Dindarella is a rare and indigenous red grape variety primarily found in the Veneto region of northern Italy, particularly within the provinces of Verona and Vicenza. It is most commonly used as a blending grape in the production of traditional Venetian wines such as Valpolicella, Bardolino, and Amarone della Valpolicella, where it contributes elegance and finesse.
The aromatic profile of wines containing Dindarella is characterised by delicate floral notes of violet and subtle hints of red fruit, including cherry and wild strawberry, occasionally complemented by a gentle spiciness and suggestions of dried herbs. On the palate, Dindarella tends to deliver fresh acidity, moderate tannins, and a medium body, leading to a smooth, well-balanced and lively finish.
Dindarella-based wines are typically approachable in style, either as part of classic local blends or uncommonly as a varietal, and display freshness and versatility. Recommended food pairings include traditional Italian dishes such as risotto with mushrooms, grilled or roast poultry, cured meats, and mature cheeses. The grape’s vibrant acidity and subtle fruit profile also make it a good match for Mediterranean vegetable-based dishes and lighter meats, ensuring a harmonious gastronomic experience.