Corvina

Corvina is a cornerstone red grape of Italy’s Veneto region, especially the hills surrounding Verona, where it forms the backbone of renowned wines like Valpolicella, Bardolino, and the iconic Amarone della Valpolicella. Celebrated for its remarkable versatility, Corvina ranges from light, vibrant reds perfect for easy sipping to deeply concentrated, age-worthy wines crafted using the traditional appassimento drying method. Long overshadowed by regional wine names, Corvina is now recognized as a noble Italian varietal, prized for its unique character and expressive potential.

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Characteristics of Corvina


Corvina is defined by its high acidity, which shines through in every style and gives the wines a bright, lively character. In lighter versions like Valpolicella and Bardolino, it shows a delicate ruby color and a light to medium body, while Ripasso and Amarone are full-bodied and rich, with Amarone displaying an intense ruby hue that deepens to garnet or brown with age. Tannins remain gentle in simple Corvina wines, but become significantly more pronounced and structured in Ripasso and especially Amarone, where the appassimento process concentrates them. No matter the style, Corvina’s energetic freshness keeps the wines balanced, making them food-friendly and capable of aging gracefully.

What Does Corvina Taste Like?


Corvina’s flavor profile is deeply shaped by its regional roots in Valpolicella and the winemaking traditions of the area. The classic Valpolicella DOC style, made from freshly harvested grapes and often vinified in inert vessels like stainless steel, is light to medium-bodied with vibrant acidity, gentle tannins, subtle herbal notes, and lively flavors of sour cherry, cranberry, raspberry, and violet, finishing with a hallmark bitter almond nuance—a signature of the region.
  • Valpolicella Superiore DOC: Builds on these flavors, offering richer cherry fruit, greater complexity, and more structure from extended aging.
  • Amarone della Valpolicella DOCG: Made using dried grapes, Amarone (whose name translates to "great bitter") is bolder, with concentrated dried fruit (raisin, fig, prune), ripe black cherry, chocolate, spice, and a pleasantly bitter finish, alongside layers of plum, coffee, tobacco, leather, licorice, sweet baking spices, and balsamic nuances.
  • Recioto della Valpolicella DOCG: Shares Amarone’s intensity, but in a sweet, dessert wine style balanced by Corvina’s natural acidity.

Notable Region Corvina Grows In


The character of Corvina is deeply shaped by its home in Veneto, with each subregion and appellation lending a distinct expression to the grape.
  • Valpolicella Classico: The historic heartland, producing elegant, nuanced reds that highlight Corvina’s signature cherry and floral notes.
  • Valpantena: A neighboring valley known for vibrant, fruit-forward wines with a touch more structure and freshness.
  • Amarone della Valpolicella DOCG: Here, Corvina undergoes the appassimento process, resulting in powerful, age-worthy wines with layers of dried fruit, spice, and chocolate.
  • Bardolino DOC: On the shores of Lake Garda, Corvina shines in lighter, easy-drinking blends marked by bright red fruit and lively acidity, often with a refreshing, almost playful character.

Food Pairings


Corvina’s vibrant acidity and range of styles—from light and fresh to rich and powerful—make it a remarkably food-friendly grape, perfectly suited to Italian classics and beyond.
  • Everyday Italian Fare: Lighter Corvina wines like Valpolicella and Bardolino shine with pizza, pasta in simple tomato sauces, roast chicken, and cured meats such as salami and prosciutto, while their crisp acidity can even complement stuffed mushrooms, bruschetta, or salads.
  • Hearty and Robust Dishes: For richer styles like Valpolicella Superiore and Ripasso, pair with lasagna, meaty ragù, pork roasts, grilled sausages, mushroom risotto, or braised stews—dishes that echo the wine’s greater depth and structure.
  • Decadent Pairings: Amarone della Valpolicella calls for bold flavors like braised beef, osso buco, venison, wild boar, or aged cheeses such as Parmesan and Pecorino, while the sweet Recioto style is a classic match for dark chocolate desserts, Gorgonzola, or foie gras, with Corvina’s hallmark acidity ensuring balance in every bite.

