The vines that produce the prized Enantio grow on the hills in the western part of the village of Avio and in particular in the area of Sabbionara Castle, which is a favorite destination for tourists from Vallagarina and beyond every year. The selection of the grapes is the result of the commitment and dedication that the members of the Cantina di Avio dedicate to the cultivation of this historic variety. In the past, Enantio brought secure income to farming families in the valley.
To offer connoisseurs an excellent product, growers at the Cantina sociale di Avio harvest this grape rather late, usually in the third decade of October. Some even speak of harvests in November, under the snow. Production is done by hand, and only the bunches that pass the sorting stage will be pressed to become Enantio. Vinification of this red wine is done by the classic method: the crushed grapes ferment in stainless steel tanks, followed by racking into barrels and barriques, and finally a year-long storage in bottles takes place. The transition from harvest to your glass takes a full four years.
Enantio riserva accompanies all tasty first courses in the Trentino tradition, best when served with game sauces. It is unbeatable with late autumn dishes such as stracotto d'asino, braised meats and traditional boiled meats. This wine loves to be paired with aged cheeses such as Grana Trentino Dop.