The grape variety Molinara

Molinara is a red grape variety native to the Veneto region in north-eastern Italy. While often employed as a blending component, particularly in classic Valpolicella and Bardolino wines, Molinara contributes a distinct character to the final cuvee. Aromatically, it offers delicate notes of red cherry, wild strawberry, and subtle floral undertones, complemented by hints of herbs and a gentle mineral nuance. On the palate, Molinara is renowned for its high natural acidity and moderate tannins, imparting freshness and vibrancy, with flavours mirroring the red fruit aromatics and a light, slightly saline finish.

The grape is predominantly cultivated around Verona, forming an integral part of the traditional blend in the Veneto’s principal wine styles: Valpolicella, Amarone della Valpolicella, and Bardolino. Styles typically range from refreshing, youthful reds to powerful, rich Amarone where Molinara’s acidity brings balance and lift amongst more robust varieties such as Corvina and Rondinella.

As for food pairing, Molinara-based wines excel alongside Italian classics: grilled poultry, antipasti, and cured meats benefit from their freshness. The higher acid structure pairs especially well with tomato-based pasta dishes, risottos, and lighter cheeses, enhancing both the wine and the cuisine.