Azienda Agricola Musella
San Martino Buon Albergo | Veneto
Italy’s modern-day Garden of Paradise is found just outside the gates of Verona at Azienda Agricola Musella.
Encompassing more than 1,000 acres of forestland where olive and fruit trees share space with grape vines and ancient churches and cozy cottages dot the banks of a meandering river, this inspiring biodynamic estate is a regional treasure.
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.
Estate vines (as well as fruit and olive trees) have since 1995 been cared for according to biodynamic principles; Musella is officially certified by Demeter.
Consistent with biodynamic practices as set by pioneer Rudolph Steiner, all activity on the farm is determined according to the lunar cycle. No synthetic chemicals of any kind are used. Natural fertilizer comes from the farm’s chickens that roam over the estate’s hillside vineyards. The diversity of flora and fauna at the estate, with more than 1,000 contiguous acres, contributes to its impeccable health and balance.
There are three main vineyard areas: Monte del Drago, Il Perlar and Palazzina, all which face west/southwest and sit at altitude. Soils are varied, with Monte del Drago combining white clay with “tufo,” a type of gritty, porous limestone; Il Perlar showcasing more iron-rich, red clay soils; and Palazzina with red clay and tufo.
Grapes are harvested by hand and fermented on indigenous yeasts.
Valpolicella Superiore
A textbook example of the spring-inspired joy of pure Valpolicella. Freshly cut flowers, cherry blossoms, baking spices; tangy and juicy, with light tannins and a lot of pep and energy. A beautiful snapshot of the region’s native red grapes.
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Valpolicella Superiore Ripasso
Often called a “baby” Amarone, Valpolicella Ripasso is a savory delight and a guilty pleasure (especially from Musella; quality/price here is out of this world). This traditional winemaking method dries Corvina grapes for a month then ferments them; then the juice is “ripassato” or macerated with Amarone pomace for added depth and complexity. Dark fruit, leather, spices; fleshy and sweet and very pleasurable.
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Amarone della Valpolicella
When you’ve a bottle like this gorgeous Amarone at the table, you’ll wish it could be winter all year long. Cozy, comforting, seductive. Chocolate-covered cherries, minerals, cinnamon and cloves, a piping hot plum tart. Just too good.
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Amarone della Valpolicella Riserva
What an elegant beauty. Dark berry fruit, tobacco, sweet baking spices, a touch of vanilla; this riserva is aged for two years in oak casks and then an extra year in bottle, for a wine of infinite elegance and poise.
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Amarone della Valpolicella 'Senza Titolo'
This is the pinnacle of Amarone, the grand cru of Verona, the top expression of Veneto’s native red grapes! Aged for three years in oak barrels, much longer than “regular” Amarone, and bottled unfined and unfiltered. Profoundly flavored, with layer after layer of poached red fruits, dried berries, hints of tobacco and smoke, a finish that goes on for what seems like forever.
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SWEET WINES
Recioto della Valpolicella
Valpolicella’s original sweet wine and one of the region’s oldest, most traditional styles, Recioto della Valpolicella is a savory treat and a delectable elixir tailor-made for rich desserts and dark chocolate. The region’s native red grapes, here at Musella cared for biodynamically, are harvested at peak ripeness and dried for months in ventilated lofts at the estate. These sugar-rich, dried berries are then slowly fermented, for a heady, sweet wine with ample acidity and succulent ripe fruit.
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Winemaker: Enrico Raber
Region: Italy • Veneto • San Martino Buon Albergo
Vineyard size: 61 acres
CERTIFIED BIODYNAMIC
