The Wines

 

Our wines follow an ambitious project, not only because biodynamic, but because we believe that now is the time for the Valpolicella to further exploit its territorial potential, free from market constraints in order to better express all their innate class in purity and taste.

The elegance inherent in traditional varieties is thus considered by us the conceptual center of our wines, the true revelation of a rich and unique nuances and complexities territory, often enhanced with the right depth in the most commercial wines, thus confusing the public perception .

Cherry bark and spice blend in the typical pleasure of Valpolicella wines and find in Musella a sincere interpretation balance, which goes straight to the heart.


 

Recioto della Valpolicella (2011)

- First vintage of production: 1998 

- Grape varieties: Corvina 50% Corvinone 10%, Rondinella 10%, Croatina 15%, Oseleta 15% 

- Geographical area: Veneto - Italy - North-east of Verona, on the hill that separates Montorio from Valle d’Illasi. 

- Total extension of the vineyards: 27 hectares in modern, vertical trellis. 

- Age of planting: From 1960 until 1999

- Soil composition: Calcareous with red clay and tufo

- Planting density: 6500 in trellis

- Yield per plant: 0.5/1kg 

- Harvest: from the 3rd to the 29th of September 

- Vintage climate: The year begins with a long drought, a very warm early April, leading to a fast development of the buds, followed by some rainy weeks that makes the temperature remain below average until July. In August, the temperatures rise again and the land dries quickly. The maturation is very early, the quantity of the grapes is below the average but the quality is high. Great vintage. 

- Winemaking technique 

Only the best grapes from the best vintages are used for this wine. The grapes are dried for 150 days, then gently crashed and fermented in open tonneaux for about two months.  after the gently pressing, they rest foe maturation in new tonneaux for 2 years. The wine is aged in bottle for one year before release.

- Enochemical characteristics 

Alcohol: 14.5% vol
Total acidity: 715
PH: 3.55
Sugar: 10,5 %


 

Attachments:
Download this file (recioto2011eng.pdf)Download data sheet in PDF[ ]4496 kB

Drago Bianco (2015)

- First vintage of production: 2000 - Demeter Certified since 2014

- Grape varieties: Garganega 100%

- Geographical area: Veneto - Italy - North-east of Verona, on the hill that separates Montorio from Valle d’Illasi.

- Total extension of the Vineyards in the Estate:  2 hectares of modern vertical trellis

- Age of planting: 2007 (Garganega)

- Soil composition: calcareous with white clay and tufo 

- Planting density: 6000

- Harvest: End of September

- Yield per plant: 2 Kg

- Vintage climate: 2015 vintage was really special and it was characterized by a very intense light and by the sun, a long lasting summer heat.
Mostly the light depended by the cosmic cycle condition of the sun, repeating every 15 years and having reached the top this year.
After a mild winter and a regular spring, the strong rain falls in June brought some hail to a couple of vineyards, but, thanks to the following dry season we recovered completely and we reached September with unforgettable grapes: a great year!

- Winemaking technique: 4 hours skeen contact. Soft pneumatic pressing. Cleaning of juice with natural sedimentation and racking. Spontaneous fermentation at no-controlled temperature. Fining on thin lees for 12 months in steel vat.

 Not filtered

- Enochemical characteristics

Alcohol: 12,8 % vol
Total acidity: 5.16
PH: 3.18

- Tasting Notes: Bright yellow. Apple and peach on the nose ,a long and persistent finish. 9 months on lees. No oak. 


 

Attachments:
Download this file (BD2015en.pdf)Drago Bianco 2015[Download the data sheet in PDF]237 kB

Valpolicella Superiore Bio (2015)

- First vintage of production: 2003 - Demeter Certified since 2014

- Grape varieties: Corvina e Corvinone 80%, Rondinella 10% e Barbera 10%.

- Geographical area: Veneto - Italy - North-east of Verona, on the hill that separates Montorio from Valle d’Illasi.

- Total extension of the vineyards: 27 hectares of the modern vertical trellis.

- Age of planting: since 1960 to 2001

- Soil composition: calcareous with red clay and tufo

-Planting density: 5/7000 in trellis

- Harvest: from September 3rd to October 10th.

