In Detail
Rondinella is a red Italian grape variety primarily grown in the Veneto region. It is a key component in Valpolicella and Bardolino wines, often blended with Corvina and Molinara. Rondinella (sometimes called 'Rondinela') is valued for its reliable yields, disease resistance, and contribution to color and body in blends. The grape's thick skin makes it suitable for the appassimento process, where grapes are dried to concentrate sugars and flavors, a technique used in Amarone production. Rondinella offers moderate acidity and relatively soft tannins. Its aromatic profile is typically subtle, featuring red fruit notes like cherry and raspberry, with occasional herbal nuances. While not usually bottled as a single-varietal wine, Rondinella plays a crucial role in the character of its regional blends. It pairs well with a range of Italian dishes, including pasta with red sauce, pizza, and grilled meats.