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.
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 Barde 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 istriana), 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 Barde Parovel 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 Barde that thus it acquires a greater aromatic purity that in the case of Matos Nonet Barde 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 Barde 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
Sales manager
PAROVEL vineyards and olive groves
Read here our technical data sheet.
To refresh the minds in the hot days of August,
some evenings of the Osmiza will be dedicated to:
Sunday, August 10
LATIN SUNDAY AT THE OSMIZA
Enjoy the evening of the San Lorenzo with the company of Latin American warm notes from the 50s performed by instrumental group Siete Notas del Cha Cha
Friday, August 15
FERRAGOSTO PASIONAL
Persuasive and sensual atmosphere for the Mid-August Eve you do not expect. Come and visit us and you'll understand!
Saturday 16 and Sunday, August 17
VINCELTICA
The final two days of the Osmiza will be dedicated to the Celtic culture
in collaboration with the cultural association and amateur sports Liberi Briganti with historic encampment, archery contest and music with the bagpipes and drums of Siegel Senones.
Monday, August 18
Pupkin KABARETT
"Nightmare of a Midsummer Night - 4.0"
The most pleasing adventures can happen when least expected. (Italo Svevo)
The Pupkin Kabarett returns on time just like remorse a year away with a
evening prepared specifically for healthy people who willingly stays in the cellar, together with a crackling Niente Band and particularly Balkan.
See you in the Winery!
HOURS:
Sat - Sun - Holidays 10:00 to 23:00
other days 5:00 p.m. to 11:00 p.m.
For info and booking:
+39.346.759.0953 | This email address is being protected from spambots. You need JavaScript enabled to view it.
It's soon harvest time, but immediately afterwards in autumn we'll come back with new events to keep you company!
NEW OIL AT THE OIL MILL OCTOBER, 26 + NOVEMBER 2 & 16
AUTUMN OSMIZA NOVEMBER, 6-16
BAKUS DAY NOVEMBER 8
Parovel Oil Mill and Winery
info and booking +39 346 7590953 | This email address is being protected from spambots. You need JavaScript enabled to view it.
After the success of the first evening, Vinja in B becomes a fixture throughout the year.
The restaurant Al Bagatto by Roberto Marussi takes bag and baggage and moves to Parovel Winery in Bagnoli della Rosandra- Boljunec once a month, among vineyards, olive groves, barrels and installations designed for the occasion by Sabina Bonfanti | naanstudio.
The cost will always be € 65.00 per person.
