Corvina
Also known as: Corvina Veronese, Cruina, Corvina Grossa
Corvina
Quick Facts
- Berry Color: Blue-black
- Skin Thickness: Medium-thick
- Ripening: Late
- Vigor: High
- Yield: High
- Key Application: Amarone, Valpolicella, Recioto
Overview
Corvina Veronese is the soul of Valpolicella and the primary grape behind some of Italy’s most distinctive wines, including Amarone della Valpolicella, one of the world’s great dry wines made from dried grapes. Native to the Verona hills of northeastern Italy, Corvina produces wines ranging from fresh, cherry-scented Valpolicella to the powerful, concentrated Amarone. The variety’s thick skins, late ripening, and excellent drying characteristics make it uniquely suited to the appassimento process. For enologists, Corvina represents an essential study in dried grape winemaking and the production of high-alcohol, concentrated wines while maintaining balance and freshness.
Etymology and History
Name Origin
Corvina: From Italian “corvo” (crow)
Reference: Dark, crow-like color of ripe berries
Veronese: From Verona province
Historical Development
- Ancient cultivation in Verona hills
- Traditional Valpolicella component
- Amarone style emerged mid-20th century
- DOCG recognition for Amarone (2010)
- International acclaim for premium expressions
Amarone Evolution
Recioto: Original sweet wine from dried grapes
Amarone Birth: “Dry Recioto” emerged by accident (1930s-40s)
Name: “Amarone” from “amaro” (bitter)—dry, not sweet
Success: World-class dry wine from dried grapes
Viticulture
Vine Characteristics
Growth Habit: Vigorous; climbing tendency
Leaf Shape: Large; five-lobed
Cluster: Large; winged; loose
Berry: Medium-large; thick-skinned; oval
Growing Requirements
Climate: Continental; warm summers; cold winters
Soil Preference: Limestone, volcanic, clay
Altitude: Hillside sites (100-500m)
Training: Pergola (traditional); Guyot (modern)
Phenological Stages
| Stage | Timing |
|---|---|
| Bud break | Mid-April |
| Flowering | Early June |
| Véraison | Early August |
| Harvest | Late September-October |
Drying Suitability
Skin Thickness: Resists rot during drying
Cluster Looseness: Allows air circulation
Sugar/Acid: Maintains balance during concentration
Result: Ideal for appassimento
Wine Styles
Valpolicella DOC
Style: Fresh, cherry-scented, everyday
Character: Light to medium body; fresh
Aging: Short; drink young
Requirements: Corvina minimum 45-95%
Valpolicella Classico
Zone: Historic hills; quality focus
Character: More structured; elegant
Valpolicella Superiore
Requirements: Lower yields; 1 year aging
Character: More concentrated
Ripasso
Method: Refermentation on Amarone pomace
Character: Richer than basic; “baby Amarone”
Balance: Between Valpolicella and Amarone
Amarone della Valpolicella DOCG
Method: Appassimento (grape drying 90-120 days)
Character: Powerful; concentrated; 14-17% alc
Aging: Minimum 2 years (Riserva 4 years)
Status: World-class; high prices
Recioto della Valpolicella DOCG
Style: Sweet; from dried grapes
Character: Rich; intense; dessert wine
Process: Fermentation stopped to retain sugar
Wine Profile
Valpolicella Character
Appearance: Light to medium ruby
Aromas: Sour cherry, red fruits, almond
Palate: Fresh; medium body; bitter cherry finish
Amarone Character
Appearance: Deep ruby to garnet
Aromas: Dried cherry, raisin, chocolate, coffee, spice
Palate: Full body; rich; velvety tannins; high alcohol
Finish: Very long; dried fruit; warming
The Appassimento Process
Traditional Method
Harvest: Late September-October
Drying: Fruttaio (drying lofts)
Duration: 90-120 days
Weight Loss: 30-40%
Sugar Concentration: ~28-32°Brix
Modern Adaptations
Controlled Drying: Temperature/humidity control
Duration: Faster in some facilities
Dehumidification: Managing rot risk
Chemical Changes
Sugar: Concentrated significantly
Acid: Maintains relatively well
Glycerol: Increases
Phenolics: Concentrate; evolve
