WHY THESE GRAPES HERE?

 Global distribution of Mediterranean-climate regions. From Rundel et al. (2016)

The decision to grow Mediterranean varieties like vermentino and sangiovese isn't just intentional, it's critical to our mission. The inherent resilience and adaptability of these grapes reflect our own commitment to regenerative farming practices, enabling us to create wines that are both environmentally responsible and delightfully complex. In today’s California, it’s almost radical to plant these grapes over the more commonly known chardonnay, cabernet sauvignon and pinot noir. This is part of AVIVO’s commitment to innovation, preservation and authenticity, ensuring that our vineyards thrive for generations to come.

Just as the Mediterranean Sea has been a crossroads of culture, commerce, and creativity for millennia, our decision to grow these grapes bridges the gap between tradition and progress. These varieties empower us to forge a new chapter in California's rich wine history, one that is rooted in the timeless wisdom of regenerative farming and the boundless potential of Lodi's terroir.

  • California wasn’t always dedicated to predominantly chardonnay, pinot noir, and cabernet sauvignon. The state’s wine history traces back to the 18th century, when Spanish missionaries introduced Mediterranean grape varieties like mission, a cousin of the Spanish variety listan prieto. Add on to that the wave of Italian immigrants who relocated in California with their own native grape varieties. Barbera was said to be a favorite of brothers Ernesto and Julio Gallo, and as recently as the mid-1970s there were nearly 20,000 acres of this grape planted in the state. Today, only about 5,000 acres of barbera remain in California (compared to about 90,000 acres of cabernet sauvignon).

    Barbera’s fate is not singular amongst Mediterranean varieties in California. The decline in these plantings was largely driven by economic factors, as the popularity of French varieties like cabernet sauvignon and chardonnay led to increased demand and higher profit margins. Not to mention the fact that California real estate is expensive, and Italian-varietal wines (including the ones actually from Italy) weren’t commanding high price points in the market.

    But, we must look at where we are now. As temperatures rise and weather patterns shift, the adaptability and heat-tolerance of Mediterranean grapes, like vermentino and sangiovese, become increasingly valuable. These varieties don’t just thrive in warmer climates but also produce complex, elegant wines that offer an exciting path forward that is not only loaded with flavor, but is more sustainable.

    Lodi's Mediterranean climate, characterized by warm, dry summers and mild, wet winters, mirrors the conditions of renowned Mediterranean wine regions. This makes it an ideal environment for cultivating vermentino and sangiovese grapes, which thrive in such climates. The increasing temperatures and shifting weather patterns brought on by climate change only serve to strengthen our conviction that these varieties will flourish in Lodi's terroir.

    In addition to their climatic adaptability, vermentino and sangiovese grapes contribute to our regenerative farming practices. By incorporating these varieties into our vineyards, we promote biodiversity and soil health, ultimately creating a more resilient and sustainable ecosystem. These grapes offer a wealth of benefits, like efficient water usage, which reduces the need for chemical interventions and conserves precious resources.

    The Lodi wine region has long been celebrated for its innovative spirit. By embracing vermentino and sangiovese, AVIVO continues this tradition of excellence while forging a new path that is both environmentally conscious and true to the region's Mediterranean-like conditions.

  • One of the key attributes that make Mediterranean grape varieties particularly well-suited to warmer climates is their tendency to produce grapes with higher acidity levels. This trait plays a significant role in their ability to maintain balance and elegance in the face of rising temperatures and the potential for increased alcohol content.

    Grapes naturally contain varying levels of sugars, acids, and other compounds that contribute to the flavor and structure of wine. In hotter climates, grapes can accumulate sugars more rapidly, leading to higher potential alcohol content in the resulting wine. Excessive alcohol can overpower the wine's flavor, aroma, and balance, not to mention leave you feeling pretty beat up.

    Mediterranean varieties, on the other hand, often exhibit higher acidity levels, which allows the grapes to ripen at lower sugar levels and help maintain balance in warmer climates. This high acidity not only adds freshness and vibrancy to the wine, but also contributes to its ageability and potential for pairing with a wide range of foods.

    In addition to high acidity, Mediterranean grape varieties are prized for their natural resilience in the face of disease and drought. Many of these grapes have developed robust defenses against common vineyard ailments, reducing the need for chemical interventions and promoting a more sustainable approach to viticulture. Furthermore, their deep root systems and efficient water usage allow them to thrive in dry, arid conditions, ensuring consistent yields even in the face of water scarcity.

