Barbaran

About Winery and Wines

Our dearest childhood memories date back to when we three brothers played in the cellar, watching and disturbing our parents’ daily activities: running up and down the old stairs, amid the oak barrels, running and jumping over the transfer lines, amid piles of demijohns, funnels, tyres and old maps hung on the walls, where you could see our grandparents’ Barbarana House nestled in the estate. A genuine wine “workshop”. The admiration we nurture for the hard work of our father Simeone and of our mother Nori encourages us today, fuelling our great passion, to carry on with this long family tradition in the fascinating world of wine making. To this day, we like to return to where everything started and where year after year, strong and sturdy vines continue to produce outstanding grapes to make traditional and above all ancient wines. The Municipal Library of Treviso is home to the old blueprints of the municipality of Zenson di Piave in the 17th Century, which show “Casa Barbarana” close to the centre of town. It was our family’s house with adjacent land where black Rabosa and white Rabosa vines were grown.

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.