Rondinella is a native black grape variety from the Verona area, documented in Venetian ampelographic sources as early as the first half of the nineteenth century and has always been associated with the traditions of Valpolicella and Bardolino. Its growing area mainly comprises the hills of the province of Verona, the morainic areas around Lake Garda and some wine-growing territories in the Mantua area. The vine has a semi-upright growth habit, good vigour and medium-to-large leaves that are pentagonal and generally five-lobed, with deep lobes and thin margins. The bunch is medium-sized, pyramidal, sometimes winged and moderately compact; the berry, spherical and of medium size, has a thick, very pruinose skin and an intense black-purple colour.
In winemaking, Rondinella is particularly valued in blends, where it contributes to a brilliant ruby colour, freshness, structure and overall balance. The aromatic profile evokes cherry, morello cherry and small red berries, with possible floral, spicy and balsamic nuances. In wines produced from dried grapes, it acquires greater richness, smoothness and intensity, lending itself to concentrated, long-lived wines such as Amarone and Recioto della Valpolicella. An interesting fact about this grape concerns its natural aptitude for drying: the thick skin and good integrity of the berries favour the concentration of sugars and aromas during the drying process. The name may refer to the dark colour of the berries, similar to the plumage of a swallow.