The Molinara grape, an indigenous grape variety of Italy, is primarily grown in the vineyards of Veneto, a northeastern region famous for its remarkable grape cultivation. This grape variety has a distinctive trait of being unusually high in acidity. Although initially well-known and heavily utilised in the winemaking process, over recent years its popularity has somewhat diminished.
When it comes to physical characteristics, the Molinara grape is rather enticing. It has thin skin to house the pulp, and is tinged with a delightful pinkish hue - a trait which gives rise to its alternative local name, 'Uva Salà', directly translated as 'Salty Grape.' This grape has a fairly large berry size and is known for its cylindrical form.
Molinara grape is traditionally used in the production of a unique red wine blend, Valpolicella. In the past, it contributed significantly to this wine, along with other grape varieties like Corvina and Rondinella. However, many winemakers deemed that it diluted the overall flavour and complexity of the wine, leading to its steady decrease in cultivation.
Despite this, the Molinara grape can produce a wine with distinct pleasant flavours when carefully cultivated and harvested. The wine produced from Molinara grape exhibits an acidic flavour profile with subtle hints of raspberry and sour cherry. It delivers an extraordinary peppery note, providing a nice sharp contrast to the fruit flavours.
Furthermore, Molinara is also appreciated for its significant contributions to the production of Amarone, an Italian dry red wine. Made from dried grapes, Amarone is noted for its strong, robust flavours, and much of its unique character can be attributed to the inclusion of the Molinara grape.
Fully appreciating the coverage and potential of the Molinara grape variety, while less popular today, it still maintains a crucial role in the realm of winemaking, particularly in the Valpolicella and Amarone productions.
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