RondinellaThe secret sidekick that makes Valpolicella and Amarone truly shine

Rondinella is a native Italian red grape variety that plays a crucial supporting role in some of Veneto's most celebrated wines. Hailing from the hills around Verona, this grape has been cultivated since at least the 18th century, though it likely existed much earlier. Its name possibly derives from "rondine" (swallow in Italian), perhaps referring to the grape's dark color or the timing of harvest with migrating birds.

While rarely vinified alone, Rondinella is an essential component in Valpolicella, Amarone della Valpolicella, and Recioto wines, typically blended with Corvina and Corvinone. It contributes valuable color, structure, and acidity to these blends, helping balance the softer Corvina. The grape is particularly well-suited to the appassimento method, where grapes are dried to concentrate flavors—a technique that produces the powerful, complex Amarone style that wine lovers worldwide adore.

Rondinella offers bright red fruit aromas of cherry, raspberry, and red currant, often accompanied by floral notes of violet and rose. On the palate, it delivers medium body with refreshing acidity and moderate tannins, showcasing flavors of tart red berries, hints of almond, and subtle herbal undertones. When used in appassimento wines, these characteristics intensify, revealing deeper notes of dried fruit, chocolate, and spice.

The grape's natural acidity makes it an excellent food pairing companion. Enjoy Valpolicella blends with pizza, pasta with tomato-based sauces, grilled vegetables, or charcuterie. Amarone's more powerful expressions pair beautifully with braised meats, aged cheeses like Parmigiano-Reggiano, rich risottos, or even dark chocolate desserts.