Dindarella is an ancient black grape variety from the Verona area, historically linked to the hills of Valpolicella and traditionally grown in blends with Corvina, Rondinella and other local varieties. Its presence in Veronese viticulture has been documented since at least the 19th century; in the 20th century, it underwent a process of recovery and promotion which led to its inclusion in the National Register of Vine Varieties in 1987. From an ampelographic point of view, it has medium-sized leaves, generally pentagonal and five-lobed, though sometimes three-lobed, with an upper surface that is deep green and slightly blistered. The bunch is large, pyramidal, often featuring one or two pronounced wings, and of medium compactness; the berry is medium-sized, spherical or sub-round, with a pruinose and firm skin, red-blue in colour with violet hues, juicy flesh and a distinctive flavour. Cultivation is concentrated mainly in the province of Verona, particularly in the hilly areas of Valpolicella, where it contributes to the distinctive character of local blends. The wines produced, whether as fresh wines or from dried grapes, display an intense ruby colour, with aromas of cherry, wild berries, violet and spices, along with good acidity, balanced tannins and a structure capable of supporting prolonged ageing. Dindarella is also permitted, in small proportions, in the Veronese appellations associated with Valpolicella, Amarone and Recioto.
