Molinara

Also known as Rossara, Rossanella, Brepon, Molinara Ciara.

A light-bodied, high-acid red grape of Verona, first documented in Count Pietro di Maniago's 1823 catalog of the Venetian Kingdom's vine varieties and again in Ciro Pollini's 1824 catalog of Veronese grapes. Its name — 'of the mill' — is traditionally said to come from the pale, flour-like bloom that coats the berries.

A traditional third component of the Valpolicella and Bardolino blends alongside Corvina Veronese and Rondinella (and, more recently, Corvinone), prized for acidity and tannic structure rather than color or aromatic intensity — Bardolino and Bardolino Superiore permit it up to 15% with no stated minimum. Its naturally low color extract and high propensity for oxidation have driven a steady decline in plantings (from roughly 1,300 hectares in 2000 to under 600 by 2010) as producers lean more on Corvinone.