Dolcetto

Because Evan's dad was in the Air Force, he was used to traveling quite a bit. And if you weren't born in a classic winemaking area, traveling will almost certainly be a part of any wine education you might want to pursue. Evan's wine journey began when he went to College in Utah. He fell in love with the place - the classic skiing story if you will - but also, tasting a certain wine really got him wine-bug-bitten. And for some odd reason, he got into his head that Utah would be a perfect place to make wine from high-altitude vines.

Cascina degli Ulivi or 'House of Olives' and it's owner Stefano Bellotti have built themselves quite a reputation in the world of Vin Naturel. Stefano began his path as a vigneron with only 1ha of organic parcels in 1977. The farm also had plantations of other agricutlural products such as cereals and vegetables, but he realised that these weren't thriving in the terroir and this shifted his focus to the vines. By 1984 Stefano was ahead of fashion, applying herb manure composts to the vines along with other biodynamic practices.

The Bera family have farmed in the Langhe area of Piemonte since 1785. Their vineyard stretches between Alba and Asti on the road from Barbaresco and Neive that climbs up towards Neviglie and into nearby towns. Soils in the vineyard are heavy clay with limestone which lie on top of iron and galet. This is where the Moscato grape began making a name for itself in terms of winemaking. Moscato d'Asti. The wine all serious wine drinkers love to hate. And for no odd reason; there aren't many wines with such a bubble gummy-reputation as Moscato d'Asti out there.