Description
Sparkling Grapariol
igt veneto
Grapariol: The Unique Vine of Rabosina Bianca
In the heart of the picturesque production area in Zenson di Piave-TV, lies Vigna dei Campi and Vigna del Raboso, the area of choice for the cultivation of the prized Grapariol (Rabosina Bianca) grape variety. Here, among rows of 2800 vines per hectare, the medium-textured soil provides the ideal base for its development. The landscape, steeped in history and tradition, blends with modern winemaking, highlighting the beauty of Treviso’s nature that inspired the creation of Grapariol Frizzante.Tradition and Innovation: The Vinification of Sparkling Grapariol
The art of winemaking at Barbaran Winery is an experience of precision and tradition. Artisanal harvesting, followed by soft pressing and static decantation of the must, is the first step in this sensory journey. Primary fermentation takes place with selected yeasts in temperature-controlled steel vessels. But the real secret is revealed in the “presa di spuma,” a meticulous process that takes place in an autoclave, where the wine, kept on its own yeasts, acquires its unique effervescence. Aging, which follows, is a period of rest that gives complexity and harmony to Grapariol Frizzante before it reaches your glass. In each bottle, the history of the winery is told, interweaving the past with modern innovation.Unforgettable Tasting: Fruity Notes and Fine Perlage
A flowering of tradition, Grapariol Frizzante, from the Barbaran Winery, is an ancient wine that rediscovers splendor. With a fine and incredible acidic note, it stands out among the most representative wines of the land of Treviso. Straw yellow with greenish highlights, its perlage is fine and continuous. On the nose, unripe fruit emerges with flavors of green apple and cedar.Perfect Pairings: Grapariol with Appetizers and First Courses
The sweetish taste and pleasant acidity make this wine extremely intriguing, perfect for preparing the palate for subsequent culinary delights. Ideal with hors d’oeuvres, fish entrees, cured meats, baccalà mantecato, and Venetian-style salt cod. It is recommended to be served at a temperature of 6-8°C.
