Variety: Arneis

When asked to express his viewpoint on organic winemaking, Evan responds: “A winegrower working incessantly in his/her vines, with a mind focused both on the sky above and the soil below, not just the fruit zone, will naturally come to deeply know their vines and their specific place and inevitably seek to eradicate those things that destroy in favor of choosing to support and encourage life. It must start with these connections in the vineyard. Wine made by these people, the ones earnestly and honestly seeking to know their farms, in the end will be organic wine to me.”

This Arneis spends six hours macerating on its skins after a foot-tread. Following native yeast and a full malolactic fermentation, the wine then spends seven months on its lees. In the dialect spoken in Piemonte, from where this grape originally hails, Arneis translates to “the little rascal.”