Corvina
Also known as Corvina Veronese
Veneto, Italy
The main grape of Valpolicella and Bardolino, and, dried, of Amarone, thick-skinned, cherry-scented and high in acid.
Sensory profile
Characteristics
Flavor & aroma
At a glance
Production facts
Prevalence
Niche
Climate
Moderate climate
Ripening
Late season
Wine styles
Still, Dessert
Where it's grown
Geography
Shaded areas are the state, province or département(s) containing each region, so they run wider than the appellations themselves.
Italy
Veneto (Valpolicella, Bardolino)
Fresh Valpolicella and Bardolino, and the dried-grape Amarone and Recioto.
Background
Origin & History
Corvina is the leading grape of the Verona area, in Valpolicella, Bardolino and Amarone. Its thick skins let the grapes be dried on racks for months, a process called appassimento, which concentrates them into Amarone della Valpolicella, and, when sweet, Recioto. It is usually blended with Rondinella and Molinara, and Corvinone, a different grape, may also be used.
On its own it gives light, scented, sour-cherry wines with bright acidity and low tannin.
Lineage
Family tree
Parentage not recorded — Corvina is an old variety of unknown origin.
No crossings involving Corvina are documented in the collection yet.