The grape variety Rondinello

Rondinella is a traditional Italian grape variety primarily cultivated in the Veneto region, especially in the provinces surrounding Verona. Renowned for its role in some of Italy’s most famous blends, Rondinella is a key component of Valpolicella, Amarone della Valpolicella, and Bardolino wines.

The aromatic profile of Rondinella is subtle, with delicate floral notes and hints of red cherry, dried herbs, and wild berries. On the palate, it offers moderate acidity and soft tannins, contributing light fruit flavors and a refreshing finish. It typically does not dominate, but instead provides balance and structure in blends.

Rondinella is most commonly found in dry red blends, often complemented by Corvina and Molinara. In the production of Amarone and Recioto, Rondinella grapes are dried to concentrate their flavors, resulting in wines that exhibit dried fruit, spice, and a plush, silky mouthfeel.

Ideal food pairings for Rondinella-based wines include grilled meats, roasted poultry, hearty pasta dishes, and aged cheeses. Its balanced nature and moderate body also make it a charming partner for risotto, especially those prepared with mushrooms or cured meats.