The extra virgin olive oil has that something extra that makes the difference and it’s not just the taste that it gives our dishes but also the high protective and functional capacity useful for our body. And right according smell and taste every autumn we organize some days dedicated to this precious food: “Which kind of oil are you?” October 26, November 2 & 16 at the family Parovel’s Oil Mill in San Dorligo della Valle - Dolina, in the industrial area of Dolina/Zona Artigianale Dolina.
Pressing of the olives, the mill in full swing, the scent of fresh oil and a guided tasting led by an expert, in short a unique experience for all the family: adults and children discovering unexpected fragrances.
The three types of extra virgin olive we produce won’t certainly miss: Rozò, Ul'ka and Mackè.
You’ll then be able to satisfy your curiosity on the organoleptic properties of the good oil and in particular the Bianchera - Belica, the native variety cultivated by Parovel on the hills between Val Rosandra and the upper course of the Rio Ospo. Come and taste it, it’s good for you! The science says.
NEW OIL AT THE OIL MILL
October 26, November 2 &16
The guided tasting of our extra virgin olive oil Ul'ka, Macke and RoZò will be held at the following times:
10:00, 11:30, 12:30 and 15:30.
For organizational reasons, reservation is required for the tastings.
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.
Read here our technical data sheet.