Durella, also known as Durello, is an ancient indigenous grape variety from the Veneto region, associated primarily with the hills of the Lessini Mountains, between the provinces of Verona and Vicenza. Historical records document its presence in the Vicenza area as early as the late nineteenth century, whilst traditional names such as Durasena, Durola and Durona reflect the variety of names by which it has been known over time. The bunch is generally medium-sized, short, winged and moderately compact; the berry, medium-sized and ovoid, has a thick, firm skin – a characteristic from which the variety’s name is said to derive – and juicy flesh with a simple, pleasantly tart flavour. The leaf is medium-sized, entire or slightly three-lobed, with a light green, flat and slightly tomentose surface.
Cultivation is concentrated in the valleys of Verona and Vicenza, particularly in the Alpone, Chiampo and Agno areas, on soils of volcanic and volcanic-detrital origin. Durella produces wines of marked freshness, savoury and upright, with a robust structure and remarkable ageing potential. In still wines, the aromatic profile is delicate, distinctive and slightly fruity; its natural acidity and the thickness of the skin make it particularly well-suited to sparkling wine production, using either the Martinotti method or the classic method. Over time, it can develop greater complexity, with evolved nuances and hints of pastries and yeast.