The Successor To Prosecco? Introducing… Durello Spumante

Press Release

The Successor To Prosecco?  Introducing… Durello Spumante

“In the way that Gavi, Verdicchio and others have followed in Pinot Grigio’s slipstream, Prosecco should open the door for more interesting alternatives of Italian sparkling wine,” is the prediction of Tony Brown MW, Boutinot’s Buyer for Italy. 

Boutinot believe they’ve found that alternative in Durello Spumante which, he says, is the sparkling wine of choice in Verona’s bars and restaurants.  “Durello from Veneto has a similar approachable appeal to Prosecco, though in a drier, more mineral style with a bit more depth and texture,” says Tony.  “Crisp green apple flavours are nicely offset by lightly honeyed fruit, and considerably more interest and depth than is normally found in fizz at this price.  Plus, production is more limited than Prosecco, producing an alternative with a more exclusive feel.”

Durello Spumante Brut ‘Palladiano’ NV

RRP £8.75, Chester Beer & Wine; RRP £8.95, winesofinterest.co.uk; RRP £8.90, toscanaccio (Winchester); RRP £8.49, The Vineyard (Dorking); RRP £8.69, Bacchanalia

For this wine Adria Vini - Boutinot’s joint venture with Araldica - teamed up with two growers in the Lessini Durello zone, north of Soave, which has been a DOC since 1987.  Production here is largely in the hands of small growers who traditionally produce bottle fermented wine with up to six years on the lees. 

“Durello is a variety native to this part of the Veneto region,” says Tony. “Its naturally high acidity (the name, from ‘duro’ or ‘hard’ derives from its small, late maturing berries which are ideally suited to high quality sparkling wine) and the cool, volcanic hillside vineyards of Monti Lessini produce complex, long lived wines and the best of these can rank among Italy’s finest sparklers. 

“However,” he adds, “Durello is also suited to younger, zestier tank fermented wines and, understandably, this style has great potential in the UK.”

Araldica’s winemaking team, husband and wife duo Claudio Manera and Lella Burdese, selected the base wines for their suitability to make a forward, approachable style.  The warm, early 2015 vintage proved the perfect year to begin the project with an attractively ripe fruit character to balance Durello’s racy acidity.  Grapes were hand harvested and gently pressed before static decantation and fermentation in the growers’ cellars at 15oC.  The base wines were then taken to Araldica for blending and secondary fermentation in small pressure tanks.  Bottling took place after three months on the lees.”

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Date of issue:                                    13 June 2016

Further information - emma wellings pr:  t 020 8996 5168  e alison@ew-pr.co.uk