Molinara is a native red grape of the Verona area in Veneto, traditionally one of the grapes of Valpolicella, Amarone and Bardolino. It gives pale, light, fresh wines with red fruit and a slightly salty edge, and is used in small amounts to add acidity and lift to the blend.
The name comes from mola or molino (mill): the berries are covered with a thick, white bloom that makes them look dusted with flour. Molinara was once a required grape in Valpolicella; since the rules changed in the 2000s it has been optional, and many producers have replaced it with Corvina, Corvinone and Rondinella. Some traditionalists, however, still value it for the freshness and finesse it brings.
Molinara is grown almost only in the province of Verona: in the hills of the Valpolicella, north of the city, and on the eastern shore of Lake Garda, in the Bardolino area. It is a vigorous variety that ripens in mid-season and gives large crops; its grapes have thin skins and little colour.
Molinara is almost never bottled on its own. In blends it contributes freshness, aromatic lift and a light touch, balancing the weight of Corvina and Corvinone. In Bardolino and Chiaretto it helps give the pale colour and crisp character typical of Lake Garda wines.
Pair according to the wine it is part of:
To taste Molinara, look for traditional Valpolicella and Amarone producers who still include it in their blends, such as Masi or Romano Dal Forno, or for a Bardolino. Check the back label or the producer's technical notes for the grape percentages.
Molinara is part of the Valpolicella family with Corvina, Corvinone, Rondinella and Oseleta. Read our Veneto wine guide, the Amarone wine guide, or browse the grape varieties index.