The grape variety Rondinello

Rondinella is an indigenous Italian grape variety primarily cultivated in the Veneto region of north-eastern Italy. It is most renowned for its integral role in the production of classic Venetian wines, such as Valpolicella, Amarone della Valpolicella, and Recioto. The grape exhibits a moderate aromatic profile with delicate notes of red cherry, wild berry, subtle plum, and nuances of dried herbs. On the palate, Rondinella wines are typically medium-bodied, displaying fresh acidity, gentle tannins, and a slightly savoury finish. While seldom bottled as a single varietal, Rondinella excels in blends, complementing the structure of Corvina and Molinara grapes, contributing colour and freshness.

Rondinella-based wines are produced in a range of styles—from light, easy-drinking reds in the Valpolicella DOC to richer, full-bodied Amarone and sweet Recioto wines made from partially dried grapes. These styles impart additional depth, complexity, and notes of dried fruit. Food pairings are equally versatile: the lighter reds pair well with charcuterie, grilled poultry, and vegetable risottos; fuller Amarone styles complement rich game dishes, braised red meats, and mature cheeses, showcasing Rondinella's adaptability and gastronomic appeal.