/molinˈaɾa/
- Brepon
- Mulinara
- Uva del Mulino
- Uva SalÃ
Red
Today, Molinara faces the risk of fading into obscurity within the esteemed vineyards of Valpolicella and Amarone. Belonging to a group of high-yielding varieties that were once prevalent throughout the Veneto region, Molinara now finds itself on the brink of extinction. However, its legacy lives on through the production of light-colored wines that have long been cherished by consumers, particularly those residing north of the Alps.
The name “Molinara” is derived from “mulinara” or “mulino” (mill), evoking images of traditional bread-making where flour was milled. This name is aptly fitting, as Molinara’s berries boast a distinctive feature—an exceptionally thick, powdery white bloom that envelops them, resembling a dusting of flour.
Despite its dwindling presence, Molinara continues to play a crucial role in winemaking blends, notably contributing to renowned wines such as Valpolicella, Amarone, and Bardolino.
Molinara is gradually fading from prominence in Valpolicella and particularly in Amarone wines, primarily due to its characteristic rosy, light-colored wine profile, which contrasts with the prevailing trend toward richer and more robust wines. However, its significance has seen a resurgence in Bardolino, where it can constitute up to 40% of the blend, imparting Bardolino wines with delightful freshness, lightness, and a distinctive saline nuance.
In the realm of monovarietal wines, Molinara invariably exhibits a pink hue, accompanied by captivating aromas and flavors of small red berries, citrus notes, and delicate herbal and spicy undertones. Moreover, its inherent mouth-watering acidity adds to its allure and appeal.
Visual Flavour Profiles:
