Rondinella

Rondinella is a black grape variety native to Veneto, historically used in the blends of Valpolicella, Bardolino and Amarone della Valpolicella. Rarely vinified as a single variety, it is a complementary variety to Corvina, to which it brings colour, resistance and freshness.

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Characteristics of the Rondinella Grape Variety

Agronomic Aspects

• Origin: Veneto, particularly widespread in Valpolicella and Bardolino.
• Climate: It adapts well to temperate climates, resisting drought and disease.
• Soil: It prefers hillside limestone and clay soils.

Grape Characteristics

• Berry: Medium, with thick skin and dark blue colour.
• Aromatic profile: Fruity and floral, with good acidity.

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Wines Made from Rondinella

Colour

• Reds: Bright ruby red, with purple reflections in the young wines.

Aromas

• Fruity: Notes of cherry, blackberry, redcurrant and plum.
• Floral: Hints of violet and rose.
• Spicy: Slight hints of black pepper and sweet spices in the riper wines.

Palate

• Fresh and harmonious: Thanks to its good acidity.
• Delicate and soft: With polished tannins and a balanced structure.

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Production Areas

Italy

• Valpolicella: Used in blends for **Amarone**, **Recioto** and **Valpolicella Classico**.
• Bardolino: Present in the blends of Bardolino DOC and Bardolino Chiaretto.
• Province of Verona: Part of blends for fresh, easy-drinking red wines.

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Food Pairings

Red Wines

• Starters: Cured meats from the Veneto, crostini with fresh cheeses.
• First Courses: Herb risottos, pasta with meat sauces.
• White Meat: Grilled chicken, rabbit alla cacciatora.

Rosé Wines (Bardolino Chiaretto)

• Light Dishes: Seafood salads, fish carpaccio.
• Pizza and street food: Excellent with pizza margherita and filled focaccia.

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Why Choose Rondinella?

The Rondinella is an essential grape variety for producing some of the most famous Veneto wines. Its contribution in blends ensures freshness, balance and longevity, making it a key element in the winemaking tradition of Valpolicella and Bardolino.