RARE GRAPE VARIETAL RESOURCE

History: The Durella we speak of is an autochthonous white grape variety historically linked to the small terroir of origin, the hilly area of the Lessini Mountains between Verona and Vicenza in Veneto, where the connection between agricultural history and volcanic geology is particularly evident. Durella has ancient origins, it has been present in this area for centuries. We find traces of it in the sources from 1200, cited as a Durasena grape variety, typical of the Vicenza and Verona area. The altitude of the Lessini Mountains, the good temperature ranges and the light volcanic soils, with basalts rich in minerals, are the terroir of choice for this variety.

At the beginning of the century Durella was often vinified with maceration on the skins or used to increase the acidity of other wines. Only in the last few decades has its valorization begun, thanks to accurate vinification in purity and to an interesting sparkling wine production. Durella became a symbol of Veneto's new volcanic viticulture, capable of producing crisp, minerally, and long-lived wines. Today, the variety represents one of the most distinctive white grape varieties of the Northeast. Today, Durella’s 300 or so producers produce about 700,000 bottles annually. There are about twenty companies associated with the Consorzio Tutela Vino Lessini Durello.

The name Durella, in fact, recalls the hardness of the skin and the markedly austere character of the must, characteristics that in the past made it a rustic blending grape in local white wines. 

Its resistance to drought, wind, and cool climates has historically made it valuable in the most inaccessible hilly areas. Its thick skin makes it less susceptible to botrytis, but it requires attention against downy mildew and powdery mildew in rainy years. 

Officially registered in the National Catalogue of Vine Varieties since 1970, Durella grapes produce musts with very high acidity and good extract, conditions that have made them an ideal base for sparkling wine for decades.

 Vinification can follow two main approaches:
– still style, in steel, to preserve freshness and flavor.
– Classic method with long maturation on the lees, often over 36–60 months, which enhances the grape's structure and sharp acidity.
The sustained acidity requires technical vinification and adequate maturation times to avoid excessive sharpness in young wines. Durello is a wine with good aging potential, can be aged in bottles for over 10 years.

Sources: (https://www.quattrocalici.it ) & Umberto Teot - Vinonovo (vinonovo@hotmail.it)

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=3737

Parentage: Unknown

Tasting notes: Durella grapes have a yellow color with golden reflections. It has a thick skin, rich in polyphenols and a strong and lively acidity.

The elegant nose reveals citrus fruits (lime, lemon, grapefruit), white flowers, fresh herbs, and saline, volcanic notes. In the classic method sparkling wines, long aging on the lees adds hints of bread crust, hazelnut, flint, and a surprising verticality of flavor.

On the palate, the wines are taut, dry, lively, and very savory, with a significant structure despite their restrained aromatics. The finish is long, citrusy, and markedly mineral.

Food pairings: Lessini Durello may accompany dishes throughout the meal, its acidity is a perfect contrast to many hearty foods: seafood starters, soups, egg dishes, shellfish, seafood and white meats. Very good as an aperitif.

Production areas: The main denominations that include it are:  Monti Lessini DOC (still and classic method); Durello Lessini DOC (primarily sparkling) and some Veneto IGTs.

Producers: https://www.autoctovino.com/grape/durella-durello/

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