August 27, 2025 (Healdsburg, CA) — This September, DaVero Farms & Winery celebrates two milestones: 25 years since planting its first vines on Hawk Mountain, and 35 years after bringing the first olive trees into the United States since 1900. To mark these milestones, DaVero will host a festive Open House & Pig Roast Celebration on Sunday, September 7.
“Who could possibly have seen this coming?” says Ridgely Evers, DaVero’s founder. “That we’re still going strong after all these years is a testament to untamed curiosity, an inability to think inside the box, and being too stubborn to stop – supported by a remarkable stream of good fortune and great people.
“Ours was never the obvious path, but it has been filled with joy – the joy of discovery, the joy of endless new questions, and, above all, the joy of being surrounded by such an extraordinary community.
“We look forward to pausing this long, strange trip to celebrate – and then to hopping right back on board to find out what’s next!”
The 25/35 Anniversary Open House & Pig Roast Celebration welcomes guests to the farm for a day of good wine, good food, and good company. Chef Ray Tang (Daniel NYC, Boulevard, Presidio Social Club) will be on hand to slow-roast whole pigs in a traditional Caja China, accompanied by a cornucopia of seasonal sides from the farm. Guests will enjoy exclusive Biodynamic estate wines, live music, and immersive farm and garden experiences.
Event Details
Open House & Pig Roast Celebration – Sunday, September 7 | 12:00–3:30pm | $110 General Admission (Members receive complimentary tickets)
Location: DaVero Farms & Winery – 766 Westside Road, Healdsburg, CA
Tickets & Info: davero.com/experiences/events
About DaVero Farms & Winery
Founded in 1990 by Ridgely Evers, DaVero is rooted in organic and Biodynamic farming in Sonoma County’s Dry Creek Valley. We grow climate-native Italian grape varieties—including Sangiovese, Sagrantino, Montepulciano, and Pallagrello Bianco—on its estate vineyards, in soils teeming with life, including the site-specific yeasts and bacteria we rely on to carry out fermentation. Today, we produce approximately 3,500 cases annually, sold exclusively direct-to-consumer. The estate also includes 20 acres of Tuscan olive trees, thriving gardens, and diverse habitats, reflecting our farming philosophy that nurtures our land and our community, which in turn nurture us.
