Corvina Wine Collection

About

Veneto’s Indigenous Red Anchor Hailing from the sun-drenched terraced hills surrounding Verona in Northeast Italy, Corvina (often known formally as Corvina Veronese ) is the essential red grape variety behind the world-renowned wines of Valpolicella and Bardolino . Renowned for its vibrant ruby color, high natural acidity, low tannin structure, and signature aromatics of sour red cherry and green almond, Corvina serves as the structural backbone for everything from light, everyday table wines to rich, age-worthy cellar icons. While Corvina produces wonderfully fresh, bright wines in its youth, its true superpower lies in its thick, thick-skinned berries, which make it perfectly suited for the region’s traditional Appassimento technique—a semi-drying process that concentrates sugars, glycerine, and complex flavors to create legendary wines like Amarone and Recioto della Valpolicella. Viticultural Characteristics & The Appassimento Technique Thick-Skinned & Late-Ripening: Corvina ripens late in the season, retaining high levels of tartaric acidity. Its unusually thick skins protect the grapes from rot and mildew during fall harvests and extended drying periods. The Appassimento Process: Post-harvest, hand-selected Corvina clusters are laid out on bamboo mats ( fruttai ) in well-ventilated drying rooms for 3 to 4 months. As the grapes lose 30–40% of their water weight, their flavors concentrate, transforming bright fresh cherry profiles into decadent layers of dried fig, cocoa, espresso, and warm baking spices. Corvinone & Traditional Blending Partners: Corvina is rarely bottled alone, traditionally blended with Rondinella (which adds floral aromatics and color) and Molinara (providing bright acidity). It is also frequently complemented by Corvinone , a distinct genetic variety prized for its large berries and deep spicy complexity. Appellations & Regional Winemaking Styles Valpolicella DOC & Valpolicella Superiore: Light to medium-bodied red wines