Since 1995, the Pasqua Di Bisceglie family has worked to return this grand estate to its noble viticultural past. Replanting historic hillside vineyards to native grape varieties such as Corvina, Corvinone and Rondinella as well as rejuvenating the land through biodynamic cultivation, the family in two short decades has established the wines of Musella as the true benchmarks for Valpolicella and Amarone – and at very reasonable prices to boot.

The estate’s biodynamic credentials are serious. Certified by Demeter, Europe’s largest certification body, Musella’s team uses only naturally sourced fertilizer, among other solutions, to ensure that the natural beauty and health of their 60 vineyard acres remains in balance.

James Suckling, 91 points
Aromas of strawberries, cassis, old leather and peppercorn. It’s medium-bodied with fine tannins. Round and juicy with a slightly sweet-and-sour red currant-like finish. Delicious and laid-back, with some nice funk at the end. From organically grown grapes.

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

Geographical Location: Veneto – Italy Northeast of Verona, in the hill that divides Montorio from the Valle d’Illasi

Plant date: 1960 to 2015

Composition of the soil: Calcareous with red clay and tufo

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

Maturation: 12 months

Sugar residue: 2,60 g/l

Italy, Venice
Corvina and Corvinone 85%, Rondinella 10% and Barbera 5%
Alcohol: 12.89% vol
Total acidity: 6.20
PH: 3.3

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