While some plantings exist elsewhere, Corvina's home is the Veneto in northeast Italy. Here it's used (usually blended, but sometimes solo) to produce the iconic wines of Bardolino and Valpolicella. Records show that Corvina has grown in this area for many centuries.
Despite its powerful flavors, Corvina is capable of extreme complexity. Bardolino and basic Valpolicella often make medium-bodied fruity wines, whereas the Amarone makers use the Apassimento process. The grapes are dried - usually on straw mats - before fermentation. The shriveled grapes produce intense prune and fig flavors alongside its usual fruit notes. Here, Corvina also makes the region's sweet wine, Recioto della Valpolicella.
Dense, dark black fruit with hints of prune and fig
Wines to Try
Ca de Na, New Valpol, Maskalzone, Vigneti di Jago, La Tirela
Corvina Veronese, Cruina
- Growing Corvina has been a centuries-old headache for many winemakers. To ripen properly, the buds require lots of space, leading to some very inventive and often very unusual-looking long canes in many an Italian vineyard.
- The earliest written record of Corvina is in 1627, when it was quoted in Alessandro Peccana's curiously titled paper, Problems of Cold Drinks.