Tucked away in the rolling hills of the Veneto region, Corvina is a grape that rarely takes the spotlight but plays a central role in shaping some of Italy’s most distinctive wines. It’s not as globally recognized as Sangiovese or Nebbiolo, but Corvina underpins the wines of Valpolicella, Ripasso, and Amarone, lending them structure, brightness, and a signature cherry-driven elegance.
This late-ripening, thick-skinned variety thrives in the cool, breezy vineyards north of Verona. The climate, shaped by nearby Lake Garda and the foothills of the Alps, allows Corvina to maintain its natural acidity, a key trait that gives the wines their freshness and balance. It’s a grape that handles the region’s traditional appassimento method remarkably well—a technique where grapes are dried on racks to intensify sugars and flavors before fermentation. The result is a deeper, more concentrated wine without sacrificing structure.
Corvina is rarely bottled on its own. In the Valpolicella and Bardolino zones, it is the dominant grape in blends, typically paired with Rondinella and Molinara. While Rondinella adds floral and herbal tones and Molinara boosts acidity, it’s Corvina that delivers the vibrant red fruit, the texture, and the backbone. In basic Valpolicella wines, this results in a light, easy-drinking red with notes of sour cherry and almond. In more serious bottlings, particularly in Ripasso and Amarone, the grape shows its full range.
Amarone della Valpolicella is where Corvina truly shines. In this powerful, dry wine, made from partially dried grapes, Corvina develops flavors of dried cherry, fig, dark chocolate, and baking spices, with a richness and depth that can rival top-tier wines from around the world. Despite the weight and high alcohol, Amarone retains a sense of balance—thanks again to Corvina’s acidity and structure. In a Ripasso, often called “baby Amarone,” young Valpolicella is refermented on the leftover skins from Amarone production, giving it more depth and complexity without the full power of Amarone. Once again, Corvina is the key ingredient.
Today, a few producers are experimenting with varietal Corvina wines, aiming to showcase the grape’s clarity and finesse outside the blend. These bottlings, often unoaked or lightly aged, highlight Corvina’s fresh cherry fruit, subtle spice, and lifted acidity. They’re approachable, food-friendly, and increasingly appreciated by sommeliers and wine enthusiasts looking for something beyond the usual suspects.
Image Credit: https://wikipedia.org
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