Red grape variety
Rondinella
A reliable Valpolicella blending variety contributing colour and resistance to rot during drying.
What is Rondinella?
Rondinella is neutral in flavour but resists rot well during appassimento, which is why it earns its place in the blend.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 10189 under the prime name RONDINELLA, with berry skin colour noir and country of origin italy. Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Rondinella, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low-medium | Some variation | |
| Acidity | medium-plus | Some variation | |
| Tannin | medium | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium | Consistent | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Italy
Amarone della Valpolicella
Dried-grape red of enormous concentration: 15–16% alcohol, dried-fruit intensity, and technically dry.
Italy
Valpolicella
Light, high-acid, sour-cherry red from the hills north of Verona — the fresh counterpart to Amarone.
Italy
Valpolicella Ripasso
Valpolicella re-passed over the drained skins of Amarone, gaining body, alcohol and dried-fruit character.
Italy
Recioto della Valpolicella
The sweet original from which Amarone accidentally descended — dried Corvina grapes, fermentation stopped early.
Where it grows
- Valpolicella — Italy
If you like Rondinella, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Valpolicella Ripasso
Both are made from rondinella, and they occupy similar territory for weight and structure, both come from the same country.
Expect it to be spicier, and fuller and richer.
Colorino
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be drier, and more tannic and structured.
Corvinone
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fuller and richer, and fruitier.
Similar but lighter
Something like this, but lighter?
Grolleau
The structural profile is close across body, acidity and tannin.
Expect it to be less tannic and softer, and fresher.
Schiava
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be lighter, and drier.
Valpolicella
Both are made from rondinella, and they occupy similar territory for weight and structure, both come from the same country.
Expect it to be fresher, and drier.
Similar but lower in alcohol
Something like this, but less alcoholic?
Grolleau
The structural profile is close across body, acidity and tannin.
Expect it to be less tannic and softer, and lighter.
Schiava
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be lighter, and drier.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be lighter, and fresher.
Similar but fuller
Something like this, but richer?
Valpolicella Ripasso
Both are made from rondinella, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be spicier, and more oaky.
Montepulciano d’Abruzzo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be drier, and more oaky.
Montepulciano
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be drier, and more oaky.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Fresh cheese
Works because oak flavour overwhelms subtle food.
Gnocchi
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Tempura
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
Teriyaki salmon
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Smoked salmon
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Salmon in a cream sauce
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Salmon
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
How to serve it
Temperature
14–16°C
57–61°F · Cellar cool
Most modern rooms are warmer than this. Twenty to thirty minutes in the fridge before serving usually gets a red into range.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Wines made from this grape are generally at their best within a few years.
A reliable, neutral partner in the Valpolicella blend rather than a variety with much to say over time. Fresh Valpolicella containing it is for drinking young; where those wines age it is Corvina and the appassimento that carry them.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof