The Rondinella grape is a native of Verona and its origin remains unknown. Recognized by the ampelographers only at the end of the 19th century, Rondinella owes its name probably to the black bluish colour of its berries, reminiscent of the dove plumage.
The Rondinella grape is usually used in blends with other loval varieties, especially in the area of Valpolicella and Bardolino - Corvina, Molinara and Corvinone – to produce the local wines, Bardolino and the Valpolicella family of wines. Due to its high sugar content, the grape is used not only in the production of the Amarone but also in the Recioto della Valpolicella.
The Rondinella has a black, medium, spheroid berry with very waxy, solid skin of purplish black colour. The cluster is medium-large, pyramidal, winged, medium compact with a medium, pentagonal, five-lobed leaf.
The Rondinella grape is very versatile and adapt easily to different types of soils and climates, being a rather rustic vine, and has a high yield.
The vine Rondinella vinified alone (which rarely happens) gives an intense ruby red wine, with a delicately fruity scent, medium body, good acidity, and little tannins.