Rondinella

Rondinella is a grape variety that hails from the Veneto region of Italy with its primary use being wine production. This grape has a rich history and has been incorporated into some of Italy's quintessential wine blends. It is most commonly found in Amarone and Valpolicella wines, both dry and sweet.

The Rondinella grape is quite robust and known for its resistance to disease, making it an excellent choice for vineyard owners seeking a reliable and sturdy vine. This resilience has allowed it to thrive across various Italian regions and makes up a significant percentage of vineyards in Valpolicella and Bardolino.

The triangle-shaped Rondinella grapes are small to medium-sized and boast a bluish-black hue. Their thick skins, packed with tannins, result in deeply coloured wines that are high in structure. For winemakers and connoisseurs alike, Rondinella’s signature is its intense aroma of red cherries and violets, often with a touch of almond, making it a perfect companion for dishes with bold flavours.

However, despite its pervasive use in Italian winemaking, Rondinella is rarely seen as a varietal on its own. Instead, it is often blended with other grapes, such as Corvina and Molinara, to achieve a balanced wine. It is known to add a certain depth and richness to these blends while preserving a soft, round feel in the mouth.

In recent years, Rondinella has been increasingly recognised for its potential as a standalone grape too. Wine producers are beginning to experiment more and more with using it to produce mono-varietal wines, and the results have been promising.

Conclusively, it’s fair to say that while the star of the Venetian wine stage is undoubtedly Corvina, the Rondinella grape does not play a mere supporting role. Its vim and versatility, as well as its ability to elevate other grape varieties, ensure its place in the heart of Italian wine production.

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