Corvina is the beating heart of Veneto's red wines, the grape that gives Valpolicella its bright sour-cherry lift and Amarone its depth. Grown in the hills above Verona, it makes light, fresh reds and some of Italy's most concentrated bottles from the same vineyards, all carrying the same thread of red fruit and fresh acidity.
Fresh Valpolicella, richer Ripasso and powerful Amarone
Corvina rarely stands alone. In the classic Valpolicella blend it takes the lead alongside Rondinella, which adds herbal lift and a little softness. Young Valpolicella is light to medium bodied, juicy and cherry-driven, the sort of Italian red wine you can happily open with a weeknight pizza. Ripasso is refermented on the leftover Amarone skins for extra body and spice, while Amarone itself is the powerhouse, made from dried grapes and full of dried cherry, cocoa and warmth. Lighter Bardolino, from the shores of Lake Garda, shows Corvina at its most delicate.
How the appassimento method transforms the grape
The trick behind the richer styles is appassimento, the practice of drying the grapes on racks or in crates for weeks before pressing. As they lose water, sugar, tannin and flavour concentrate, which is how Corvina turns from a pale, fresh red into the dense Amarone of Veneto. The same drying gives Recioto, the sweet cousin, where fermentation is stopped early to leave a honeyed sweetness; you will find it among our dessert wines. For more from the same country, browse the wider range of Italy.
Corvina FAQ
What does Corvina taste like?
Sour cherry and red plum, with a touch of bitter almond and dried herbs. It is light to medium bodied with fresh acidity, so it feels lively rather than heavy, even in its richer forms.
What food pairs with Corvina wines?
Fresh Valpolicella loves pizza, charcuterie and pasta in tomato sauce. Ripasso suits roast pork and mushroom risotto, while a big Amarone wants braised beef, game or a wedge of aged Parmigiano.
Is Amarone made from the same grape as Valpolicella?
Yes. Both are built on Corvina with Rondinella. The difference is the appassimento drying that gives Amarone its concentration, higher alcohol and dried-fruit richness.