Rondinella is an Italian
red-wine grape variety that most commonly appears in the blended wines of
Valpolicella and Bardolino. Rarely grown outside the Veneto region,
Rondinella's key attribute is its prolific yields. However, this attribute
rarely equates to good quality and, consequently, Rondinella is hardly ever
produced as a varietal wine. Rather, it is used to add herbal flavors to
Corvina-based wines and to flesh out the blend.
Corvina shares more than
just traditional blending practices with Rondinella, as DNA profiling in the
early 21st Century established it as a parent variety to Rondinella. Like its
parent, Rondinella has thick skin that is resistant to rot and well suited to
the appassimento method of drying grapes. Consequently, Rondinella is often
used in Recioto and Amarone blends.