Il Vitigno Unico di Rabosina Bianca: Grapariol Barbaran
90 anni di storia
Tradition Alive: Artisan Winemaking at the Barbaran Winery
At Barbaran Winery, winemaking becomes an art. Artisanal harvesting, followed by soft pressing and static decantation of the must, preserves every nuance of terroir. Primary fermentation is carried out with selected yeasts in temperature-controlled steel vessels, while the masterfully executed frothing process gives the wine its lively effervescence.Discover Grapariol
Colors and Perlage: Tasting the Grapariol Barbaran
Grapariol Barbaran presents itself to the taster with a straw-yellow color and greenish reflections, accompanied by a fine and continuous perlage. On the nose, suggestive notes of unripe fruit, green apple and cedar emerge, anticipating a sweetish taste and pleasant acidity that stimulate the palate.
Recovered Wines
Vini tipici italiani
Vini Autoctoni
Vini Bianchi
The history of Grapariol from 1600 to the present.
This wine is the result of a rediscovery of ancient origins, brought to the fore by Simeone Barbaran. It is a unique sensory experience, capable of transporting those who taste it on a journey through tradition and innovation.
“Grapariol is an old grape variety rediscovered by our father and established excellence and well-known researchers of ancient grape varieties from Veneto.
In the 1990s of the last century, we stopped its uprooting to prevent its ultimate loss, and after a decade of experimentation its viticultural and enological potential was verified.
To this day it is present on our property and is named and known as “Grapariol Barbaran.”
Wine recognized of great excellence by expert sommeliers and all its loyal admirers.
This important work of recovery stems from the deep connection Simeone has with his origins – well rooted in the land of the Piave River – and the desire not to lose the traditions, in order to then, pass them on to future generations.”
Fabio, Paola and Barbaran Family.
1679
Giacomo Agostinetti – Introduction of Rabosina and Rabosazza, white Rabosa vines, in the Province of Treviso.
1870
Comizio Agrario di Conegliano – Official documentation of white Rabosa vines, including white Rabosina and white Rabosa.
1874
Antonio Carpenè and Angelo Vianello – Description of white Raboso cultivated in the Marca Trevigiana.
1882
Senate of the Kingdom – Jacini Inquiry into agricultural condition, mention of four types of Raboso, including Raboso Bianco.
1939
Italo Cosmo – Description of white Rabosa among the Raboso Piave cultivars.
1967
Birth Az. Vinicola Barbaran Castagnotto Irene – Starting Simeone Barbaran’s wine business, with a focus on Grapariol wine.
1968
Begin the search for white Raboso grapes in the old vineyards around Zenson.
1974-75
Start of cultivation of international grape varieties and production of Grapariol wine.
1995
Dr. Angelo Costacurta – Involvement of the Conegliano Experimental Institute for Viticulture in grape research.
1996
Collecting White Rabosina buds to start the safeguard process.
1997
Authorization for the planting of an experimental Rabosina Bianca vineyard.
2000
Foundation of the Regional Center for Viticulture, Enology and Grappa in Conegliano.
2004
First tasting of Grapariol Barbaran wine in Godega Sant’Urbano – TV.
2005
Beginning of phenological observations of Rabosina and Rabosa bianca. First grape withdrawals from Barbaran vineyards and first experimental winemaking.
2006
Publication of studies in L’informatore Agrario on the distinction between Grapariol Barbaran and Grapariol Mamprin.
2007
Entry in the National Register of Vine Varieties: Grapariol B.
2008
Dr. Enrico Battiston – Publication of the comparative studies between Rabosa bianca and Rabosina bianca.
2017
Resumption of Rabosa Bianca studies with the involvement of CREA.
2021
Entry in the National Register of Vine Varieties: Rabosa Bianca B.
TODAY
BARBARAN Vini Ritrovati continues the tradition, with more than 19 ha of Grapariol vineyard area.
1679
Giacomo Agostinetti – Introduction of Rabosina and Rabosazza, white Rabosa vines, in the Province of Treviso.
1870
Comizio Agrario di Conegliano – Official documentation of white Rabosa vines, including white Rabosina and white Rabosa.
1874
Antonio Carpenè and Angelo Vianello – Description of white Raboso cultivated in the Marca Trevigiana.
1882
Senate of the Kingdom – Jacini Inquiry into agricultural condition, mention of four types of Raboso, including Raboso Bianco.
1939
Italo Cosmo – Description of white Rabosa among the Raboso Piave cultivars.
1967
Birth Az. Vinicola Barbaran Castagnotto Irene – Starting Simeone Barbaran’s wine business, with a focus on Grapariol wine.
1968
Begin the search for white Raboso grapes in the old vineyards around Zenson.
1974-75
Start of cultivation of international grape varieties and production of Grapariol wine.
1995
Dr. Angelo Costacurta – Involvement of the Conegliano Experimental Institute for Viticulture in grape research.
1996
Collecting White Rabosina buds to start the safeguard process.
1997
Authorization for the planting of an experimental Rabosina Bianca vineyard.
2000
Foundation of the Regional Center for Viticulture, Enology and Grappa in Conegliano.
2004
First tasting of Grapariol Barbaran wine in Godega Sant’Urbano – TV.
2005
Beginning of phenological observations of Rabosina and Rabosa bianca. First grape withdrawals from Barbaran vineyards and first experimental winemaking.
2006
Publication of studies in L’informatore Agrario on the distinction between Grapariol Barbaran and Grapariol Mamprin.
2007
Entry in the National Register of Vine Varieties: Grapariol B.
2008
Dr. Enrico Battiston – Publication of the comparative studies between Rabosa bianca and Rabosina bianca.
2017
Resumption of Rabosa Bianca studies with the involvement of CREA.
2021
Entry in the National Register of Vine Varieties: Rabosa Bianca B.
TODAY
BARBARAN Vini Ritrovati continues the tradition, with more than 19 ha of Grapariol vineyard area.
