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 (2012)eng

- First vintage of production: 1998 

- Grape varieties: Corvina 55% Corvinone 20%, Rondinella 10%, 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: 37 hectares in modern, vertical trellis. 

- Age of planting: From 1960 until 2007

- Soil composition: Calcareous with red clay and tufo

- Planting density: 5500 in trellis

- Yield per plant: 0.5/1kg 

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

- Vintage climate: Cold and dry winters. In March the high temperatures move the sprouts well in advance, flowering starts already in the middle of May. In early summer  we had persistent rains, which cools the productivity. Hot and dry summer, with almost no rainfall. The harvest begin in late August and goes on until the end of September. Excellent year.

- 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 %


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Download this file (recioto2012eng.pdf)Recioto della Valpolicella 2012[Download the data sheet in pdf]40 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. 


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

Amarone della Valpolicella Senza Titolo (2008) eng



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


North-east of Verona on the hill thatseparates Montorio from Valle d'Illasi

- TOTAL VINEYARDS EXTENSION: 27 hectares of modern vertical trellis

- AGE OF PLANTING: Since 1960 to 2001

- SOIL COMPOSITION: calcareous with red clay and tufo

- HARVEST: from September 13th to October 10th



Very cold winter, very normal springtime. Many rainfalls during the all first part of the summer, but from the end of July to the end of October the weather was sunny and dry, so the end of maturation and the harvest were simply perfect. Very balanced vintage, a great vintage.


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, leaves the dry stems in to have some tannins more and the fermentation is with indigenus yeasts at not controlled 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.


Alcohol: 16,10 % vol

Total acidity: 6.60

PH: 3.49

Sugar: 11,3 gr/lt

extract: 41.30 gr/lt


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Download this file (ST2008eng.pdf)Amarone Senza Titolo 2008[Download the data sheet inpdf]40 kB

Valpolicella Superiore Bio (2016)

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

- Grape varieties: Corvina e Corvinone 85%, Rondinella 10% e Barbera 5%.

- 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 guyot vertical trellis + 8 hectares of traditional "Pergola" + 20 rented hectares in guyot vertical trellis

- Age of planting: since 1960 to 2015

- Soil composition: calcareous with red clay and tufo

-Planting density: 6500 in trellis and 4500 in Pergola

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

- Yield per plant: 2 kg

- Vintage climate:  2016 is THE VINTAGE! It happens every 10/12 years only. Very regular winter and spring. Summer gently hot with some regular and soft rains in the perfect moments. This great balance in the vineyards gave us the possibility to have one of the best wine we ever produced!

- Winemaking technique: Maceration and fermentation on the skin for 12-15 days at a quiet indipendent temperature. Carefully decanted, malolactic fermentation, transfered into big barrels of 3500 lt and cement tanks.

- Maturation: 12 months

- Enochemical characteristics

Alcohol: 13.90% vol
Total acidity: 6.45
PH: 3.25
Sugar: 3.5 g/l
Extract: 27.40 g/l

 - Tasting notes: Ruby red colour. Freshness and integrity of fruit give character to this medium bodied wine, pleasant and with an elegant dried flowers aftertaste.



Download this file (valpsup2016eng.pdf)Valpolicella Superiore Bio 2016[Download the data sheet in PDF]6270 kB

Monte del Drago (2009)

- First vintage of production: 1997

- Grape varieties: Corvine 50%, Cabernet Sauvignon 50%.

- 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 modern vertical trellis.

- Age of planting: since 1970.

- Soil composition: calcareous with red clay and tufo

- Planting density: 5/7000 in trellis

- Harvest: September 3rd to October 5th

- Yield per plant: 1 kg

- Vintage climate: The summer started quite early and the maturation of grapes developed already in the middle of June changing color. After that the season continued hot and with no storm till September when some rains didn’t compromise at all the good harvest. The particular event of this year is the low level of PH, it will determinate a great maturation for the red wines in longer time.


- Winemaking technique: We harvest the Cabernet sauvignon about one week before the Corvina. Both grapes are placed in drying, the Cabernet is pressed after two weeks, while the Corvina is left to dry for three weeks. Separate vinification and rest for 18 months in new tonneau for the Cabernet and 1-2 years old tonneau for the Corvina. After the assembly we wait for a few month before bottling.

- Maturation:  18 months.

- Enochemical characteristics

Alcohol: 13.09 % vol
Total acidity: 6.1
PH: 3.3
Sugar: 5.8 g/l


Download this file (MD2009eng.pdf)Download data sheet in PDF[ ]217 kB

Azienda Agricola Musella S.S.

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

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

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