About Molinara

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.

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:

1. 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).
2. 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.
3. 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.
4. Recioto della Valpolicella DOCG the sweet.
   The historical-traditional sweet wine from this valley, dating back to Roman times.