Dare to Discover Durella: The Little-Known Grape with Big Flavor and Personality!
Durella is a white grape variety native to the Monti Lessini area of the Veneto region in northern Italy, where it has been grown for centuries. The name "Durella" comes from the Italian word "Dure," meaning hard, which refers to the grape's tough skin and high acidity levels.
In terms of viticulture, Durella is a vigorous vine that produces abundant yields of medium-sized berries in medium-sized clusters. In addition, the grape is highly resistant to diseases and pests, which makes it an attractive choice for growers.
Durella is mainly grown in the Veneto region, specifically in the Lessini Mountains, also the Lessini-Durello DOC site (the name of the wine is Durello and the variety, Durella). This area is known for its volcanic soils, which are rich in minerals, and impart unique flavors and aromas to the wines.
The wines made from Durella grapes are generally high in acidity and offer delicate aromas and flavors. They are often characterized by notes of white flowers, green apple, lemon, peach, apricot, and minerals. Durella wines are typically made in still and sparkling styles, with the latter being the more common.
Durella sparkling wines are made using the metodo classico, which involves secondary fermentation in the bottle. This process gives the wines a fine and persistent perlage, contributing to their aging potential. As a result, Durella sparkling wines are often compared to Champagne and are considered underrated by many critics.
The Lessini-Durello DOC requires that wines contain at least 85% Durella grapes in the blend, but some producers also make 100% Durella wines. Other DOC wines that include small percentages of Durella are Monti Lessini, Breganze, and Gambellara. In addition, there are numerous IGT wines made with Durella.
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