If it's happening in "The County", it's probably here.
Thursday, June 18, 2020
Summer Fun at Avio!
News From Avio
Lots of Fun Planned for this Summer!
Our re-opening weekend was so much fun. Thanks to those of you who stopped by to taste with us. I can't tell you how great it felt to be safely sharing our wine with you! If you stopped by, I hope you'll post a comment on Facebook or Instagram to share your experience. Others may want to know what the new tasting routine is like.
We have a lot planned for this summer and we look forward to sharing it with you. Every weekend we'll have one or more specials or activities planned. Take a look at what we're working on:
June 20 & 21 - Fathers Day Weekend
All Dad's get grilling chips made from our retired wine barrels.
June 27 & 28th - Wine Club Pickup Weekend
We're still working on this one. Look for details in our next club mailing.
July 4 & 5 - Hotdogs & Wine Pairing
Ever wondered which wines to pair with hotdogs? We'll have wine and "wurst" available for tasting.
July 11th - Vineyard Mtn Bike Tour and Wine Tasting
Bike through the vineyards while making stops for wine tasting and antipasti along the way.
Intermediate ride 1.5 hrs - Bring your own bike.
Reservations required - $25/pp
Email or call us to find out more or make a reservation.209-267-1515.
Month of August - Celebrate Avio's 15 year anniversary!
Specials and surprises each weekend!
Sept. 5 & 6 - Labor Day Weekend
We're working on something fun to help you celebrate the end of the summer season. Stay tuned...
Tasting Room Health & Safety Guidelines
The health and safety of our staff and guests is our first priority at Avio Vineyards.
To keep everyone safe, we are:
Conducting daily health screenings of our staff.
Asking guests to refrain from tasting with us if displaying sickness symptoms.
Asking our staff to wear face coverings at all times.
Encouraging guests to wear face coverings when not actively tasting.
Practicing meticulous hand hygiene.
Maintaining physical distancing among our staff and guests.
Limiting our capacity.
Limiting group size.
Asking guests to make reservations for tasting experiences.
Minimizing contact with service items.
Sanitizing customer-contact surfaces (tables, chairs, etc.) before and after each tasting.
Frequently sanitizing all common areas and touch points including payment devices.
Frequently sanitizing our restrooms and other common-use areas.