Durella, was once considered too acidic for drinking. Local winemakers used it to cut other wines, not to stand alone. Piccinin proves that same acidity makes it perfect for méthode traditionnelle sparkling wine.

Durella is a grape with naturally high acidity and is well suited for crafting sparkling wines. Made in the traditional Champagne method, Epoché 2020 opens with aromas of ripe yellow fruit, citrus blossom, and bread crust. Sharp lemon and white peach lead on the palate, with savory herbs and a chalky edge. Persistent bubbles carry a saline note, finishing bone dry and precise. This bottle shows why Durella earns comparisons to Champagne grapes for its freshness and longevity. It’s also another great reminder that there’s so much more sparkling wine in Italy beyond Prosecco.

A natural fit with oysters, scallops, fried calamari, or seafood risotto. Stay Italian and enjoy Linguine and clams, Cacio e Pepe, or a simple pasta with olive oil and herbs. A Caprese or peppery arugula salad would be great for starters.

Daniele Piccinin is a former chef with a passion for natural winemaking. He farms organically in Lessinia's limestone-rich hills, northeast of Verona, specializing in Durello, a very local white grape once nearly abandoned. He presses whole clusters and has fermented mainly in steel, but he's experimenting with wood fermentation for the first time here as he plans to slowly move away from stainless steel. Epoché rests on its lees for 24 months before disgorgement, though Daniele would prefer longer aging. This bottle can easily be held and will continue to improve for several more years. His dedication to this overlooked grape variety showcases its promise as a sparkling wine varietal.