Italy: and to their delight, they have thrived here.
That has facilitated Avivo’s ability to practice Biodynamic farming, which yields better, more balanced fruit while sequestering significant amounts of CO2 - and leaving both the farms and the planet in better shape for future generations. Even their corks are made from sugar cane residue which are carbon-negative!
Avivo’s climate-appropriate varieties and regenerative farming create the ideal conditions to allow Mother Nature to make the wine. Their traditional approach fermenting exclusively with the native yeasts and bacteria and aging in neutral oak, results in authentic wines with personality- delicious, food-friendly, and good for the planet.
Positioned between the San Francisco Bay and the Sierra Nevada mountain range, the Lodi appellation, while relatively far inland, is able to maintain a classic Mediterranean climate featuring warm, sunny days and cool evenings. This is because the appellation is uniquely situated at the end of the Sacramento River Delta, which brings chilly, afternoon “delta breezes” to the area during the growing season.
Lodi is a premier source of 100+ year old ancient Zinfandel vineyards—some dating back as far as 1888! With low yields of small berries, these heritage vines produce complex and bold wines, concentrated in rich and voluptuous, dark fruit.
But Lodi doesn’t just produce Zinfandel; in fact, the appellation produces high quality wines from over 100 different grape varieties. Among them are Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon blanc as well as some of California's more rare and unique grapes. Lodi is recognized as an ideal spot for growing Spanish varieties like Albarino and Tempranillo, Portugese varieties—namely Touriga Nacional—as well as many German, Italian and French varieties.
Soil types vary widely among Lodi’s seven sub-appellations (Cosumnes River, Alta Mesa, Deer Creek Hills, Borden Ranch, Jahant, Clements Hills and Mokelumne River). The eastern hills are clay-based and rocky and in the west, along the Mokelumne and Cosumnes Rivers, sandy and mineral-heavy soils support the majority of Lodi’s century-old own-rooted Zinfandel vineyards. Unique to Lodi are pink Rocklin-Jahant loam soils, mainly found in the Jahant sub-appellation.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.