The grape variety Molinara

Molinara is a distinctive red grape variety predominantly grown in the Veneto region of northeastern Italy. Known for its light ruby color and high natural acidity, Molinara is most often blended with Corvina and Rondinella to create classic Venetian wines such as Valpolicella, Bardolino, and the renowned Amarone della Valpolicella.

Aromatically, Molinara offers delicate notes of red cherry, wild strawberry, and subtle floral hints, often complemented by a slight herbal undertone. On the palate, its high acidity and modest tannin structure impart freshness and vibrancy, resulting in a smooth, medium-bodied wine with a crisp finish.

Although rarely bottled as a single varietal, Molinara significantly contributes to the elegance and aging potential of blended wines. Traditional styles range from light, easy-drinking reds and robust Amarone to refreshing rosé wines.

Food pairings are versatile thanks to Molinara’s vibrant acidity. It harmonizes beautifully with classic Italian dishes such as prosciutto, margherita pizza, roasted poultry, and mildly aged cheeses. The grape’s freshness also makes it an excellent match for Mediterranean seafood preparations, pasta primavera, and grilled vegetables.