Corvina

Hailing from Italy, Corvina is a grape variety grown in the country’s northeast, in the Veneto region. It is used, along with several other grape varieties, in the production of Valpolicella, Bardolino, Amarone della Valpolicella and Recioto della Valpolicella, all of which are blended wines.

This late-ripening variety can produce high yields, and must be aggressively pruned to protect the quality of the fruit. Because the first buds do not produce any fruit at all, the vines must be trained along a pergola to encourage more bud growth, which, in turn, encourages more fruit.

On the vine, the grape is deep purple, and produces a lightly pigmented, crimson colored juice when pressed. Berries are small and tightly packed together on the vine.

Because the resulting wine is high in acid and often has a mild flavor and a hint of bitter almond, it is best used as a blending grape. Wine made from Corvina is low in tannins, but because the skins are relatively thick, the grapes are useful for air-drying, a process used, specifically, in the production of Amarone della Valpolicella.

For many years, this grape was confused with Corvinone, a large red grape with a later ripening time. But DNA testing revealed these two grapes to be different. Corvina is, in fact, a parent variety to Rondinella, which is also used as part of the Valpolicella blend.

In addition to Italy, Corvina is grown—in exceptionally limited quantity—in Argentina.

Synonyms: Corvina Veronese, Cruina