Molinara

Molinara – The underrated gem from northern Italy

The origins of Molinara lie deep in the traditions of northern Italy. For generations, it has been part of the cultural heritage of Veneto. Although other grape varieties are now more commonly cultivated, Molinara retains its role as a valuable component of many wines – not least thanks to its unique characteristics and the specific locations in the Veneto region.

Near historic wine villages, you can still find old vineyards where Molinara is still cultivated as a reminder of times gone by. Its reputation as a “second fiddle” is long gone – it is increasingly recognised for what it is: an underrated grape with plenty of character.

For decades, the grape variety was overshadowed by more famous Italian grapes such as Corvina and Rondinella. But if you take a closer look, you will quickly recognise the special potential of this traditional grape variety.

The name Molinara probably comes from the Italian word for “mill”, as the grapes are covered with a fine, almost flour-like wax coating – an allusion to “dusted with flour”. Synonyms such as Molinara Ciara or Molinara Rada also indicate regional differences and the historical distribution of this grape.

The grape is known for its light colour and lively acidity, which make it an important component of red wines. Its ability to bring freshness and structure to cuvées makes it indispensable for many winemakers in the region.

Molinara grape variety, distribution and special features in cultivation

The Molinara grape variety is cultivated on approximately 1,631 hectares, mainly in Veneto and neighbouring Lombardy. It is particularly well known in the area around Lake Garda, where the microclimate with mild temperatures and good air circulation creates ideal conditions. Lake Garda plays a decisive role in the quality of the wines from this region, as it has a positive influence on the climate and thus supports the ripening of the late-ripening Molinara grape, which ripens about 40 days after the Gutedel. This contributes to the production of renowned wines such as Amarone and Recioto, which are appreciated for their origin and character.

Although the area under vine has declined in recent decades as winemakers have increasingly turned to more robust varieties, it remains an important component of Valpolicella wines and is appreciated by many winemakers. Given its fresh acidity and light colour, Molinara is currently experiencing a small renaissance, especially among winemakers who value elegant, structured wines.

Molinara as a blending partner – indispensable for classic wines

Molinara, also known as Rossanella, is rarely vinified as a single variety. Instead, it shows its strengths as a blending partner in well-known red wines such as Valpolicella, Ripasso, Amarone and Bardolino. Together with Corvina and Rondinella, it forms the classic trio of these northern Italian wine types.

Its influence on the cuvée should not be underestimated: it brings lively acidity, freshness and a certain finesse to the wines – a perfect contrast to the darker, more concentrated elements of its partner grapes.

Fresh aromas and fine structure

Molinara grapes ripen relatively late, which gives the wines a pleasantly developed structure. Typical aromas and flavours are red berries, cherry, a hint of blossom and sometimes a slight herbal note. The wines are often lighter in colour than other Italian red wines – a characteristic that is particularly appreciated in summer temperatures or with light cuisine.

Molinara wines often have a medium alcohol content, which makes them pleasantly accessible. Whether as a young Valpolicella or a mature Ripasso, this grape variety offers an enormous range of styles.

Wine production

The Molinara grape variety is often blended with other grape varieties such as Corvina, Rondinella and Breppon. The red wines produced from the Molinara grape are characterised by their fruity and acidic nature and their light colour. Molinara is an essential component of wines such as Valpolicella, Amarone, Bardolino and Recioto Classico. Winemakers in Veneto and Lombardy use the Molinara grape to produce wines with a good balance between acidity and fruit, which gives the wines a special elegance.

Wine and food – Molinara at the table

The elegant freshness and precise acidity of Molinara make it an excellent accompaniment to food. Molinara wines, including Chiaretto, go particularly well with dishes that do not require overly strong seasoning.

• Light meat dishes such as roast veal, pollo al limone or pork fillet in rosemary sauce are an excellent match for the lively structure of the wine.
• Pasta with tomato sauces, such as spaghetti all'arrabbiata or penne with peppers, benefit from the fresh acidity and berry fruit.
• Pizza with classic toppings such as mozzarella, rocket and Parma ham is perfectly complemented by a Molinara red wine.
• Vegetarian cuisine is not neglected either: ratatouille, baked aubergines or stuffed peppers are perfect accompaniments.
• Cold platters with prosciutto, young cheese, olives and bread are ideal for summer – here, a chilled Valpolicella with Molinara content emphasises the Mediterranean lightness.

Molinara can even be paired with fish when it is fried or grilled – such as salmon or sea bream with herbs and lemon. The light tannin structure and the aroma of the grape ensure a surprisingly harmonious experience.

Frequently asked questions about Molinara wine

What is Molinara?

Molinara is a red grape variety from northern Italy, mainly grown in Veneto and Lombardy. It is a typical blending partner in wines such as Valpolicella, Amarone and Ripasso, bringing freshness, light colour and lively acidity to the cuvées.

Why is the grape variety called Molinara?

The name Molinara probably derives from the Italian word for “mill”. The grapes are often covered with a fine, floury wax coating – a visual reference to “flour” that may have contributed to the name.

Where is Molinara grown?

The Molinara grape variety is mainly grown in Veneto, especially near Lake Garda, and in Lombardy. These regions offer ideal conditions for the cultivation and ripening of this late-ripening grape variety.

Can Molinara be drunk as a single variety?

Single-varietal Molinara wines are rare, but not impossible. However, this red grape variety, also known as a ‘sorte’, is usually used as a blending partner to give other grape varieties structure, freshness and elegance.

What foods go well with Molinara wines?

Molinara goes particularly well with pasta with tomato sauces, pizza, grilled meat, Mediterranean cuisine and vegetarian dishes. Depending on how it is made, it can also be combined excellently with cold platters or light fish.