The Rossignola grape variety is an indigenous black-skinned grape from the province of Verona. It is primarily found in the Bardolino and Valpolicella areas and is included in the main denominations of this region. The presence of Rossignola is documented exclusively in this area and only from relatively recent times, starting from the early 19th century. The flavor profile of Rossignola is marked by a pronounced sapidity, which adds interesting organoleptic nuances to the wines it contributes to. However, its lack of color and light body have gradually limited its cultivation, making Rossignola particularly suited for the production of rosé wines. As of 2000, there were 341 hectares of Rossignola, most of which are located around Lake Garda and in Valpolicella, with some rows also found in the Vicenza province.

This variety is permitted as a minor grape variety in several DOCs, including Bardolino, Valpolicella, Breganze, Garda Orientale, and the multi-regional Valdadige DOC, which spans Veneto and Trentino-Alto Adige. Rossignola is a late-ripening variety that can be highly vigorous and high-yielding if not controlled through winter pruning and green harvests. The vine is highly sensitive to several threats, including mold, esca, acid rot, and botrytis.

From an ampelographic perspective, the Rossignola grape variety has medium-sized, pentagonal, and five-lobed leaves. Its clusters are medium-sized, truncated-pyramidal, sometimes winged, and compact. The berries are medium, obovoid, with very pruinose skins, thin and of a red-violet color. Rossignola, when vinified in purity, produces a wine with a light ruby color and violet hues, with fairly intense and complex aromas, a fresh taste, and good sapidity.