Durella is one of Italy's rarest indigenous grapes. Ninety-five percent of it grows only in the Lessini Mountains.

This sparkler opens with a golden pour and persistent fine bubbles. Aged longer than many champagnes, the nose delivers bold aromas of toasted bread, peanut butter, and hazelnut. If it’s not in a flute, it will open and the aromas evolve. Floral notes emerge alongside tropical fruit, grapefruit, and yellow apple. Hints of vanilla and sweet tobacco add depth and complexity. On the palate, it's dry and crisp yet surprisingly velvety. The bright acidity carries toasted notes and tropical fruit flavors through to its elegant, balanced finish.

Parmesan, porcini mushroom pasta, gnocchi with mushroom ragù, or a hearty mushroom stew. Try it with Cornish hen, roasted turkey, or your favorite fried foods. It shines as an aperitif too.

Guerrino Fongaro founded this winery in 1975 when he retired to the Lessini Mountains, fulfilling his lifelong dream to craft his own wines. Fongaro became one of the first producers to champion Durello sparkling wines when most winemakers in the region were abandoning the challenging Durella grape. Today, Tanita Danese leads the estate with 12 hectares of organically farmed vineyards in the volcanic soils of the Alpone Valley. Viola Brut spends a minimum of 42 months aging on its lees. That's longer than many champagnes. The extended aging transforms Durella's naturally high acidity into a creamy, complex wine that showcases why this ancient grape deserves attention.