π Rondinella
A red wine grape from Veneto used in Valpolicella and Amarone.
Rondinella is a red wine grape from Veneto in north-eastern Italy. It is part of well-known wines: Valpolicella, Amarone, Recioto della Valpolicella and Bardolino. Rondinella is usually used in a blend with Corvina and other varieties and is rarely used alone.
The variety gives steady crops and suits drying well. The bunches are dried for several months on racks to give concentrated juice. This juice is made into thick wines like Amarone. Thanks to Rondinella the blend is fuller, and the wine brighter in colour and aroma.
The taste of Rondinella is soft and neutral: red berries, light spice and low acidity. It complements Corvina, which has more acidity and cherry notes. Together they make a harmonious wine.
Rondinella belongs to Italian wine, to Veneto and to Valpolicella. It is an example of a grape that is seldom mentioned but without which many wines would not be what they are. Alcohol is for adults.
How it connects to Wine
π Rondinella β kind of β π Grape varieties β kind of β π· Wine
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Frequently asked questions
What is Rondinella?
A red wine grape from Veneto that goes into Valpolicella and Amarone.
Why is Rondinella blended with Corvina?
It gives steady crops, dries well and makes the blend fuller.
Where else is Rondinella used?
In Bardolino, Recioto della Valpolicella and Valpolicella Ripasso.
What to read next
- π Amarone della Valpolicella β A powerful dry red from semi-dried grapes in the Valpolicella hills near Verona.
- π Valpolicella Ripasso β A Valpolicella red refermented on the grape skins left from Amarone.
- π Bardolino Superiore β Red wine from the eastern shore of Lake Garda, a more aged version of light Bardolino.
Similar
π Corvina Β· π Corvinone Β· π Molinara Β· π Negrara Β· π Oseleta Β· π Dindarella