The principal grape behind Valpolicella in Italy’s Veneto. Thick skins and firm acidity make it exceptionally well suited to appassimento, the post-harvest drying of grapes. Vinified fresh it gives a light red scented with sour cherry; dried, it becomes the concentrated world of Amarone. A grape with two distinct faces.
Long cultivated around Verona, with records reaching back to the Middle Ages. Its name is said to derive from the Italian corvo (crow), a reference to the dark skins. For centuries it was treated as a supporting player in blends, but the international acclaim Amarone won in the late 20th century brought the grape itself into the spotlight.
Corvina’s real value lies in acidity that survives concentration. Amarone not uncommonly exceeds 16% alcohol, yet it is this acidity that keeps the wine from feeling heavy. Served alongside aged cheeses such as Parmigiano or Gorgonzola, it comes across as remarkably light on its feet.