About this wine
Vineyard and terroir
The fruit is grown in the Lessini Mountains.
Vinification
The grapes are harvested by hand in mid-October, and selected bunches are chilled to 5 °C before being taken to the cellar. They are destemmed and pressed without exposure to oxygen, followed by approximately 12 hours of light skin maceration, a second gentle pressing and clarification of the must. Fermentation proceeds slowly in steel tanks at low temperature.
Ageing
After fermentation, the wine remains on its fine lees for at least 10 months, with continuous bâtonnage until the tirage liqueur is added. The second fermentation takes place in bottle according to the traditional method, followed by at least 36 months on the yeast lees. After disgorgement and the addition of dosage liqueur, it rests for several further months before release.
Tasting profile
The Durella contributes distinctive iodine and mineral notes, together with pleasantly fresh acidity.
Serving and pairing
Suitable as an aperitif, with appetizers and with dishes from a range of international cuisines.
