Durella

Durella
Grape variety Durella
Synonyms Durello, Rabiosa, Cagnina are some of the synonyms for Durella, primarily used in regions like Asolo and Schio in Vicenza province. However, it's important to note that the 'Cagnina' from Schio has no relation to the 'Cagnina' from the plains of Ravenna. The former is a white grape, while the latter is a black grape.
Grape colour White grape
History Durella grapes have a historical background rooted in the Veronese region of the upper Alpine valley, specifically Bolca, known for its abundance of fossils. There have been discoveries of fossil ampelides in this area, believed to be the ancestors of modern grapevines. The name Durella is thought to have been derived from the words 'hard' and 'resistant', a nod to the grape's ruggedness. Traditionally, wine made from the Durella grape was vinified with maceration, resulting in an acidic, intensely colored, and astringent end product. However, from the 1960s, the trend shifted towards white winemaking, producing a much more enjoyable product.
This grape variety, due to its high acidity and unique palate, is especially suited for producing sparkling wines.
Ampelographic features The Durella grape leaf is of medium size, occasionally trilobated or complete, featuring an open petiole sinus. The upper surface of the leaf is light green, opaque, and smooth, while the underside is light green and glabrous. The leaf's teeth are pronounced and sharp, often with convex edges. The grape bunch is medium-sized or small, compact with a highly noticeable peduncle. The grape itself is ovoid, with a thick, tannic, yellowish or golden green skin.
The pulp is juicy with a simple, acidic taste, making it a unique and interesting grape variety.
Characteristics of the wine Wine produced from the Durella grape exhibits a straw-yellow hue of varying intensities. On tasting, it offers a fresh, fruity flavor that is characteristic of this grape variety. The high acidity and unique palate of Durella grapes make them particularly suitable for producing sparkling wines, offering a distinct and enjoyable taste experience.