essini Durello takes its name from Durella, a white-grape variety that is diffused only in the area now covered by the DOC discipline. It is a species, with highly particular characteristics, that was first identified in the last century and that has been widely planted in the production area in the last 50 years. Long confused with the Nosiola variety, Durella is different from other vines grown in the district because of its propensity to ripen late. Growers are usually forced to wait until the end of October to start harvesting. Its pronounced vigor and constant and abundant production are other characteristics of the variety, in addition to its elevated level of free malic acid, which makes it ideal for the production of sparkling wines. That capacity has made its production economically advantageous to local growers who are able to obtain higher prices for the Durella than for DOC Soave and have, therefore, steadily increased its cultivation.
A large part of the wine made from the variety's grapes was traditionally exported to West Germany, where it was used as the base for the production of Sekt. Now, with the granting of the DOC, that practice appears to be declining. And that shrinkage is expected to continue, since the wine is in increasing demand on the market as Lessini Durello Spumante and need not, therefore, serve as the base of another product.
This page was written by Stefano Milioni. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).
essini Durello takes its name from Durella, a white-grape variety that is diffused only in the area now covered by the DOC discipline. It is a species, with highly particular characteristics, that was first identified in the last century and that has been widely planted in the production area in the last 50 years. Long confused with the Nosiola variety, Durella is different from other vines grown in the district because of its propensity to ripen late. Growers are usually forced to wait until the end of October to start harvesting. Its pronounced vigor and constant and abundant production are other characteristics of the variety, in addition to its elevated level of free malic acid, which makes it ideal for the production of sparkling wines. That capacity has made its production economically advantageous to local growers who are able to obtain higher prices for the Durella than for DOC Soave and have, therefore, steadily increased its cultivation.