Corvina

Corvina is an indigenous red wine grape from Veneto and the most important variety in the traditional blends of Valpolicella. Valued for its aromatic character, natural freshness and structural contribution, Corvina produces wines ranging from light, vibrant reds to powerful, concentrated expressions created through the region’s historic grape-drying methods.

In youthful Valpolicella wines, Corvina commonly shows red cherry, sour cherry, red plum and violet, often accompanied by dried herbs, gentle spice and a characteristic bitter-almond note. Its naturally high acidity gives the wines energy and definition, while moderate tannins and a relatively delicate colour support an elegant, food-friendly style.

Corvina is particularly important in Amarone della Valpolicella and Recioto della Valpolicella. Both styles use appassimento, in which harvested grapes are dried before fermentation to concentrate sugars, aromas and structure. Amarone is fermented into a powerful dry wine with dark fruit, spice and considerable ageing potential, while Recioto retains natural sweetness balanced by Corvina’s acidity.

In Valpolicella Ripasso, young Valpolicella wine undergoes a second fermentation with the grape skins and lees remaining from Amarone or Recioto production. This process adds body, texture and aromatic complexity while preserving the red-fruit freshness of the original wine. Across Valpolicella Classico, Valpantena and the eastern valleys, differences in elevation, exposure and soil create distinct expressions of Corvina-led blends.

Corvina also contributes to Bardolino wines near Lake Garda and appears in a limited number of varietal wines, but Valpolicella remains its defining geographical identity. Its combination of cherry aromatics, vibrant acidity, structural versatility and suitability for appassimento establishes Corvina as one of Italy’s most distinctive indigenous red wine grapes.