The first white vinification experiments (understood as being the more classic process, without contact with the skins) conducted by Dr. Michielet, one of the leading oenology experts, were conducted in 2004, and the result was a slightly coloured wine, with floral fragrances and a fruity nose.
On the palate, the wine tasted cool, acidulous and mellow, with fragrances recalling fresh flowers and unripe fruit, with the strong presence of apple. Subsequently, through consultation with expert oenologists and after several attempts, our Grapariol was perfected and is currently produced in two versions: sparkling and spumante.
Today, Grapariol is a wine boasting outstanding and recognised excellence, which is enjoyably acidulous, cool, packed with the fragrances of blooming fields in spring and of white fruit that has not ripened yet. A great wine to accompany fish dishes, that’s excellent with cod baked in traditional Venetian style, a typical local dish, but also an extraordinary wine to accompany spring risottos. Grapariol Spumante was referred to by expert sommeliers as the valid alternative to the famous Prosecco, which is, as everyone knows, the most popular Italian white wine in the world.