**Molinara** is a red grape from the Veneto region of north-east Italy, known chiefly as a supporting player in the wines of the Valpolicella area. Its name is linked to the dusty, floury bloom on its ripe berries. **In the glass** — it is light in colour and body, giving fresh red-fruit and cranberry notes with a savoury, slightly saline lift. High acidity and gentle tannins make it more about brightness than power. **Where it grows** — it is a traditional component of Valpolicella and Bardolino blends, alongside Corvina and Rondinella, where it adds acidity and freshness. Its role has diminished over time as growers favour the more concentrated Corvina, but it remains part of the classic recipe. **At the table** — good with lighter meat dishes, charcuterie and tomato-based pasta. **Cellaring** — best enjoyed young, as its charm lies in freshness rather than aging potential.
Wines
- Amarone della Valpolicella — Mastia
- Amarone della Valpolicella Classico Campolongo di Torbe — Masi
- Lamella — Lamella
- Recioto della Valpolicella — F.lli Grasso
- Torricelle — Azienda Vinicola Angelo Rocca e Figli
- Vajo Armaron Amarone della Valpolicella — Masi Serego Alighieri
- Valpolicella — Monte Inigo
- Valpolicella Classico Superiore — Zenato
- Valpolicella Ripasso — I-983
- Valpolicella Ripasso Classico Superiore — Campolieti
- Valpolicella Superiore — Zenato
Frequently asked questions
What are the characteristics of Molinara?
pale, sour red fruit.
How long does Molinara age?
In blends
What wines are made from Molinara?
Amarone della Valpolicella, Amarone della Valpolicella Classico Campolongo di Torbe, Lamella, Recioto della Valpolicella, Torricelle and more.