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What's your present for Christmas?

Blog / 21 November 2014


Not many years ago this type of coffeepot was in use in most households.
We cooked the coffee in the evening and it was left to settle for the morning. Some kind of very tasty long coffee that mixed roasted chicory, barley, and for those who had it a little coffee.
The orange that you see next to it was rather an easy way to scent your home. It was filled with cloves and its aroma spread around the house for a good two months during the winter.
In short, simple ways to get taste and perfume in the house.
And which good and simple Christmas present can you give ?
On our table in Zona Artigianale Dolina/Industrial Area Dolina in Trieste, we offer simple and genuine flavors and aromas to enrich your Christmas with your family or to share with those you love: extra virgin olive oils and wines from local grape varieties cultivated just a short walk from the Val Rosandra patè and our olives in addition to traditional cakes from the Karst.
Come and visit us!

From November 24 from Monday to Friday from 8 to 16 in Zona Artigianale Dolina/Industrial Area Dolina 564 in San Dorligo della Valle - DolinaTrieste.
For info tel 040227050, mob. +39.346.7590953 or  This email address is being protected from spambots. You need JavaScript enabled to view it.  

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Parovel CHRISTMAS 2014

Blog / 18 November 2014


What would be the traditional Karst cakes without a bit of cinnamon? For everything we do we need that additional ingredient that makes it unique and special. You can make your Christmas unique too by choosing products that you love and you want to make known to friends and family. And you can freely choose what to put in your package: our extra virgin olive oils and wines from native grapes, patè and olives of our production and local cakes.

Parovel Christmas is sharing what you like best.

From November 24 from Monday to Friday from 8 to 16 in Zona Artigianale Dolina/Industrial Area Dolina 564 in San Dorligo della Valle - Dolina, Trieste.
For info tel 040227050, mob. +39.346.7590953 or  This email address is being protected from spambots. You need JavaScript enabled to view it.

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Autumn Osmiza! November 6-16 @ Parovel Winery

AUTUMN Osmiza at Parovel Winery in Bagnoli della Rosandra - Boljunec, Trieste, from November 6 to 16 where you can taste the new wine, the Karst Snack with cold cuts, our olives and cheeses from Karst. 

The Autumn Osmiza will be open at the following times:
Monday to Friday 5 p.m. to 11 p.m. / Saturday and Sunday 10 a.m. to 11 p.m.

info and booking:
tel. +39.346.7590953 staff
This email address is being protected from spambots. You need JavaScript enabled to view it.


ORANGE WINE: a phenomenon that develops between tradition and modernity

The idea of ​​producing an "orange wine" is very simple: it is making wine from white grapes in the same way as red grapes, favoring a more or less long contact between the skins and the must in fermentation. It’s defined maceration and it’s the skins that give color. In reality, this choice of production is very important because its modalities have a strong impact on the wine’s style. The length of maceration change the taste of wine as its color and you can still do it both in steel tanks and barriques or in amphora.
Undoubtedly the orange wine was born along with wine itself ie at the time of ancient Rome, where winemaking was all made ​​after a period of maceration of white grapes as black ones. It is not a coincidence that the term to designate them is English. The terminology "orange wine" was born in the States in 2008, but this is more of a re-discovery than anything else. In fact, the story begins in Italy in the 90s with the use of Georgian amphorae. Actually, this type of winemaking produces a lot of energy and finesse and brings out the freshness and structure (tannin) that some grapes such as Chardonnay and Pinot Grigio from the south are struggling to develop naturally.
At Parovel we produce an orange wine that is called Matos Nonet which for his vintage 2008 has received this year a rating of 92 out of 100 by the precious guidebook Robert Parker's Wine Advocate.

It is a blend of 60% Istrian Malvasia, the grape that here reigns; 30% Sauvignon Blanc and 10% Sémillon, both coming from old vines. We wanted to create a wine in the style of the great French wines: it is fruity (Malvasia), aromatic (Sauvignon Blanc) and fresh (Sémillon). The grapes are macerated on the skins for a period of 8 days, the malolactic fermentation is made and it is followed by 8 months aging in French and Slavonia oak barrels. It can be described as a wine of deep golden color. The complex nose and a great personality is characterized by a mint, along with intense aromas of beeswax and dried fruit. The mouth is naturally evolved but remains strictly fresh with a nice flavor of almond cream and a finish of orange peel. 

Like the orange wines Matos Nonet should not be generally served too cold because it may become too hard and stiff. Better to be served as a red wine at a temperature of around 14-15 degrees and aerate it in time as it’s generally done for the material and great personality wines. In fact, the orange wines have a tendency to express themselves better with the increased intake of oxygen and we have observed during some of our tastings with the wine Matos Nonet that thus it acquires a greater aromatic purity that in the case of Matos Nonet is supported and extended by an evident and distinctive mineral vein. These wines are usually wines to pair with food. Their aromatic richness and depth allow you to create surprising combinations if not new emotions. You can well imagine the combinations that resemble the earth, the plant, autumn and spices such as mushrooms, root vegetables, stewed, preserved or slightly smoked meat..
Our ideal pairing with Matos Nonet is rather ethnic and is duck a l’orange, but it’ll also pair with a simple dish of baked fish with citrus fruits or particularly tasty mature cheese.

Elena Parovel

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