Emilio Pasqua Di Bisceglie runs the Musella winery—joined by daughter Maddalena and nephew Enrico. From a combination of 80% Corvina and Corvinone, 10% Rondinella and 10% Barbera, these three dedicated vintners (and environmentalists) create a supple and awesomely complex red. The wine is made from 100% hand-harvested, estate-grown fruit treated to fermentation with native yeasts only. Red plum, a hint of wild herbs and tons of tangy vivid cherry fruit and holiday spice notes emerge from this exuberant youngster, which was aged for six months in concrete and an additional six months in large, traditional oak casks before bottling.

“It’s not too often I run across an estate in Veneto that delivers this level of quality at what are exceedingly fair prices in today’s market. Readers will want to give these offerings serious consideration,” writes Vinous about Musella. It is not too often that any wine out there offers such complexity and style for so reasonable a sum. Drink this profound value red with red meat, poultry or robust pasta dishes. Musella’s Valpolicella Superiore is also out-of-this world with polenta.

·    Musella is a biodynamic farm (Demeter certified)—and a regional treasure on top of it! The estate’s 1,000 acres include wild forests, fruit and olive trees and—of course—native wine grapes, which make up just 60 acres in total.

·    The hot-off-the-presses 2016 vintage in the Veneto was rated 92 points or “Outstanding” by the Wine Enthusiast.

·    Three grape varieties are permitted in the production of Valpolicella Ripasso Superiore DOC and all three are used in this wine—Corvina, Molinara and Rondinella. Unusual for Valpolicella, this wine also includes 10% Barbera.

·    Musella’s Valpolicella Superiore comes from a trio of estate-owned vineyards: Monte del Drago, Il Perlar and Palazzina with vines averaging 20 to 50 years of age.