Rondinella Wines

Rondinella typically shows flavours of cherry, red berry, plum and gentle herbs with notes of spice and dried flowers. It has fresh acidity and light to medium tannins, giving it a clean and approachable profile. When dried for Amarone it contributes richer, darker fruit and subtle sweetness.

Rondinella is primarily grown in the Veneto region of northern Italy, especially in Valpolicella and Bardolino. It thrives in the region’s warm days and cool nights. Plantings outside Italy are limited, as it is closely tied to traditional local blends.

Yes. Rondinella is one of the permitted grapes for Amarone della Valpolicella. It is often dried alongside Corvina and Corvinone, contributing colour, stability and fresh fruit character. It is also used in Recioto and Ripasso wines.

Rondinella based wines pair well with pasta, pizza, grilled vegetables, poultry and light meat dishes. In blends such as Valpolicella Classico they complement tomato based dishes and Mediterranean flavours. Richer Amarone styles pair well with game, aged cheese and hearty winter plates.

Rondinella is used to produce Valpolicella blends, Bardolino, Ripasso, Amarone and Recioto. It is rarely bottled alone but plays an important supporting role, adding colour, freshness and aromatic lift. Some producers also use it for rosé and lighter red styles.