The Rondinella varietal is a grape variety primarily grown in the Veneto region of northern Italy. It is known for its resistance to disease and high yields. It is commonly used in the production of Valpolicella and Bardolino wines, often blended with Corvina and Molinara grapes.
The Rondinella grape adds a distinct fruity and floral flavor to these popular Italian wines, imparting notes of cherries, red berries, and hints of almond. Despite their high yield, Rondinella grapes are not particularly high in sugar or acidity, which results in a lighter, subtler wine. This makes them a perfect complement to the more robust and complex flavors of the Corvina grape.
The resulting wine from this varietal is often light to medium-bodied with a ruby color. It has a mild aroma and is best consumed young. Due to its light and fruity flavor profile, wines made with Rondinella grapes are often paired with pasta, pizza, or light meat dishes.