    By embracing these remarkable grapes, AVIVO navigates the complexities of a changing world while continuing to craft exceptional wines that delight the palate and reflect the distinctive character of their terroir.

  • Efficient Water Usage
    Water conservation is a crucial component of regenerative farming, and Mediterranean grape varieties are well-adapted to dry, arid conditions. Both vermentino and sangiovese exhibit deep root systems and an ability to thrive with minimal irrigation, allowing us to conserve precious water resources. This natural drought tolerance aligns perfectly with our commitment to sustainable winemaking practices.

    Reduced Carbon Footprint
    By cultivating Mediterranean varieties suited to Lodi’s climate, we minimize the need for energy-intensive vineyard management practices and reduce our overall carbon footprint. Additionally, their compatibility with regenerative farming techniques, such as cover cropping and composting, helps us maintain healthy soils that sequester carbon and mitigate the impacts of climate change.

    Lower Vineyard Intervention
    Mediterranean varieties, such as vermentino and sangiovese, possess natural resilience to common vineyard challenges, reducing the need for chemical treatments and human intervention. Their innate disease resistance and adaptability to warmer climates result in fewer vineyard passes and a lower environmental impact. By choosing these varieties, we can foster a healthier ecosystem and promote soil health without compromising the quality of our wines.

Vermentino

  • Since its discovery in the 1980s, genome sequencing has unlocked wine grape origins and relationships. Anthropological and historical context further help unravel the mysteries of grape migration. Yet, vermentino remains an enigma, with scientists uncertain if its indigenous to Spain and transported to Italy or vice versa.

    Surprisingly, vermentino holds no genetic connection to other western wine grapes. The name originates from its biting, aromatic characteristics in its youth. First documented in Alessandria, Piedmont in 1658 as "fermentino," Ligurian oil traders likely introduced the grape to the area, treating it as a table grape.

    Despite skepticism among some growers, microsatellite analysis confirms vermentino, pigato (its name in Liguria's Riviera Ponente), and favorita (in Piedmont) are synonymous, with morphological differences attributed to gene expression in diverse soils and climates. Today, vermentino thrives in Liguria, Tuscany, the island of Sardegna and, of course, California.

  • Vermentino is characterized by its durability in the vineyard, with vigorous vines that are highly and reliably productive. It’s tolerance to heat, drought and salty winds allows it to thrive in areas challenging for most varieties. As such, it’s able to flourish in regions such as the Ligurian hills and California's Sacramento Delta. Furthermore, vermentino's late-ripening nature enables it to maintain its acidity and low pH levels, contributing to the wine's overall complexity and freshness.

    The grape has a notably thick skin with a low juice to skin ratio. It has the capacity to build a high level of sugar, so careful attention must be paid by growers not to overripen. Although vermentino grapes can be susceptible to downy mildew and rot, the dry climates where it flourishes help to minimize these risks, showcasing its remarkable adaptability.

  • Vermentino’s pulp is semi-aromatic, sharing some similarities with sauvignon blanc. Specifically, vermentino is high in alpha terpineol, a terpene which produces precursors that smell of pine and lilac. There is a distinct impression of salinity in the flavor of the grapes, as well as a petrol character that evolves with age, due to gradual hydrolysis of norisoprenoids.

    Exhibiting a pale lemon hue, vermentino wines envelop your senses with a musky bouquet, interwoven with notes of citrus, stone fruit, and acacia. Alongside the characteristic pine essence, you may also detect hints of rosemary and thyme, adding layers of intrigue and complexity. It’s medium bodied with a fresh and crisp texture, ultimately culminating in a satisfying, salty finish.

  • Love a good glass of wine with your meal? Vermentino might just be your new best friend! This versatile wine pairs perfectly with a wide range of dishes, making it a great choice for any occasion.

    Seafood lovers rejoice – vermentino's crisp, refreshing flavor beautifully complements fish and shellfish dishes, enhancing the taste of the sea. It's a match made in heaven!

    For pasta enthusiasts, vermentino and pesto make a fantastic duo. The wine's citrusy and herbal undertones bring out the best in the aromatic basil and garlic, taking your pasta experience to new heights.

    If you're a fan of fresh cheeses, you'll love how vermentino's zesty acidity cuts through the creaminess, creating a delightful balance on your palate.

