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 (2014)

- First vintage of production: 1995

- Grape varieties: Corvina e Corvinone 70%, Rondinella 20% e Barbera 10%.

- 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 vertical trellis.

- Age of planting: since 1960 to 2001.

- Soil composition: calcareous with red clay and tufo

- Planting density:  5/7.000 in trellis

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

- Yield per plant:  2 kg

- Vintage climate: Year 2014 will probably be remembered for long time. After an unusually mild winter, the spring was quite regular. In early July it began to rain and never stopped! Two record months of rain, 21 days in July and 19 in August. From the middle of September we had sunny days that helped the harvest and the selection of the grapes. A lot of scrapped, important acidity, but the quality has been achieved with extreme care. Very difficult vintage


- Winemaking technique: 15% of Corvina’s grapes is dried for 4 weeks, 20% of all fresh grapes are directly vinificated. The 65% is “ripassato” on not pressed skins of Amarone  to earn colour and structure. Maceration of the must-peel for 12-15 days on a temperature between 20-26°C Regular remontages We drawn off the skins from the must. Malolactic fermentation. Transfer to French oak barrels of 350, 500, 1500 lt .

- Maturation: 12 months

- Enochemical characteristics

Alcohol: 13.89 % vol

Total acidity: 6.35

PH: 3.31

Sugar: 4.20 g/l


Download this file (Ripasso 2014en.pdf)Valpolicella Superiore Ripasso 2014[Download the data sheet in PDF]3672 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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