At Parovel’s the year-end holidays are celebrated with a glass of sparkling wine, not only as an aperitif but also for the whole meal excluding perhaps the dessert, which we’d rather match with wines of older vintages, like a Spomin Barde and old times passito of Moscato Giallo. In fact, the unhealthy and blasphemous habit to combine the dry sparkling wine to desserts brought us to use in a misleading way what is rightly called the most elegant wine of the world, but is not part of our habits. The wine pairing with desserts must necessarily be by concordance. That is, there is so much sugar in the wine so the dessert must have. This stems from the ability of sugar to stimulate our taste buds. If, for example, a sparkling brut would match with a Sicilian cassata, the sugar contained in the latter would stimulate our taste buds to the point that we could even more clearly perceive the acidity of the sparkling wine, its peculiar characteristic. If, however, the champagne were demi - sec or sweet, the sugar content in the same would have the merit to counteract the acidity, mitigating firmly the perception. For sweets and diehard fans of bubbles, we believe that the only sparkling wine to be favored is both Moscato d' Asti and, for those who love the wines a little more " dry " and nervous, the Asti Moscato DOCG.
Our sparkling Kamje, produced every year, a blend of Istrian Malvasia and Glera, name that in Slovene means "stones", is the undisputed star of the moments of joy and festive meals with specialties that highlight its generosity and frankness. Sparkling and mineral, simple, fresh and immediate, it is strongly recommended to taste it in every season or any time of the day. In fact, its tasting takes place " ideally " when it gives its best, i.e. the year after the harvest because, in this case, it maintains its organoleptic characteristics intact for at least one year after bottling.

When bottled it naturally associates the result given by the variety of grape Istrian Malvasia to the fragrant, fresh and spring style given by the variety Glera (mother grape of the famous Prosecco) which in the wine naturally grows hints of white flowers (jasmine, lily of the valley) and herbs such as the excellent honeysuckle for example. Moreover, and as in the cellar the grapes undergo a short maceration at low temperature, the complexity and uniqueness of these features are well preserved even after the phase transformation of the must into wine, that is, after the fermentation phase.

Fermentation takes place in stainless steel tanks at controlled temperature, after a first refinement and subsequent cleaning of the wine the second fermentation of sparkling wine and the froth begin. Followed by aging in steel for about two months on the fermentation lees in autoclave and a final aging in bottle for 2/3 months. Sure , re-fermentation aside, the Charmat - that is, the method of production of our sparkling wine - usually results in a wine characterized by a medium / low complexity, immediate, fragrant, easy. This feature remains, however, the beautiful combinations that can arise with seafood specialties and in perfect harmony with the modern and happy-go-lucky nowadays' trend to celebrate New Year's Eve. In short, let Bacchus give us a peaceful 2015, full of health and with such excellent wines in our glasses!

Warm greetings and cheers everyone!

Elena Parovel
Sales manager

PAROVEL vineyards and olive groves