    Vermentino also shines when paired with citrusy salads. The combination of the wine's fruity notes and the zing of citrus fruits is a refreshing treat for your taste buds.
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SANGIOVESE

  • Sangiovese holds the distinction of being the most widely cultivated red grape in Italy, with vineyards spanning across the country, excluding only the regions of Valle d'Aosta and Trentino-Alto Adige. Among these regions, Tuscany, Emilia-Romagna, and Marche stand out as the areas with the most notable plantings. The widespread presence of this grape highlights the undeniable significance of sangiovese as one of Italy's most essential grape varieties.

    Contrary to popular belief, it's not indigenous to Tuscany. Grape vine geneticists have been able to locate the origin of sangiovese to southern Italy, but can't pinpoint exactly whether it's from Campania, Calabria or Sicily. It was in the 15th century C.E. that the grapes began to travel north, when the Kingdom of Naples and Sicily borrowed significant sums from Medici bankers in Tuscany and used their vineyards as collateral.

    While the precise lineage of sangiovese remains somewhat unclear, some researchers believe it to be the result of a cross between negrodolce and calabrese. Others propose strinto porcino as the parent grape. Given sangiovese's close ties to numerous indigenous grapes from southern Italy, it’s reasonable to infer that the variety also has its roots in this area, as genetic material is most abundant in the area of origin.

    As the progenitor of renowned Italian wine grapes such as nerello mascalese, frappato, ciliegiolo, and gaglioppo, sangiovese solidifies its status as a historically significant grape within Italy.

    Sangiovese is highly adapatable, with an abundance of clones and biotypes. Which to plant where is highly dependent on soil type and climate.

    First mentioned in written records dating back to the 16th century, Sangiovese's name is thought to derive from Sanguis Jove (blood of Jupiter) or Sangiovannese (San Giovanni, or Saint John, whose feast day falls on the summer solstice).

    Historical references like Brunello, sangioveto, prugnolo gentile, morellino, and nieluccio serve as synonyms before they were identified as identical to sangiovese. Today, this beloved grape continues to captivate wine enthusiasts with its rich history and varied expressions throughout Italy and the world.

  • The morphology of sangiovese vines varies depending on site, but they’re generally vigorous and productive. The compact nature of their bunches, however, makes them prone to botrytis. As an early budding and late-ripening grape, sangiovese requires plenty of warmth and sunlight to reach optimal phenolic ripeness. The grape’s high levels of acidity and tannins also benefit from an extended growing season, allowing it to develop its unique and elegant tannic structure.

    Sangiovese vines are highly adaptable to various soil types, though they may not perform as well in volcanic soils. They can also thrive under different training systems, giving growers the flexibility to choose the system best suited for their specific location.

    Sangiovese's ability to produce high-quality wine in different climates, such as the continental climate of Chianti Classico and the Mediterranean climate of southwest Montalcino, demonstrates its versatility.

    The highly mutative nature of sangiovese vines has resulted in numerous clones and biotypes, much like pinot noir. Human-developed clones aim to create biotypes with earlier ripening, looser bunches for reduced weather risks and disease pressure, and lower yields for greater grape complexity. A well-known man-made biotype is BBS11, a clone developed by the renowned Biondi Santi family and used as the foundation for their exceptional Brunellos.

  • Sangiovese possesses a remarkable ability to reflect both terroir and vinification, making the wine's flavor profile heavily influenced by where the grapes were grown and how the wine was produced. Generally, sangiovese wines boast high acidity, moderate alcohol levels (ranging from 13.5% to 15% ABV), medium to high tannins, and a medium to full body.


    Displaying a medium ruby color, sangiovese grapes often exhibit characteristic aromas and flavors such as cherry, roasted tomato, tomato leaf, balsam herbs, oregano, and espresso. These distinct qualities make sangiovese wines not only versatile but also highly enjoyable for wine enthusiasts seeking a unique and complex tasting experience.

  • Sangiovese wines are a perfect match for hard cheeses like Pecorino-Romano and Parmigiano-Reggiano, enhancing the richness and complexity of both the wine and the cheese.

    They also complement classic Italian dishes such as tomato sauce-based pasta and pizza, creating a harmonious balance between the acidity and the savory flavors.

    For oak-aged sangiovese wines, consider pairing them with grilled and roasted meats, as well as savory sausages. The wine's tannins and bold flavors stand up beautifully to these rich, hearty dishes, creating a memorable dining experience that showcases the best of Italian cuisine and its perfect wine companion.