Vineyards and winemaking
Roncà di Roncà is made from 100% Durella, the naturally high-acid white grape native to the volcanic Lessini hills. The grapes are harvested by hand from late September into early October, when they have developed flavour while retaining the firm acidity essential to the wine’s energy.
The base wine is fermented in stainless steel without added sulphur during this stage. Its second fermentation takes place in small 50-hectolitre pressure tanks, with daily lees stirring for 90 days. This extended contact builds texture and complexity while preserving the direct fruit and freshness of the tank method.
Tasting notes
Appearance
Bright straw yellow with green highlights and a fine, lively stream of bubbles.
Nose
Green apple and yellow plum meet citrus peel and a cool balsamic note, with a faint suggestion of tropical fruit adding interest.
Palate
Dry, brisk and assured, with a fine mousse and good breadth through the middle. Lemon and crisp orchard fruit are sharpened by Durella’s vivid acidity, before a distinctive note of fresh almond appears on the clean, savoury finish.
Food pairing
Excellent with oysters, dressed crab, salt-and-pepper squid or crisp fish goujons with lemon. Its acidity also cuts neatly through salami, mature farmhouse cheese or the richness of salt-cod fritters.
Background story
Durella takes its name from the Italian word for hard, a reference to the grape’s thick skin and naturally forthright acidity. In the Lessini hills, those qualities make it particularly well suited to sparkling wine and give it a character quite distinct from Prosecco.
For Roncà di Roncà, Fattori uses small pressure tanks and prolonged lees work to combine immediacy with greater texture. It is the fresher, fruit-led counterpart to the estate’s bottle-fermented 36-month cuvée, but retains the same volcanic energy and local identity.
