T he autochthonous vine of the Adige Valley. Famous from the first century and quoted by Pliny “La brusca. Hoc est de vitis silvestris quod vocatur Oenanthium” from which originates it's name: Enantio.
It is a red of rare expressive potential dense colour and full bodied with an amp and varied aromatic spectre which goes from mature red fruit to gentle spices, with a subtle note of balsam which will stir the more demanding palate.
To enjoy with important grilled meat game... excellent with wild boar cooked on a spit.
Grapes: Enantio 100%.
Vineyard location: foothills along the Adige River between Sabbionara and Rivoli Veronese.
Soil type: alluvial landﬁll from the river Adige, mostly sandy soil, fertile and with an excellent drainage.
Vine training system: traditional Pergola Trentino. The vines are ungrafted and more than 100 years old.
Enantio is an autochthonous vine that was not affected by fillossera.
Viniﬁcation: the grapes are harvested by hand at the end of October after a careful selection of the best grapes, then viniﬁed in stainless steel tanks. The fermentation takes place with an 10-15 days maceration on the skins and at a controlled temperature of 25/27 degrees.
The wine ages in oak barrels for 12 months in order to maintain all the typical characteristics of the autochthonous vine. It ages in bottle for additional 12 months.
To be served at: 16°-18° C.
Food Pairing: a well structured full bodied wine. It combines very well with important grilled meat game, savory dishes of red meat or aged cheese. It is excellent also with traditional Trentino first course dishes.