For years, Lodi was thought of as nothing but a hot, desert-like place where grape yields were high and quality was low. And sure, there were plenty of miserable, high-octane wines made from Lodi fruit, but in recent years, firms like Avivo have expertly crafted old vine fruit (in this case, Sangiovese and Syrah) into some of the most compelling wines made anywhere in America...at prices that are incredibly low, given the quality. Regeneratively grown; native yeast fermentation.