Regional Expressions
Valpolicella Classico
Zone: Historic hills; Fumane, San Pietro
Character: Most elegant expressions
Terroir: Limestone; altitude
Valpolicella Valpantena
Zone: Side valley; distinct character
Style: Often lighter; approachable
Amarone by Zone
Sant’Ambrogio: Powerful; structured
San Pietro in Cariano: Elegant; balanced
Negrar: Classic; benchmark
Fumane: Complex; age-worthy
Winemaking Considerations
Valpolicella Production
Fermentation: Standard red wine process
Temperature: Moderate (24-28°C)
Maceration: Short to medium
Aging: Stainless or light oak
Amarone Production
Fermentation Challenge: High sugar; high alcohol
Duration: Extended (30-50 days)
Yeast: Selected strains for high alcohol tolerance
Completion: Fully dry (<4 g/L RS)
Oak Aging
Amarone Traditional: Large Slavonian oak
Modern Options: French barriques (some)
Duration: Minimum 2 years (Riserva 4)
Impact: Complexity; integration
Ripasso Method
Process: Re-ferment Valpolicella on Amarone marc
Effect: Adds body, color, complexity
Timing: After Amarone production
Character: Richer; structured
Blending Partners
Traditional Blend
Corvina: 45-95% (dominant)
Corvinone: 0-50% (similar; larger berry)
Rondinella: 5-30% (color, structure)
Others: Molinara, Oseleta, Croatina
Modern Trends
Corvina Focus: Increasing percentage
Corvinone: Sometimes majority
Single Variety: Rare but exists
Food Pairing
Valpolicella
Matches: Light Italian fare; antipasti; pizza
Temperature: Slightly chilled (14-16°C)
Amarone
Matches: Rich dishes; aged cheeses; braised meats
Classic: Risotto all’Amarone
Challenge: Powerful wine needs substantial food
Temperature: 18°C; decant
Key Producers
Quality Leaders
Bertani: Historic benchmark; traditional
Allegrini: Modern quality; iconic La Poja
Dal Forno Romano: Ultra-premium; concentrated
Giuseppe Quintarelli: Legendary; traditional
Masi: Historic; quality range
Tommasi: Family quality
Other Notable Producers
Zenato: Consistent quality
Speri: Family estate
Tedeschi: Historic producer
Cesari: Quality range
Market Position
Production Statistics
Veneto Corvina Plantings: ~7,000+ hectares
Amarone Production: ~15 million bottles annually
Trend: Growing demand; expanding production
Pricing
| Wine | Price Range (€) |
|---|---|
| Valpolicella | €8-15 |
| Valpolicella Superiore | €12-25 |
| Ripasso | €15-35 |
| Amarone | €40-100+ |
| Premium Amarone | €100-500+ |
| Recioto | €35-80 (500ml) |
Market Challenges
Quality Consistency: Variable; producer-dependent
Price Pressure: Amarone expensive to produce
Style: High alcohol divisive
Comparison with Dried-Grape Wines
| Wine | Region | Style | Alcohol |
|---|---|---|---|
| Amarone | Veneto | Dry | 14-17% |
| Vino Santo | Tuscany | Sweet/Dry | 14-17% |
| Vin de Paille | Jura | Sweet | 14-17% |
| Strohwein | Austria | Sweet | 14%+ |
Climate Considerations
Current Production
Challenge: Warm years = high alcohol
Management: Harvest timing; drying duration
Climate Change Impact
Risk: Over-ripeness; excessive alcohol
Adaptation: Site selection; technique adjustment
Conclusion
Corvina stands as one of Italy’s most important indigenous varieties, uniquely adapted to the appassimento process that creates Amarone’s remarkable concentration and complexity. For enologists, Corvina offers essential study in dried grape winemaking, high-alcohol fermentation, and the balance required to produce powerful wines that remain elegant. From fresh, everyday Valpolicella to profound, age-worthy Amarone, Corvina demonstrates exceptional versatility while maintaining its distinctive cherry-almond character. The variety’s continued success depends on managing quality across expanding production while adapting to climate change challenges.
References
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
- Consorzio Tutela Vini Valpolicella. Documentation.
- VIVC Database. Variety Information.
Last updated: January 13, 2026