DurellaHeart of Doc is the Durello vine (generally also called Durella) which is of ancient autochtonal origin. In fact fossils, which were found in Vestenanova di Bolca in Val d'Alpone, witnessed its origin and are ancestors of the actual "vitis vinifera". Fuhter more, on one hand, an historical documentation dates back since almost two century ago, in 1750, the presence of Durello, if you consider its identification with the ancient "portrigde's eye" which was so called by Mr Acanti and Mr Maccà. On the other hand Durello dates back to the XIII century, in 1292, if you consider its identification with "durasena" written in the Communities Statute of Custoza. Recently Giulio da Schio wrote about Durello as a vine, which matured "sugared grape" spread on the hills of Arzignano.
The vine of Durello is a vigorous variety, able to adapt itself to several kind of calcareous or volcanic soils. The bounches of grapes are medium size, they have piramidal and compact form. The skin is thick, thougt and tannic. The vineculture area is not only located in Lessini mountains, but also, on the hills near Pontremoli in Alta Lunigiana. It is also recomended in the province of Massa Carrara. Peculiar characteristic of this wine, thanks to the high quantity of malic acid and the lively total acidity, is its vocation to be sparkled, fermented in bottle (Champenoise method) or in autoclave (Charmat method). As a matter of fact Durello has been sold in Germany to produce Sekt. Durello is fresh, lively, dry, a little bit acidulous and streight. It can be served as an aperitif. It accompains well fish, as in venetian tradition "baccalà alla vicentina" (dried salted cod), trout, oysters, but also starters, soups and omelette. Durello Doc is obtained from the vinification of different grapes varieties (disciplined by the law): Durello at no less than 85% which can be blended up to the rest 15% of others grape varieties namely Garganega, Trebbiano di Soave, Pinot bianco, Pinot nero and Chardonnay. The vineculture of Durello cover an area of about 530 hectars. The production of Durello wine amounts to 85000 q. yearly.
Soave, thanks both to its history and its size, may be considered a unique place for observing the evolution of the selection and safeguarding of the viticultural patrimony from which the wine originated.
Ever since the beginning of the 20th. century, researchers have identified in Soave – alone among the historic production zones for Verona’s top-quality wines – a specific identity linked to the origin of the soil (predominantly volcanic), which differentiates it from the other historic areas of Bardolino and Valpolicella.
The characteristics of the soil and of the environment in general have, then, led to the natural selection of grape varieties which have only succeeded in expressing themselves to the full, in terms of quality, in this particular area. Garganega and Trebbiano di Soave - as we know them today - are the result of a long, natural interaction between the individual grape variety and its environment, to which Man has, in recent years, given his own particular contribution.
Trebbiano di SoaveGarganega is not markedly aromatic in nature, but displays a small range of perfumes of which almonds and white flowers are the most clearly identifiable. Its biological development is very long, so that it does not actually complete its ripening until October. Its skin is very tough and is a particularly deep yellow (verging on red) when ripe. It does not display especially high acidity but rather an inviting balance of extract and fruit sugars.
Trebbiano di Soave has traditionally always been present in the vineyards, though it has gradually given way to the more exuberant Garganega. But in recent years it has shown itself to be the ideal partner in new enological profiles for the Soave of the future, its tangy liveliness blending with the typical structure and density of the Garganega variety.
