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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 in Verona, Rondinella owes its name probably to the black-bluish color of its berries, reminiscent of the dove plumage. It is usually vinified in blends with other varieties of the province of Verona, especially in the area of Valpolicella and Bardolino: Corvina, Molinara and Corvinone. These grapes are the basis of the wines Valpolicella and Bardolino, Amarone in primis. Due to its ability to accumulate sugar, the grape is used not only in Amarone but in the blend for Recioto della Valpolicella. The Rondinella has a black, medium, spheroid berry with very waxy, solid skin of purplish black color. The cluster is medium-large, pyramidal, winged, medium compact with a medium, pentagonal, five-lobed leaf. The Rondinella grape adapts to different more or less expanded farming systems, with medium-long pruning. Its vigor is good enough balanced vegetation. It adapts to different types of soil and climate being a rather rustic vine. Its production is abundant and constant. The vine Rondinella vinified alone (which rarely happens) gives an intense ruby red wine, with a delicately fruity scent, medium body, good acidity, and a little tannic, fruity and harmonious taste.



Wines made with Rondinella

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