Rondinella is one of the quiet workhorses of Italian wine, a grape you will rarely see named on a label of its own. Its job is to support rather than lead, adding colour and gentle spice to the red blends of the Veneto in north-east Italy, so if you have enjoyed a Valpolicella, Ripasso or Amarone, you have almost certainly been drinking it.
A supporting grape, almost always blended with Corvina
Rondinella is the reliable second in the classic Veneto trio, planted alongside Corvina, which carries most of the aroma and structure. Rondinella brings deep ruby colour, soft body and a faintly herbal, spicy edge, but less scent and character than Corvina, so it fills out a blend rather than stars in it. It is productive and dependable, ripening steadily and shrugging off rot, which growers prize for consistency. You meet it throughout the reds of the Veneto, in Valpolicella, Ripasso and Amarone.
Appassimento, Amarone and lighter Bardolino
Rondinella's thick skins and steady sugars make it well suited to appassimento, the drying process where grapes rest on racks for months to concentrate before pressing. That is how Amarone and the richer Ripasso styles are built, and Rondinella takes to it happily, keeping its colour through the long dry. In lighter wines it plays a larger part: Bardolino uses more Rondinella and less Corvina, giving a pale, easy red wine for early drinking. To see where else these grapes grow, explore the rest of Italy.
Rondinella FAQ
Is Rondinella ever sold as a single-variety wine?
Very rarely. It is a blending grape at heart, grown to support Corvina, so almost everything you will find is a Valpolicella, Ripasso, Amarone or Bardolino in which Rondinella plays a backing role.
What does Rondinella taste like?
On its own it is gentle: red cherry and berry fruit, a little dried herb and spice, and often a faintly bitter almond note on the finish. In a blend it mainly adds colour, softness and body.
What food suits these wines?
Follow the style. Light Valpolicella and Bardolino love pizza, tomato pasta and charcuterie, while richer Ripasso and Amarone want roast and braised meats, mushrooms and hard, aged cheeses like Parmigiano.