The Dindarella grape is a black grape variety present in the province of Verona, but with very limited distribution. Another typical grape variety of the area, Pelara, was recently classified as a biotype of Dindarella. Acerbi in 1825 mentioned both Dindarella and Pelara (at that time considered distinct varieties) as present in the Verona area, particularly in Valpolicella. Genetically speaking, Dindarella has significant affinities with Rondinella and somewhat less with Corvina. In the 1970s, the Experimental Institute for Viticulture of Conegliano began a recovery project, following which in 1987 Dindarella was registered in the National Register of Grape Varieties. The cultivation of Dindarella has been in decline for many years; it was previously widespread mainly for the good storability of its grapes. Its cultivation has been increasingly limited due to low productivity and more or less intense but constant berry drop.

Dindarella is allowed for cultivation in the province of Verona and is among the varieties that can be included in the Valpolicella blend. It can also be used in the DOC Garda Orientale and Valdadige, or subjected to drying and used in the production of Recioto. Dindarella is a late-ripening variety and has good acidity, although it can lose it quickly if left on the vine too long. The thick skins and loose clusters make Dindarella ideal for drying. The lack of color and high acidity have led some producers to experiment with rosé vinification. Despite the rarity of this grape variety, some growers are trying to cultivate Dindarella in larger quantities, with the aim of promoting native grape varieties from this part of Italy.