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.

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.

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.

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.

• 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.