How to Serve Corvina


  • Serving Temperature:
    • Basic Valpolicella / Bardolino: 55–60°F (12–15°C) to highlight freshness and bright fruit.
    • Valpolicella Superiore / Ripasso: 60–64°F (16–18°C) for added complexity and balance.
    • Amarone della Valpolicella: 64–68°F (18–20°C) to showcase richness without emphasizing alcohol; start cool and allow to warm in the glass.
    • Recioto della Valpolicella: About 55°F (13°C) to keep sweetness and acidity in harmony.
  • Glassware:
    • Basic Valpolicella, Bardolino, and Ripasso: Standard red wine or universal glass to focus fruit and freshness.
    • Amarone della Valpolicella: Large, Bordeaux-style glass to allow complex aromas to develop.
    • Recioto della Valpolicella: Dessert or white wine glass to concentrate delicate aromatics.
  • Decanting:
    • Basic Valpolicella / Bardolino: No decanting needed—enjoy straight from the bottle.
    • Valpolicella Superiore / Ripasso: 30–60 minutes of air can soften tannins and open up aromas.
    • Amarone della Valpolicella: Young bottles benefit from 1–3 hours of decanting; older bottles need only 30–60 minutes, mainly to remove sediment.
    • Recioto della Valpolicella: Decant only if sediment is present in older bottles.
  • Aging Potential:
    • Basic Valpolicella / Bardolino: Best enjoyed within 1–3 years for freshness.
    • Valpolicella Superiore / Ripasso: Drink within 3–7 years; some can age longer.
    • Amarone della Valpolicella: Excellent aging, often 10–20+ years for top vintages.
    • Recioto della Valpolicella: Ages well due to sugar and acidity, though timeline varies.
  • Storage:
    • Keep bottles in a cool, dark place at around 55°F (13°C) with moderate humidity (50–80%).
    • Store on their sides to keep corks moist and airtight.
    • Avoid direct sunlight, vibration, and temperature swings for optimal aging.

Best Corvina Wines


Scaia
Tenuta Sant'antonio
2014, Corvina, Veneto
Villabella
Corvina, Veronese
Scriani
Vidalco International, Llc
2010, Corvina, Corvina Veronese
Cresasso
Zenato
2007, Corvina, Veronese Igt
Ripasso
Passo Primo
2003, 70% Corvina, 30% Rondinella, Valpolicella
Ripasso
Il Roverone
2007, 70% Corvina, 20% Sangiovese, 10% Rondinella, Valpolicella
Ripasso
Passo Primo
2006, 70% Corvina, 30% Rondinella, Valpolicella
Ripasso
Rallo
2008, 70% Corvina, 30% Rondinella, Valpolicella
Ripasso
Passo Primo
2009, 70% Corvina, 30% Rondinella, Valpolicella Doc
Ripasso
Rengo
2009, 70% Corvina, 30% Rondinella, Valpolicella
Appassimento
Tedeschi Direct
2008, Corvina 75%, Raboso 5%, Refosco 20%, Rosso Delle Venezie
Bardolino
Terre Di Verona Agricola
2009, Corvina 70%, Rondinella 20%, Molinara 10%, Bardolino
Ripasso
Valbella
2008, Corvina (75%), Rondinella (20%), Molinara (5%), Valpolicella
Classico
Torre Mastio
70% Corvina Veronese, 20% Rondinella, 10% Molinara, Valpolicella Doc
Classico
Il Roverone
2008, 70% Corvina, 20% Sangiovese, 10% Rondinella, Valpolicella Classico
Ripasso
Passo Primo
2008, 70% Corvina, 30% Rondinella, Valpolicella
Ripasso
Rengo
2006, 70% Corvina, 30% Rondinella, Valpollicella
Ripasso
Rallo
2006, 70% Corvina, 30% Rondinella, Valpolicella
Classico
Torre Mastio
70% Corvina Veronese, 20% Rondinella, 10% Molinara, Valpolicella
Ripasso
Vini
2008, 70% Corvina, 30% Rondinella, Valpolicella
Tocia
Marchiopolo
2009, Grapes Corvina 80%, Rondinella 10% and Molinara 10%, Delle Venezie
Winemaker's Choice
Torre Mastio
2014, 70% Corvina Veronese, 20% Rondinella, 10% Molinara, Amarone Della Valpolicella
Amarone Ambrosan
Nicolis
2000, Corvina(70%) - Rondinella(20%) - Croatina(10%), Valpolicella
Testal
Nicolis
2003, Corvina (94%), Merlot (3%), Cabernet Sauvignon (3%), Veronese

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