Italian Indigenous Varieties: Dindarella Nero from the Veneto

Italy

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.

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Filed under Italian indigenous Grape Varieties, Italian regions, Italian wineries, italy

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