As we have already told you many times, Parovel loves to support cultural projects and this is the case of "A colloquio con Rossella ", a new short film by Andrea Andolina, based on a story by Gaia Tomassini with a great cast led by Ariella Reggio, Dario Penne, Fulvio Falzarano, Maria Grazia Plos, Sara Cechet Woodcock, Raffaele Sincovich, Romina Colbasso, Isabella Gustincich. The film is produced by the association “Bobo e I suoi amici” with the contribution of NuovoIMAIE and the sponsorship of Parovel olive groves 1898.
And here you see a part of the crew with our Visavì Barde!
Blend of grapes of Malvasia istriana and Glera, our KAMJE Parovel in Slovenian means "stones" and is the undisputed star of the moments of joy and festive meals with specialties that highlight it generosity and frankness. KAMJE is named after the territory where its vines of Istrian Malvasia and Glera grow: sparkling and mineral, simple, fresh and immediate, when bottled it naturally associates the result given by the variety of grape Malvasia istriana to the fragrant, fresh and spring style given by the variety Glera, mother grape of the most famous italian sparkling wine Prosecco.
Straw yellow with elegant bouquet, with hints of yeast, aromas of exotic fruits, fresh herbs and dried almond. The mouth is fresh and well balanced with a final clean and refreshing. Excellent with appetizers of seafood, but also for the whole meal.
You find it in our shop in Zona Artigianale Dolina 546!
This summer Parovel will be engaged in a beautiful and new university initiative thanks to the University of Udine and the DPIA - Polytechnic Engineering and Architecture Department. Bacco's Designing the Wine Process is a week-long summer school for those who want to enter the world of wine through a concrete opportunity for design, organization and planning, confronting some of the most important companies in the wine sector in the region. We are proudly accompanied by companies such as Zorzettig and Humar and we will host students who will study our relationship with the territory, our evolution as a company and our peculiarities.
The name Refosco (Refosc in the Friulian language) probably derives from Rap fosc i.e. dark grapes. The oldest document that witnesses the presence of a Refosco dates back to 1452 where it was genuinely referred to Refosco "maduro", a Refosco made from grapes left to dry before vinification. It was thus obtained a sweet, alcoholic, very fine wine or " fortified wine" , as high-quality wines were called in the eighteenth and nineteenth century. In addition to the sweet Refosco, a dry Refosco was also produced i.e. with no no sugar but just as fine. Thanks to its unique features, Refosco managed to stand out from the many Terrano wines intended as "local ", the result of a mixture of different grapes.
Euro Parovel Vino Terrano Refosco was also used as a blending wine to improve the quality of "ordinary negro" wines for the daily meals. In 1800 there were many varieties that went under the name of Refosco thanks to the great prestige the wine enjoyed. So much so that even a grape from Hungary was baptized "Hungarian Refosco". The name Refosco "dal Peduncolo Rosso" emerged in Udine only in 1863 when a "Grapes Fair" was held. Before this date it probably hid behind the name of Refoschino, the name by which it is still known by in some towns in Friuli. In the years 1960-1970 the Refosco grape had almost disappeared and was deemed unworthy for its characteristics of being little productive and late in bearing fruits. Fortunately today the Refosco is part of the excellence of the wine region.
This infographics of the famous US newspaper The New York Times on the sophistication of Italian extra-virgin olive oil made a lot of discussion a few years ago. Well this is a thorny subject that does nothing but give the itch to any producer of olive oil or wine or both as in the case of Parovel.
It is true that technologies and chemistry today can allow us to misrepresent a product and make it get a good sale, but Parovel remains anchored to the idea that producing healthy things is fundamental and we don't mind if in doing so we renounce to great profits.
So you will not find sophistication in Parovel extra virgin olive oil or wines: we try to work carefully reducing the phytotherapeutic treatments to the minimum because we are the first to consume what we produce. And the same respect we have for ourselves we spread it to the outside, this is one of the reasons why we are still here after 120 years.
