Vineyards and winemaking
Roncà Metodo Classico 36 Months is made from 100% Durella grown on the volcanic slopes of Monte Calvarina in the Lessini Mountains. The grapes are harvested by hand from late September into early October, with their naturally high acidity providing the foundation for extended sparkling-wine maturation.
The base wine is fermented in stainless steel with a portion in wood before a second fermentation in bottle. It then remains on its lees for a minimum of 36 months, developing greater depth and savoury complexity while preserving Durella’s firm, refreshing structure.
Tasting notes
Appearance
Bright straw yellow with golden highlights and a fine, persistent mousse.
Nose
Citrus peel and orchard fruit are layered with bread crust, fresh yeast and a restrained note of dried fruit.
Palate
Dry, harmonious and energetic. Fine bubbles carry flavours of crisp apple, lemon and toasted almond, while long lees ageing contributes breadth and a gentle savoury character. A mineral edge and vivid acidity keep the finish precise and refreshing.
Food pairing
Try it with smoked haddock fishcakes, grilled langoustines, roast chicken with thyme, or a mushroom and Parmesan tart. Its combination of fine bubbles and acidity also makes it an excellent aperitif with salted almonds and hard cheese.
Background story
Lessini Durello is one of the Veneto’s most individual sparkling-wine traditions. The local Durella grape can appear austere when young, but its pronounced acidity makes it particularly rewarding when given time on the lees.
This 36-month cuvée shows Fattori’s more patient interpretation of the variety. Bottle fermentation and prolonged ageing bring bread-like, nutty complexity to the grape’s citrus and mineral core, clearly distinguishing it from the brighter, tank-fermented Roncà di Roncà.
