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In ten days it's Christmas!

Blog / 15 December 2014


The "bonboni"!! Who has not had the elderly aunt who kept the mints for when you went to see her?
At Christmas it must be so, whether you're religious or not, it's the time of the year when giving something means to say "Here, I thought of you".
In the Zona Artigianale Dolina (Industrial Area of Dolina) in Trieste, there is a table set that awaits you with our "bonboni": extra virgin olive oils, Vinja Barde wines, paté and pickled olives, all that we produce here for you during the year a few steps from the Val Rosandra, along with traditional sweets from Trieste, so you can say "Here , I got it for you."

Until December 23rd 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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30 years of Val Rosandra

Blog / 09 December 2014

Saturday, December 13 at the Teatro Comunale of France Prešeren Bagnoli Rosandra Boljunec will celebrate 30 years of the creation of the Park first and then the Natural Reserve of Val Rosandra and we will also be there to talk about the importance of its protection. The conference will be held from 9:00 to 13:00 during which the photo exhibition by Roberto Valenti Carso - Kras (Karst) will also be inaugurated.

For information on the detailed program www.riservavalrosandra-gliscica.it.

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CHRISTMAS SHOWROOM in Zona Artigianale Dolina from November 24th 'till December 23rd

Here in Zona Artigianale Dolina/Industrial Area Dolina, in San Dorligo della Valle Dolina, Trieste, there’s an installation of good things that awaits you: it is Parovel Christmas, a house corner that welcomes you between a jar of spices and a tray of cookies, a lantern and the wood ready to burn. A table set with Parovel products awaits you: indigenous wines from the cru line Vinja Barde Vitovska, Terrano, and the new born white Visavì, the sparkling wine Kamje, the warm bitter olives liquor E2P, perfect with a chocolate dessert and then the extra virgin olive oils Mackè, RoZò and Ul'ka along with the natural olive wood jewels Parovel Pjažè. But by Parovel Christmas you can also find traditional cakes and other products from the Karst, natural and reusable, to enrich your gift.
And also this year you find Parovel Christmas by Ginger in Trieste, where you can combine Parovel products with fine tea, spices and fresh house-made Anglo-Saxon pastry.
So come to visit us from November 24 onwards in Zona Artigianale Dolina/Industrial Area Dolina, San Dorligo della Valle Dolina, or pop in by Ginger in via dell’Annunziata 3, in Trieste, to choose your Christmas gifts.
On our site a gallery of our Christmas Packs.
Parovel also makes home deliveries.

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 or  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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