Italian Grapes

Molinara (Italy)

Molinara is a red grape that grows almost exclusively in the Veneto region of Italy.

The Molinara Grape

Molinara is mainly used in the production of Valpolicella and Bardolino blends.

Molinara is a pale-red grape variety mainly produced in Verona Province in Veneto region (near Garda Lake).

The name Molinara comes from "mulino" (mill) because the skin looks covered by milling flour (white bloom).

Molinara is a high yielding variety that produces light colored, saline wines when vinified alone.

Therefore it is blended in minor quantity (5-10%) with Corvina, Corvinone and Rondinella.

The Molinara grape risks to disappear because it cannot give dark and fleshy red wines, so trendy in today's market.

Molinara is also vinified in light bodied rosé: juicy, floral, spicy and salty.

Corvina, Rondinella and Molinara Blends

Many wines from the Veneto Region in Italy are blends of Corvina, Rondinella and Molinara.

Amarone

Corvina is the most important grape for Amarone and it is blended with Rondinella, and Molinara.

Corvina grape has a dark color and gives body and structure.

Valpolicella

The Valpolicella blend consists of minimum 45% Corvina.

Molinara is used to add acidity and Rondinella for the high sugar.

Ripasso

Ripasso is made blending Valpolicella and Amarone wines.

Recioto

Recioto is also a blend, but the Rondinella grape is preferred due to the high sugar concentration.

Bardolino

Bardolino contains less Corvina and more Rondinella and Molinara, resulting in a lighter wine.

Typical Flavors

Red
Cherry

Black
Cherry

Strawberry

Blackberry

Flowers

Pepper

Almonds

Salt

Wild berries and saltiness are typical aromas for Molinara grapes.

Molinara Profile

Molinara wines tends to be:

BODY:

Light

TANNINS:

Light

FRUIT:

Medium

ACIDITY:

Light

Serving temperature:
14-15°C (57-59°F)

Molinara Food Pairing

Antipasti

Vegetables

Ham

Salami

Pizza

Pasta

Risotto

Soups

Hamburger

Chicken

Lamb

Veal

Molinara is very food friendly. It pairs well with many types of food.

Molinara fruitiness is perfect with Grilled Food.

Excellent Pairings

Italian. Venetian Cuisine.
Antipasti. Ham. Salami. Lardo di Colonnata.
Grilled Vegetables. Spicy , Rich Soups.
Pizza. Pasta. Risotto. Porcini Mushroom Risotto.
Fat Fish. Bacalao. Salmon. Tuna.
Grilled or Roasted Meat. Fowl. Game.
Stews. Braised Lamb. Glazed Pork.
BBQ. Hamburger. Steak. Mix Grill.

Cheeses

Mild Aged Cheese. Asiago. Montasio. Piave.

Veneto Specialities:
Veneto Antipasti.
Treviso’s Radicchio Risotto.
Polenta Dishes.
Fresh Pasta with Duck Sauce.

If You Like Molinara

The Ideal Glass for Molinara

Pick a Burgundy Glass for swirling & releasing the wine aromas.

The shape of the glass captures and directs the delicate aromas to your nose and leads the wine to the tip of your tongue for a better reception of the tastes.

The Burgundy glass was designed for the delicate and aromatic red wine Bourgogne Rouge, made from Pinot Noir grapes in Bougogne (Burgundy).

The Valpolicella Wine Region

Valpolicella is a valley by Lake Garda near Verona in Northeast Italy.

Valpolicella is also a well-known red wine from Veneto. The grapes used in Valpolicella are Corvina Veronese, Rondinella and Molinara.

Valpolicella comes in various styles:

Valpolicella DOC the lightest.
Light, fragrant wines produced in a Vino Novello style, similar to Beaujolais Nouveau and released only a few weeks after harvest (out for sale on 30 October).
Valpolicella Ripasso DOC the boldest.
A Valpolicella Superiore made with both fresh and dried grapes. The grape skins that have been left over from the fermentation of Amarone or Recioto add flavors like baked fruit, cedar, and tobacco to the new grapes.
Amarone della Valpolicella DOCG the king.
Made with dehydrated grapes to add full body, cherry, plum, and pine resin notes. This wine was born out of a mistake:
Recioto was left to ferment too long, resulting in a dry wine that became Valpolicella`s star.
Recioto della Valpolicella DOCG the sweet.
The historical-traditional sweet wine from this valley, dating back to Roman times.

Wine Region Veneto

The most famous white wines from the region are Soave and the sparkling Prosecco.

The most famous red wines are Amarone and Valpolicella from the Valpolicella Wine Region.

Black Grapes	White Grapes
11% Corvina (Amarone) 11% Merlot 4% Cabernet Sauvignon 3% Cabernet Franc 3% Rodinella 3% Molinara	27% Glera (Prosecco) 15% Garganega (Soave) 11% Pinot Grigio 4% Chardonnay 1% Durella