DURLI’ Durello Brut Metodo Classico

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$25.00

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The Product in Brief:

✓ Durello Brut Metodo Classico

✓ 100% Durella an indigenous grape variety with natural minerality and acidity

✓ Vines aged 10 to 50 years

✓ Brenton di Roncà (VR) – 450 m a.s.l.

✓ Minimum 15 months on lees

✓ Production: approx. 10,000 bottles

✓ Alcohol content: 12% vol.

Durlì by Dama del Rovere is a Durello Brut Metodo Classico that originates from the volcanic hills of the Lessini Mountains, in the Roncà area of the province of Verona, one of the most suitable areas for cultivating Durella grapes. The vineyards are located in Brenton at about 450 meters above sea level and include plots with ages varying between 10 and 50 years, trained with the Trentino pergola system. Durella is an indigenous grape variety of eastern Lessinia characterized by natural savouriness, acidity, and a strong aptitude for sparkling wine production. The grapes are hand-harvested between late August and mid-September to preserve their freshness and balance, essential elements for producing Metodo Classico sparkling wines. After vinification in stainless steel tanks, the wine is bottled and aged on its lees for at least 15 months. This process allows the Durello Metodo Classico to develop fine perlage, freshness, and a pleasant mineral character, typical of the volcanic soils of the Lessini Mountains.

Product Sheet:

Denomination: Durello Brut Classic Method Quality Sparkling Wine.

Grape Varieties: Durella, an indigenous grape variety of eastern Lessinia.

Production Area: Brenton di Roncà (Verona) – 450 m a.s.l.

Age of vineyards: 10 to 50 years

Training System: Trentino pergola

Yield: 90-100 quintals/hectare

Vinification: Harvest between late August and mid-September with manual collection in plastic crates; fermentation in stainless steel tanks, followed by bottle aging on lees for a minimum of 15 months. Disgorgement and topping up with the same wine follows.

Bottles produced: approximately 10,000

Format: 0.75 L – 1.5 L

Alcohol content: 12% vol.

Pairings: ideal as an aperitif, accompanies fish appetizers, light fried dishes, shellfish, delicate cured meats, and fresh cheeses.

Veneto, located in northeastern Italy, is renowned for its extraordinary history, breathtaking landscapes and exquisite food and wine traditions. Veneto cuisine and wines are appreciated throughout the world and reflect the cultural and territorial diversity of the region. Veneto is famous for its fascinating historical cities such as Venice, Verona and Padua, which are home to countless works of art and architectural treasures. Venice, the city of canals and palaces, is considered one of the most romantic and fascinating destinations, while Verona, the city of Romeo and Juliet, is famous for its Roman amphitheatre and opera performances. Padua, with its historic University and the Scrovegni Chapel, offers a wide range of cultural attractions.

The Veneto region is known for its excellent wine production, which includes famous wines such as Prosecco, Valpolicella and Soave. Piave is the name of a DOC wine produced in the provinces of Treviso and Venice around the lower course of the Piave. The vineyards of Veneto extend from the hills of Treviso, Vicenza and Verona to the plains of the Po. Venetian cuisine is equally varied and delicious, with fish and seafood dishes along the coast and in the Venetian Lagoon, and more robust meat and vegetable recipes inland. Some of the region's signature dishes include risotto, bigoli (egg pasta), polenta, and baccalà alla vicentina. The Pedemontana Veneta area is undoubtedly the most authentic expression of the typicality and richness of the region's food and wine heritage.

153 typical areas within a 5 km radius of the new Pedemontana Veneta highway. Among these, 9 DOP products, 5 IGP, 4 DOCG wines, 8 DOC, 4 IGT, 119 traditional agri-food products and 4 Slow Food presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats and delicacies, including, to name a few, Asiago DOP, Morlacco and Imbriago cheeses, Grappa and fruit distillates, Sopressa DOP, stone-ground flours from ancient cereals (Mulino Terrevive), Extra Virgin Olive Oil DOP which, with the denomination "Conca degli Ulivi" produced (Oro de Poè) in small but very precious quantities, boasts prizes and awards in prestigious international competitions. Prosecco DOCG of Valdobbiadene and Asolo. In addition to the aforementioned Prosecco, appreciated and exported throughout the world, in recent years, native vines that had been forgotten have been re-evaluated, among which the Recantina and the Rabbiosa dei colli Asolani (Pat del Colmel) stand out. Once called “Rabbioso” or “vino del Piave”, Raboso is a native red grape variety from Veneto with a thousand-year history (Italo Cescon). It is a great Italian red wine with a clear identity well-rooted in the territory of the Piave, which today wants to regain a prestigious position among the great Italian wines. Let yourself be won over by the quality and tradition of the artisan producers we have selected for you, producers who best express the authenticity and richness of this wonderful region.

Some wineries are born from a project, others from a deep-rooted conviction. Dama del Rovere belongs to this second category. Their philosophy is encapsulated in a simple phrase: “We live for this work.” It's not a slogan, but a daily responsibility. Every decision, in the vineyard and in the cellar, directly impacts their future. The company was founded with the 2003 vintage in Brognoligo di Monteforte d’Alpone, in the heart of the Soave Classica area, by brothers Massimo and Davide Prà, fourth-generation winemakers. Davide manages the fields, Massimo oversees the cellar. But every decision is shared and made together. The project spans two complementary territories. In Brognoligo, on the volcanic hills of Soave Classico, Garganega vines root themselves in deep, mineral-rich basaltic soils. The East and North-East exposures and the volcanic nature of the soil give the wines structure, marked savoriness, and that typical bitter almond note that distinguishes great Soave. In Brenton di Roncà, on the slopes of the Lessini Mountains, the vineyards are located between 450 and 500 meters above sea level. Here, significant day-night temperature variations preserve freshness and aromatic integrity. It is in this context that Durella thrives, an indigenous variety naturally rich in acidity and mineral salts, ideal for Metodo Classico sparkling wines. Massimo has been working on sparkling wine bases for years with a precise and patient approach, based on setting aside various vin de réserve which, season after season, are preserved and then blended to create consistent and recognizable cuvées.

This work is structured today as a true perpetuelle: a dynamic reserve where small portions of wines from previous vintages are kept alive and progressively integrated into subsequent blends, helping to build depth, stylistic continuity, and vineyard memory over time. This method has also been refined through significant professional experience in Burgundy, where the culture of blending, precision, and time is an integral part of the production identity. Aging on lees thus becomes a central step: 15 months, 24 months, 36 months, up to 60 months for the Brut Nature. It is during this long wait that Durella finds balance, depth, and identity. Dama del Rovere is part of the Italian Federation of Independent Winegrowers: every bottle is made exclusively from grapes from their own vineyards, and all stages, from vineyard to bottling, are directly overseen by the family. In the vineyard, harvesting is manual; in the cellar, technology and precision are tools at the service of the raw material. Dama del Rovere is the meeting point between volcanic Soave and Durella from Lessini. Between altitude and mineral depth. Between farming memory and the culture of time. In addition to Metodo Classico sparkling wines, the winery produces still wines from Garganega, Trebbiano di Soave, and Riesling, as well as a passito that tells the other soul of the territory. Different projects, but with a common trait: tension, savoriness, and respect for origin.