RARE GRAPE VARIETAL RESOURCE

History: Its origins are documented since 1600 when Agostinetti called this vine white Rabosina, a synonym with which it is still identified today. The hardy plant has a good vigor, high sugar content, and is resistant to the main fungal diseases. (Source: Umberto Teot - Vinonovo).

It was long neglected and forgotten, until ampelographic recovery work in the 2000s brought it back to attention, including it in the National Register of Vine Varieties in 2007.

Native to eastern Veneto and western Friuli and traditionally vinified simply for local consumption, it is now being rediscovered for its distinctive identity and potential in producing fresh, fragrant wines, with a good acid and aromatic profile.

In classic white winemaking, the wine is fresh, acidic, and savory, with floral and fruity (apple) notes. Particularly suitable for the production of fresh or sparkling wines, it is traditionally vinified in steel, which preserves its aromatic heritage and lively flavor. It is rarely aged in wood, so as not to obscure its varietal expressiveness.
The finest Grapariol grapes produce sparkling or spumante wines that are ready to drink, vibrant and distinctive, expressing the most authentic traditions of their terroir. Despite its simple and straightforward profile, this grape variety tells a story of local roots and rediscovered identity. (Courtesy of: https://www.quattrocalici.it/)

VIVC: https://vivc.de/index.php?r=passport%2Fview&id=23022

Parentage: Unknown

Tasting notes: Grapariol wines have a pale straw yellow color, sometimes with greenish highlights. On the nose, they offer fresh and delicate aromas: white flowers, green apple, pear, aromatic herbs, with a light citrus or balsamic note.

On the palate, they are distinguished by their marked acidity, dryness, and a sensation of cleanliness and freshness, which makes them very pleasant even as an aperitif or to accompany light dishes.(Courtesy of: https://www.quattrocalici.it/)

Food pairings: Serve well-chilled, ideally between 6-8°C (43-46°F). It is highly versatile, with pairings ranging from traditional Venetian seafood to light summer dishes and even sweet treats.
 Venetian Classics: Baccalà mantecato (creamed cod) and Venetian-style salt cod are considered perfect pairings, as the wine's acidity cuts through the richness.
 Fried Foods: Its high acidity and bubbles make it an excellent pairing for fried fish, calamari, or vegetable tempura.
 Fresh Appetizers: It pairs well with delicate fish carpaccio, tuna tartare, raw seafood, or bruschetta with cherry tomatoes and basil.
 Cured Meats: It works as an antipasto wine alongside mild, sliced Italian cured meats.

Production area: Veneto IGT

Producers: https://www.autoctovino.com/grape/grapariol/

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