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wine-searcher.com / Durella Wine
Durella (or Durello) is a light-skinned white grape variety that comes from the Veneto region in northern Italy. High levels of acidity make it a versatile variety, and it is used to make still, sparkling and dessert wines. Durella wines tend to be reasonably light and delicate in most of their forms, with floral, citrusy characters and mineral overtones.
As with the Italian variety Pinella, the name Durella refers to the grape variety, but once vinified it becomes known as Durello. The name, which derives from the Italian word for «hard» or «tough», is thought to refer to the thick skins of the grapes. Durella is a vigorous variety, and performs best on the volcanic hills northeast of Verona, where yields can be kept to a minimum.
Most varietal Durella wines come from the Monti Lessini DOC, in mostly sparkling and still variants. Those that are labeled Lessini Durello must be at least 85-percent Durella under the DOC law, but in practice, many are 100-percent Durella. The grape is allowed in minor quantities in various other DOC and IGT appellations in the region.
In Monte Lessini, spumante (sparkling) wines are produced using both in the methode traditionnelle and the Charmat method. Traditional sparkling grapes such as Chardonnay and Pinot Nero (Pinot Noir) are used, along with local favorite Garganega. A few examples of Durello wine are made in a passito style as well, where the grapes are air-dried to increase sugar concentration prior to vinification.
Durella was once thought to be the same variety as Nosiola from the neighboring Trentino region, but recent DNA testing has proved otherwise. While Veneto is undoubtedly Durella’s home, there are some plantings in Lombardy and Tuscany as well.
Synonyms include: Durello, Durella Gentile, Cagnina, Rabbiosa, Raboso Piava.
Food matches for Durella include:
- Tempura-battered prawns (sparkling)
- Poached fish fillet with salsa verde (dry)
- Smoked fish terrine (dry)
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