Blog: Corvina
Grape variety

Corvina is an Italian red wine grape, known along with Rondinella as the main component of Valpolicella wines. Its most commonly cited characteristic is its sour cherry flavor and lack of color and tannin - Corvina wines are usually light red in color and light in texture. The variety also lends itself well to the Apassimento process of air-drying the grapes, which is used to make the famous Amarone wine. On the vine, the grape is deep purple and produces a lightly pigmented purple juice when pressed. The berries are small and lie close together on the vine.

Because the wine produced from it is high in acidity and often has a mild flavor with hints of bitter almond, it is best used as a blending grape. Wine made from Corvina is low in tannin, but because the skins are relatively thick, the grapes lend themselves to air-drying, a process used especially in the production of Amarone della Valpolicella. Corvina is widely grown in northeastern Italy for DOC, DOCG and IGT wines. For Valpolicella, Bardolino and Amarone wines, Corvina makes up most but not all of the volume: 100% Corvina wines must be made under the regional IGT title. As with the famous Super Tuscans, top producers have not let this stop them from making prestigious, concentrated wines, and many top Corvina wines carry the IGT designation. In blends, Corvina's high acidity and distinct cherry and herbaceous aromas are essential to the wine's character. - Gerardo