The name "Rondinella" means "little swallow" in Italian, and it is believed to refer to the grape's small, round berries that resemble the shape of a swallow's nest. Rondinella is a relatively minor grape variety compared to Corvina and Corvinone in the Valpolicella blend, but it can contribute to the overall structure, color, and flavor complexity of the wines
Varietal Origin: Rondinella is a red grape variety that is primarily grown in the Veneto region of northern Italy. It is commonly used as a blending grape in the production of Valpolicella and Amarone wines, two popular Italian red wines.
Typical Taste Profile: Rondinella wines are known for their medium body and moderate acidity. They typically exhibit flavors of red and black fruits, such as cherry and blackberry, with some floral and herbal notes. Rondinella wines can range from lighter and fruit-forward styles to more structured and complex styles, depending on the winemaking techniques and blending partners used.
Regional Styles: Rondinella is primarily used as a blending grape in the production of Valpolicella and Amarone wines in the Veneto region of Italy. In Valpolicella, Rondinella is often blended with Corvina, Corvinone and Molinara to produce light, fruity red wines. In Amarone, Rondinella is used to make the dried grape clusters that are used in the production of this rich and complex style of wine.