Durella

Durella is a variety of grape used in the production of wine. It is primarily grown in the Veneto region of Italy, where it is used to produce sparkling wines. Durella grapes are known for their high acidity and mineral content, which contribute to the distinctive flavor profile of the wines produced from them.

History

The Durella grape has a long history in the Veneto region, with references to it dating back to the 16th century. It is believed to have originated in the Monti Lessini area, where it is still grown today. Despite its long history, Durella has often been overshadowed by other, more famous grape varieties from the region, such as Prosecco and Garganega.

Viticulture

Durella is a hardy grape variety that can thrive in a variety of soil types, including volcanic soils. It is resistant to many common grape diseases, making it a reliable choice for growers. The grape is named for its hard, or "dura", skin, which can contribute to its high acidity levels.

Wine Production

Durella is most commonly used to produce sparkling wines, often using the Metodo Classico or Charmat method. These wines are typically dry, with high acidity and notes of green apple, citrus, and mineral. Some producers also make still wines from Durella, although these are less common.

Food Pairing

Due to its high acidity and mineral notes, Durella wines pair well with a variety of foods. They are particularly well-suited to seafood dishes, such as oysters and sushi, as well as light poultry dishes and cheese.

See Also

• Italian wine
• Veneto wine
• List of grape varieties