Overview
Corvina is an important red wine grape from northern Italy and is best known as the backbone of wines from the Valpolicella region. The grape produces wines with bright cherry flavors, lively acidity, and moderate tannins. Corvina is rarely used alone and is most often blended with other grapes such as Rondinella and Molinara. It is especially important in the production of several distinctive Italian wine styles, including Valpolicella, Ripasso, and Amarone.
Grape Origin
Corvina originated in northern Italy, particularly in the Veneto region around Verona. The grape has been cultivated in this area for centuries and remains the most important variety in Valpolicella wines. Today Corvina continues to play a central role in traditional Venetian wine-making.
Flavor Profile
Red cherry
Sour cherry
Plum
Dried cherry
Almond
Dried herbs
Spice
Vanilla and baking spice (from oak aging)
Structure
Corvina is known for its bright acidity and vibrant fruit character.
Sweetness: Dry
Body: Medium
Acidity: High
Alcohol (ABV): High — typically 12.5–14%
Tannins: High
Where it Grows
Corvina grows best in moderate climates with good sunlight and hillside vineyards.
Italy: Veneto (Valpolicella and Verona)
Italy: Lake Garda area
These regions produce the most recognized wines made from Corvina.
Wine Styles
Valpolicella wines are typically bright, fresh, and fruit-forward.
Ripasso wines are richer and more structured due to a second fermentation with Amarone grape skins.
Amarone della Valpolicella is powerful, full-bodied, and made from dried grapes.
Recioto della Valpolicella produces sweet wines with concentrated fruit flavors.
Food Pairing
Corvina pairs well with foods that complement its bright acidity and cherry-driven flavors.
Classico: charcuterie, pizza, pasta in red sauce
Amarone: steak, beef short ribs, strong cheese
General Tips: tomato, fatty, and rich flavors
Local Eats: arrabbiata, puttanesca, Asiago
Fun Fact
Corvina grapes are often dried before fermentation to produce Amarone wines, a traditional technique known as appassimento, which concentrates sugar and flavor.
