This week’s grape variety is from the Veneto and is called Dindarella Nero. It is generally used in blends but can also be made into a mono-varietal wine. It has a very thick skin so is quite good for drying and for the making of Recioto.. It is often used in the D.O.C. wines of Garda Orientale, Valdadige, and Valpolicella.

I found one winery, Azienda Agricola Brigaldara, which makes a 100% Dindarella. Apparently it is a low-alcohol, high acidity variety that is good for both light reds and rose. I have never tasted it. They will be at Vinitaly though and I hope to have the chance to do just that.