Corvinone

The Corvinone is a black grape variety native to the Veneto, often confused with the Corvina Veronese, but today recognised as a distinct and independent variety. Valued for its contribution to colour, structure and longevity in wines, is one of the pillars of the Valpolicella, above all in the production of Amarone della Valpolicella, Recioto e Ripasso.

Corvinone is often used in a blend with Corvina, Rondinella and other minor varieties to obtain complex, powerful reds, but in modern winemaking it can also be used as a single variety, or almost, to express its character to the full.

Origin and spread

• Main region: Veneto, above all in Valpolicella

• Main areas: Valpolicella Classica, Valpantena, Val d’Illasi, Val di Mezzane

• Also present in some hillside areas of the Eastern Verona area

Characteristics of the grape variety

• Bunch: large, loose, winged

• Berry: medium-large, with thick, bloomy skin

• Ripening: late

• Well suited to appassimento, thanks to its thick skin and good resistance to botrytis

• It prefers hillside soils with good aspect

Sensory profile of the wine (in a blend or as a single variety)

Colour:

• Intense ruby red, turning towards garnet with age

Aromas:

• Ripe dark fruit: cherry, blackberry, plum

• Spicy notes: black pepper, liquorice

• With drying or ageing: chocolate, tobacco, leather, balsamic notes

Palate:

• Structured, rich, soft, with tannins that are present but velvety

• Good natural acidity, which makes it suitable for ageing

• Long and lingering, with a finish that is often slightly bitter and spicy

Use in DOC/DOCG wines

Pairings for Corvinone-based wines

• Grilled dishes, braised meats, roasts

• Furred game

• Aged and piquant cheeses

• Wild boar ragù, lasagne, intense dishes

Why is Corvinone important?

It brings power, structure and colour in the wines of Verona
Excellent for the appassimento wines
It complements Corvina, offering complexity and balance
It is also emerging as a grape variety worth showcasing as a single variety