parovel

com_content
vinitaly, cantine-aperte, degustazione-vino, produttori-vino, extravergini-d-oliva, presidio-slow-food, open-cellars, wine-tasting, wine-producers, evo-oils, slow-food-safeguard, olio-extravergine-trieste, storie-enogastronomiche, val-rosandra, vendemmia, terra-madre, salone-del-gusto, torino, ul-ka, weinerlebnisse-triest, wein-tasting-trieste, olive-oil-tasting-trieste, weinverkostung-triest, oliven-oel-verkostung-trieste, weinverkostung, olio-d-oliva-trieste, degustazioni-di-olio-d-oliva, cena-in-vigna, wine-experience, verticale, malvasiaistriana, carso, valrosandra, refosco, olio-nuovo, frantoio, oliven-ol-kaufen, olmuhle, oilmill, bora, vigneti, inverno, vinicarso, doccarso, pasqua2020, vinidelcarso, olio-extravergine-di-oliva, olio-bianchera, tergeste-dop, flosolei, cantinavini, cantinatrieste, osmiza, all-aria-aperta, trieste-wine-tasting, trieste-degustazione-di-vini, picnic-domenicale, picnic, veesperienza-di-vendemmia, weekend, discovertrieste, ollio-nuovo-trieste, olive-oil-producers-trieste, olio-novello, frantoio-trieste, olio-parovel, natale-trieste, consegne-natale-trieste, natale-domicilio-trieste, vini-domicilio-trieste, olio-extravergine-domicilio-trieste, natale-domicilio-friuli-venezia-giulia, olio-domicilio-friuliveneziagiulia, vini-natale, olio-natale, bestwishes, auguri, srecno, grusse, olioparovel, fondazione-italiana-fegato, asugi, salute-e-benessere, vinibuoniditalia, slowwine, derfeinschmeckerolioawards, gamberorosso, bardeparovel, mackeparovel, potatura, potaturaviticarso, rugiada, brina, triestedintorni, vines, vineyardscarso, carsowinearea, parovelwine, parovelcarso
Parovel Blog
Blog - 14/09/2018

Baccos Designing the Wine Process UNIUD Parovel

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.

Blog - 11/09/2018

New York Times infographic bad evo oil vs good evo oil

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.

Blog - 07/09/2018

Glera nuovi impianti Parovel

The Parovel family expands every year and in the year of our 120th anniversary we planted new Glera vineyards.

We use this historic Triestino vine for our sparkling wine Kamje and our white Visavì. Its minerality is really what makes these two wines unique that year after year give us always new satisfactions.

Blog - 07/09/2018

Pagadebiti Malvasia Vitovska vendemmia 2018 Parovel vino trieste

The "pagadebiti/debtsolver", this is how the super-generous bunches like this are traditionally called by the winemakers. In the past they actually must have been goods for exchange or repair of loans. This comes directly from the Parovel 2018 vintage!

Blog - 03/09/2018

It is not yet the right season, but we want to start talking about our extra virgin olive oil by tackling the "quality" discourse.

At the laboratory level how is the goodness of extra virgin olive oil established? Well there are specific factors that identify the characteristics of an extra virgin olive oil and we list them in this article that we have shared and that we think is very interesting: The good quality EVO oil (follow the link).

Enjoy the reading!

olive bianchera 2016 parovel

This site uses cookies. By continuing to browse the site you agree to the terms and conditions provided for the use of cookies. > Read More