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.


Valpolicella Superiore Ripasso (2015)

- First vintage of production: 1993

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

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

- Total extension of the vineyards: 27 hectares of modern guyot vertical trellis + 8 hectares of traditional "pergola" + 20 rented hectares guyot vertical trellis

- Age of planting: since 1960 to 2015.

- Soil composition: calcareous with red clay and tufo

- Planting density:  6.500 in trellis and 4.500 in Pergola

- Harvest: from September 13th to October 3rd .

- Yield per plant:  2 kg

- Vintage climate: 2015 vintage was really special and it was characterised by a very intense light and by the sun, a long lasting summer heat. Mostly the light dependent by the cosmic circle 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: 100% of Valpolicella superiore is "ripassato" on not pressed skins of Amarone to earn colour and structure. Maceration of the moust-peel for 12-15 days on an independent temperature. Regular remontages and then transfered to French oak barrels of 350, 500, 3500 lt .Malolactic fermentation

- Maturation: 12 months

- Enochemical characteristics:

Alcohol: 13.75% vol

Total acidity: 6.60

PH: 3.28

Sugar: 3.90 g/l

- Tasting notes: Ruby red color. Elegant nose with notes of red fruits and spices mixed with the fine wood aroma. Full bodied on palate, and balance between acidity and tannis.


Download this file (Ripasso2015eng.pdf)Valpolicella Ripasso 2015[Download the data sheet in PDF]6866 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]
P.IVA : 02623130230

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