You don’t travel much in Vicenza and other Venetian areas before you learn that durella is a grape you ought to come to terms with. It’s a grape that originated there. First and foremost it gives acidity.
In ancient times there was an underwater volcano in the eastern Verona province and neighbouring Vicenza. Now there are rolling hills here in the Monte Purga, with volcanic soil and huge amounts of fossils.
While the high acidity in the past has been regarded a weakness, one has now learned to appreciate this feature. It contributes to the longevity of wines, and it’s very useful in blends. And it was in the hills of Monti Lessini that the first DOC was established in 1987.
In the time of afterthought, after coming home from the trip, I decided to order a varietal durella to be delivered to my local shop. And among three available wines I chose this one.
Flavio Prà, experienced producer and consultant based in Soave, started this project in 2000. The aim is to offer typical wines from several designations to a wide audience. The portfolio includes most Soave and Valpolicella categories. The cultivation is always organic, and they also employ other sustainable practises, such as renewable energy. Corte Allodola own some vineyards and also collaborate with farmers in rented plots, in the different areas. Fermentation, winemaking, ageing and tbottling is then done in the cellars in Monteforte d’Alpone, one of the Soave wine villages.
This wine is from the slopes of the Lessini mountains. It has the typical durella acidity (9 g/L), and is balanced with 6-7 grams of sugar.
I Campi Lessini Brut (Corte Allodola)
Straw colour, light mousse. Green apples and bread crust with citric notes. Slender, fruity, evident but integrated acidity, and a slightly bitter aftertaste.