Red
Molinara
A pale Veronese red, high in acid and low in colour and tannin, once required in Valpolicella and now optional. It brings freshness and lifts a blend, and it makes a wine so light on its own that almost nobody tries.
Worth knowing
The name refers to the dusty bloom on the ripe skins, said to look like a miller's flour. It was dropped from compulsory status as producers chased colour and weight, and a few are now putting it back in for exactly the quality that got it demoted.
Where it is allowed4 appellations