Rondinella is an Italian red wine grape mainly grown in the Veneto region of Italy and is an integral grape used in wines such as Bardolino and Valpolicella. It is often blended with Corvina, which in 2005 DNA evidence showed that Corvina was a parent variety to the Venetian grape Rondinella, and also blended with Molinara.

The grape has rather neutral flavours but is favoured by growers due to its abundant yields than for any notable quality. The vine is very resistant to grape disease and produces grapes that, while they don't necessarily have high sugar levels, do dry out well for use in the production of straw wines like Amarone, a strong wine made from dried grapes - and Recioto blends - the dessert wine produced in Valpolicella.

Rondinella word means 'small swallow', the name of this grape varietal probably comes from the shape of its leaves that look similar to a swallow tail. It easily grows all over the Valpolicella region. Rondinella is well suited for production through the use of the Appassimento method - simply, this is a method of drying grapes for specific kinds of wine production.

These blended Venetian red wines can be light, fragrant and reminiscent of cherries, strawberries and flowers with a slight bitter-almond finish. The Rondinella grape represents approximately 20-30% of the combination of grapes for Valpolicella and Amarone wines.

Rondinella is very rustic, generous and adapted for soils having a high content of clay and which are not well exposed. The grape are dark coloured, relatively small and round berries, and the bunches are of medium in size, loosely packed and have a cylindrical shape. It is perfectly adapted for dry and shrivelling perfect for the drying process which makes Amarone, especially from vines that have been grown in the hills in poor soil. The wines that come from this variety have an intense ruby red colour, with a gentle aroma. They are fruity and have a flavour which is not tannic, but having a good structure.