Ancient, rough, capable of astonishing. Durella is the indigenous grape variety of the Lessini Mountains, in the hills between Verona and Vicenza, and owes its name to the toughness of its skin: rich in tannins, compact, almost impermeable. In the Venetian peasant tradition, it was an inconvenient grape, producing tart and difficult-to-tame wines, and for this reason, it had been progressively abandoned. A few stubborn winemakers chose not to let it go.

The territory where Durella takes root is geologically unique: the soils of the Lessini were formed 35 million years ago by the volcanic activity of an ancient seabed, and still preserve basalts, tuffs, and rare minerals that no other terroir in Italy can offer. It is from this subsoil that Durella draws its most recognizable characteristic: a sharp minerality, a stony savoriness, a natural acidity that does not tire and that over time transforms into extraordinary complexity.

A white grape variety, with winged and compact clusters, it ripens late and requires patience. But it is precisely this slowness that makes it perfect for the Metodo Classico: no other Italian grape variety withstands years of aging on lees with such naturalness, maintaining freshness and identity intact even after a decade in the bottle. In its still versions, Durella expresses verticality and tension, with a mineral and citrus aromatic profile that imitates no one.

A variety that doesn't seek easy approval. For those who truly want to understand what it means to drink the territory.