The grape variety Durella

Durella is a distinctive white grape variety native to the Veneto region in north-eastern Italy, particularly thriving in the provinces of Verona and Vicenza. Renowned for its high acidity, Durella produces wines that are fresh, vibrant, and enduring. The aromatic profile is marked by lively citrus notes, particularly lemon and green apple, often accompanied by subtle hints of minerality and delicate floral undertones. On the palate, Durella's zesty acidity brings a refreshing energy, complemented by a crisp, clean finish and, occasionally, a savoury touch of almond.

This grape is the foundation of various wine styles, most notably sparkling wines—both traditional method and tank method—which benefit greatly from its natural acidity and structure. Still varietal wines, although less common, display Durella's trademark freshness and can develop intriguing complexity with age.

Food pairings ideally highlight Durella's bright character. The wines are a superb match for seafood dishes, notably shellfish and oysters, as well as light salads, vegetable tempura, and young cheeses. Durella's vibrant acidity also cuts through richer fritto misto and pairs well with Japanese cuisine, making it a versatile choice for modern and traditional menus alike.