Monti Lessini 36

Our first encounter with Durella did not happen at a winery, but during dinner with Luigi Ruffo, the exceptional olive oil producer from Veneto whose oils we were proud to represent and who sadly passed away in 2025.

While dining together in his hometown of Illasi, Luigi insisted that before leaving we had to discover a sparkling wine made from a grape we had never even heard of. We trusted him completely.

One glass was enough.

We were immediately captivated by its extraordinary freshness, elegant structure and remarkable mineral character. Unlike many sparkling wines that impress through richness alone, Durella fascinated us through precision, energy and drinkability.

Months later, Elisa introduced us to Sandro De Bruno. After tasting his remarkable still wines from Monte Calvarina, one question immediately came to mind: if these wines are this impressive, what must his Durella be like?

The answer exceeded every expectation.

Compared with the estate's already outstanding 36-month Riserva, the 60 Mesi reaches another level of complexity. Five years on the lees add beautiful layers of brioche, pastry cream, dried fruit and delicate spice, while preserving the remarkable freshness and volcanic identity that first made us fall in love with Durella.

Today, this bottle represents much more than an exceptional sparkling wine. It reminds us of Luigi, of friendship, of curiosity, and of the joy of discovering wines that most people have never experienced before.

Brilliant straw yellow with an exceptionally fine and persistent mousse.

The nose opens with pronounced volcanic minerality, revealing chalk, flint and delicate smoky notes before unfolding into aromas of green apple, pineapple, mango, candied citron, lime and yellow peach. Elegant floral hints of acacia and jasmine accompany layers of bread crust, dried fruit and subtle aromatic herbs such as thyme and sage.

Our first impression was the extraordinary freshness. Crisp green apple immediately dominates the palate, while the creamy mousse gives the wine remarkable texture without ever reducing its vibrant energy.

Rather than relying on fruit richness, this wine is driven by tension, salinity and precision. The naturally high acidity of Durella propels every sip forward, cleansing the palate and making the wine remarkably gastronomic.

Compared with the 60 Mesi Riserva, the 36 Mesi highlights youthful vitality over mature complexity. Citrus, volcanic minerality and lively freshness remain the protagonists, making it an incredibly inviting and energetic Metodo Classico.

The finish is long, saline and persistent, ending with the characteristic gentle bitterness that defines great Durella.

Pairing: Baccalà alla Vicentina, fish tartare, oysters, tempura shrimp, shellfish pasta, creamy risotto, fresh cheeses, smoked fish, white meats and elegant aperitifs.

The winery Sandro De Bruno was founded in 2002 by Sandro Tasoniero and Marina Ferraretto with the vision of revealing the true potential of the volcanic terroirs of eastern Veneto.

Located near the town of Soave, the estate cultivates around 11 hectares of vineyards on the slopes of Monte Calvarina, an ancient volcanic formation whose basaltic soils are among the most distinctive in the region. Many of the vineyards lie at elevations of up to 600 meters above sea level, where significant temperature differences between warm days and cool nights allow the grapes to ripen slowly while preserving freshness and aromatic complexity.

From the beginning, the winery has focused on the region’s autochthonous grape varieties, particularly Garganega and Durella. Their goal has always been to reinterpret these traditional grapes with precision and personality, producing wines that reflect both the volcanic origin of the soils and the unique microclimate of the hills.

Sandro De Bruno also played a role in bringing renewed attention to Durella, an almost forgotten native variety capable of producing highly distinctive sparkling wines. Alongside their Soave wines, this grape has become an important part of the estate’s identity.

In both vineyard and cellar, the philosophy is guided by a principle of minimal intervention and respect for nature. The vineyards are farmed using sustainable practices, relying on organic fertilizers and avoiding synthetic herbicides. Harvesting is carried out by hand, and winemaking techniques are designed to preserve the purity of the fruit and the character of the terroir.

Through careful work and patience, Sandro De Bruno produces wines that express the volcanic soul of Soave — precise, mineral-driven and deeply connected to their origin.