- Yield per plant: 2 kg

- Vintage climate:  Year 2015 was really special and it was characterized by a very intense light and by the sun, a long lasting summer heat.
Mostly the light depended by the cosmic cycle condition of the sun, repeating every 15 years and having reached the top this year.
After a mild winter and a regular spring, the strong rain falls in June brought some hail to a couple of vineyards, but, thanks to the following dry season we recovered completely and we reached September with unforgettable grapes: a great year!

 

- Winemaking technique: Maceration and fermentation on the skin for 12-15 days on a 20 -26° C temperature. Periodic pumping over, malolactic fermentation, transfer  into  big barrels of 3500 liters and cement tanks

- Maturation: 12 months

- Enochemical characteristics

Alcohol: 13.06% vol
Total acidity: 6.30
PH: 3.25
Sugar: 3.8 g/l
Extract: 28.7 g/l


 

Attachments:
Download this file (valpsup2015en.pdf)Valpolicella Superiore 2015 Bio[Download data sheet in PDF]4872 kB

Recioto della Valpolicella (2011)

- First vintage of production: 1998 

- Grape varieties: Corvina 50% Corvinone 10%, Rondinella 10%, Croatina 15%, Oseleta 15% 

- Geographical area: Veneto - Italy - North-east of Verona, on the hill that separates Montorio from Valle d’Illasi. 

- Total extension of the vineyards: 27 hectares in modern, vertical trellis. 

- Age of planting: From 1960 until 1999

- Soil composition: Calcareous with red clay and tufo

- Planting density: 6500 in trellis

- Yield per plant: 0.5/1kg 

- Harvest: from the 3rd to the 29th of September 

- Vintage climate: The year begins with a long drought, a very warm early April, leading to a fast development of the buds, followed by some rainy weeks that makes the temperature remain below average until July. In August, the temperatures rise again and the land dries quickly. The maturation is very early, the quantity of the grapes is below the average but the quality is high. Great vintage. 

- Winemaking technique 

Only the best grapes from the best vintages are used for this wine. The grapes are dried for 150 days, then gently crashed and fermented in open tonneaux for about two months.  after the gently pressing, they rest foe maturation in new tonneaux for 2 years. The wine is aged in bottle for one year before release.

- Enochemical characteristics 

Alcohol: 14.5% vol
Total acidity: 7.15
PH: 3.55
Sugar: 10,5 %


 

Attachments:
Download this file (recioto2011eng.pdf)Download data sheet in PDF[ ]4496 kB

Amarone della Valpolicella Senza Titolo (2007)

- FIRST VINTAGE: 2000

- BLEND

Corvina e Corvinone 70%, Rondinella 10%, Oseleta 10%, Croatina 7%, altre 3%.

- YIELD PER PLANT

½ kg

- VINTAGE CLIMATE

Regular season until the end of July, after some very hot days the weather changed and we had a lot of rain in the first two weeks of August and almost everyday we had some rain until September 15th. The harvest was a little complicated, but we had reduced the grapes during the summer to avoid infections, so the result is better than expected.

- WINEMAKING TECHNICS:

This wine borns from the idea of producing the Amarone in as most natural and traditional way as possible, starting first from an obsessive grapes selection.

The second selection is done at the moment of pressing, after 100 days from the harvest, when four or five people descart the singol grape if not perfctly healthy. The soft pressing done by feet, leave the dry stems in to have some tannins more and the fermentation is with indigenus yeasts at not controled temperature in a oak conical fermenting vat. We do daily “follature” by hand untill the natural slow down of the natural fermentation in few months. This wine rests at least 3 years in a not toasted barrel of 700 l. (I bought an artigianl barrel done with oak bended by steam to avoid the interference of toasting)

It is not filtred, not clarifieted, we only wash the barrel twice in 3 years.

Bottled in January 2009.

- ENOCHEMICAL CHARACTERISTICS:  

Alcohol: 16,9 % vol

Total acidity: 7.10

PH: 3.62

Sugar: 1,4


 

Attachments:
Download this file (ST2007eng.pdf)Download data sheet in PDF[ ]184 kB

Azienda Agricola Musella S.S.

Contact Us

Address : Via Ferrazzette, 2 - 37036 – San Martino Buon Albergo, VR

Phone No : +39 045 973385
Email : relais [at] musella.it
P.IVA : 02623130230



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