Rondinella is the second grape of Valpolicella, in Veneto. Alongside Corvina it goes into Valpolicella, Ripasso, Amarone and Recioto, and further west into Bardolino. It is rarely bottled on its own, but without it the reds of Verona would be different: it brings colour, fruit and consistency, and it withstands months of drying like few other grapes.
Origin and name
It is a grape of the province of Verona, grown on the hills north and east of the city and around Lake Garda; outside this area it is almost unknown. DNA analysis has shown it to be a child of Corvina, with which it has always shared its land. There is no certain explanation for the name: tradition links it to swallows (rondini), either because the dark colour of the berries recalls their plumage or because the birds are fond of them.
In the vineyard
Rondinella is vigorous, productive and reliable: it ripens evenly, resists disease well and gives dependable crops even in difficult years. That is why growers have always valued it, sometimes more for quantity than finesse. It is traditionally trained on the Veronese pergola, now often joined by vertical trellises. It has thick, tough skins, and this is its most precious quality: in the drying lofts, where the grapes for Amarone and Recioto rest for three or four months, its bunches stay healthy and lose water without going mouldy.
Its share in the wines
The rules of Valpolicella DOC require 45 to 95% Corvina, partly replaceable by Corvinone, and 5 to 30% Rondinella, with small shares of other local grapes such as Molinara. The same grapes are used for Amarone della Valpolicella, which is dry, and for Recioto della Valpolicella, which is sweet, both from dried grapes. In Bardolino, on the hills by Lake Garda, Rondinella can reach 40%. In all these wines Corvina gives aroma and structure; Rondinella adds colour, fruit and steady support.
In the glass
Made on its own, as few producers do, Rondinella gives a bright ruby red scented with cherry, sour cherry and small red fruit, with a herbal and spicy note. It has soft tannins, moderate acidity and medium body: a wine to drink young, simpler than Corvina. In a blend these traits become a strength, because they round out Corvina's more nervous character.
Wineries and land
Among the wineries in our directory, Azienda Agricola Vicentini Agostino works at Colognola ai Colli, between Soave and Valpolicella. Rondinella is also listed among the grapes of the Garda Colli Mantovani DOC, in Lombardy, but its home remains the province of Verona.
At the table
The wines that contain Rondinella belong to Veronese cooking. Young Valpolicella goes with cured meats, bigoli pasta and risotto al tastasal; Ripasso with pastissada de caval stew and boiled meats with pearà sauce; Amarone with braised beef, game and aged Monte Veronese cheese. Recioto is served with dry cakes and tarts, or with blue cheeses.
