| Rondinella | |
|---|---|
| Grape (Vitis) | |
| Color of berry skin | Black |
| Species | Vitis vinifera |
| Origin | Veneto region ofItaly |
| Notable regions | Valpolicella,Bardolino |
| Notable wines | ValpolicellaDOC (Rosso and Superiore; includes Classico and Valpantena subzones),Recioto della ValpolicellaDOCG,Amarone della Valpolicella DOCG,Valpolicella Ripasso DOC,Bardolino DOC, Bardolino Superiore DOCG |
| Ideal soil | Chalky clay |
| VIVC number | 10189 |
| Wine characteristics | |
| General | Unremarkable, high yield, light-bodied |
Rondinella is anItalian winegrape variety. Almost all of the total global growing area of 2,481 hectares (6,130 acres) is in theVeneto region of northernItaly,[1] and the grapes are used in wines from theValpolicella andBardolino wine regions. Rondinella always appears in these wines blended withCorvina (which DNA evidence has shown to be a parent variety), as a secondary constituent along withCorvinone andMolinara. The grape has rather neutral flavors but is favored by growers due to its prolificyields.[2] The vine is very resistant togrape disease and produces grapes that, while they do not necessarily have highsugar levels, do dry out well for use in the production ofValpolicellastraw wine styles such asRecioto andAmarone.[3]
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