Just outside of Verona, Italy, there is a wine region ready to knock your socks off. The Soave area is home to a specific special grape, durella. The ancient and volcanic mineral rich soils of the Soave allow this unique white wine grape the thrive, and craft some amazing traditional method sparkling wines (like champagne)! Why is this grape special? What’s the difference between Durello and Durella? Where can I taste a Durello wine? find out all this and more when you MEET DURELLA!
🍷 Click here to buy a Durello wine : https://verovino.com/veroshop/sandro-de-bruno-durello-36-months-champagne-method-organic-italian-sparkling-wine
🍷 Click here to learn about Sandro de Bruno, producer of Durello wine: https://verovino.com/sandro-de-bruno-soave-verona-organic-italian-winery
🍷 Click here to learn more about Soave and the durella grape: https://verovino.com/vero-blog/sandro-de-bruno-volcanic-italian-sparkling-wine
🍷 Get our recipe for Baccala Mantecato, great for pairing with Durello wine: https://verovino.com/vero-blog/authentic-italian-venice-natural-wine-food-pairing-cicchetti-baccala-mantecato-cod-recipe-easy
About Vero:
Did you know that less than 1% of wines make it to US retailers’ shelves? At Vero, which means “real” in Italian, we are constantly looking for small production, sustainably made, authentic wines from farmer-artisans not yet present in the US market. Our mission is to create a community of wine and food lovers, small producers and businesses where passion is the common denominator.
when you hear about Italian sparkling
wine what is the first thing you think
about if production numbers are any
indication it’s most likely prco and I
would bet you didn’t think of leini D so
let’s learn a little bit about it and
find out why it’s worth drinking hi
there I’m Jacqueline for Vero and our
mission is to bring to the US uncommon
wild and scarce wines and our search for
these amazing authentic and delicious
hidden gems have led us to find soave
and monini in Northern Italy located
just a short drive north of Verona and
just east of legarda valella and amaron
land soave is a wine growing area rich
with castles and Vines of mostly white
wines the soils here are volcanic in
origin and in The Vineyards around
monini specifically the rocks are black
and it is common to find obsidian and
Flint among the rocks there are also
lots of fossils and the land is rich in
minerals and iron that adds extra layers
of complexity to the grapes and wines
that come from this area this volcanic
soil has been the home of the derella
grape variety for centuries you’ve never
heard of it well then let’s explore it
together starting with the name as with
many old grape varieties the name gives
us a hint of what we can start to expect
from this grape you see the word dur is
derived from the Italian word for hard
or tough Duro and this right away
reveals two of the main characteristics
of the grape for us it has a thick or a
hard skin and can have very high acidity
and this is what makes it kind of hard
to drink in the wrong circumstances in
fact it is so high in malic acid and
vitamin C in olden days it was used to
help starve off scurvy like lemons and
oranges were and in the 1200s it was so
prized that the nearby venetians would
also trade the grapes with the
Norwegians derella grapes for salted cod
also known as bakala which is a staple
of Venetian Cuisine but I digress what’s
important to note for us wine lovers is
that the acidic and and thick skin
characteristics of derella are what make
it interesting because these things are
what help to make it an amazing
sparkling wine grape while Della can be
vinified in a tank charmat style ala
prco and called laini Dell doc today we
want to focus on what happens when you
vinify Della using the traditional
method Allah champagne to become monini
Dello Doc and no you didn’t mishar me I
said lini D you see while the grape
itself is called d ending with an a when
it’s vinified it becomes a part of the
denomination Duro ending with an O so
the wine Duro is made with d grapes so
when Dura is vinified in the traditional
champagne method the thick skins and
high acidity allow for something special
to happen because of these skins the
grape ripens later in the season meaning
sugars have the opport opportunity to
develop to create more complex flavors
and Aromas and because of the natural
acidity this extra ripening doesn’t
weigh down the wine or affect the Wine’s
capability to be fresh and maintain its
equilibrium with the Dell traditional
method sparkling wine you can smell the
volcanic soil of the vineyard with a
distinct minerality coming through on
the bouquet alongside the hints of the
expected yeasty bread notes and also of
fruits that can range from green apples
to tropical fruit depending on how much
time the wine has spent Aging in the
bottle and on the palette Lively bubbles
tickle your mouth but with the fresh
acidity it washes everything through
with the softness and a creaminess of
the wine from the leaves that coats
everything we leaving you overall with a
balanced and Oso sippable tasting
experience all right you’re ready to
expand your sparkling wine boundaries
and taste some Dell made with Della then
you can head over to the Vero shop
linked down in the description below to
find wines like those from ver producer
Sandro de Bruno who makes traditional
method durello sparkling wines in the
saave area thanks for joining me today
and if you learned something leave a
thumbs up down below and subscribe so
that I’ll see you with the next video
[Music]
bye
1 Comment
I really enjoy your videos. Short, fun and very informative. Cheers!🍷🍷🍷