CorvinoneCorvina's bigger, bolder sibling bringing extra power to Valpolicella's finest wines

Corvinone is often confused with its more famous relative Corvina, but this distinctive red grape from the Veneto region of northern Italy stands proudly on its own merits. The name literally means "big Corvina," referring to its larger berries, though DNA studies have revealed they're actually separate varieties rather than clones. Historically overlooked and sometimes blended indistinguishably with Corvina, Corvinone has gained recognition since the 1990s as winemakers discovered its unique contributions.

This late-ripening variety thrives in Valpolicella, particularly in the hillside vineyards where it develops exceptional concentration. It's a key component in prestigious Amarone della Valpolicella and Valpolicella Ripasso wines, where its thick skins and robust structure shine during the appassimento drying process. What makes Corvinone special is its ability to add depth, color, and aging potential while maintaining freshness—qualities that have made it increasingly valued as regulations now allow higher percentages in traditional Valpolicella blends.

Corvinone delivers darker, more intense flavors than Corvina, with pronounced aromas of black cherry, dried plum, and blackberry jam. You'll often find hints of chocolate, sweet spices like cinnamon and clove, plus intriguing notes of dried herbs and tobacco. The palate is rich and full-bodied with velvety tannins and a pleasing freshness that keeps it from feeling heavy despite its concentration.

The texture is luxurious and mouth-coating, with good acidity providing balance to the ripe fruit character. This grape pairs beautifully with rich Italian cuisine—think osso buco, aged Parmigiano-Reggiano, wild boar ragu, or braised short ribs. The wine's natural affinity for dried and aged preparations makes it perfect alongside cured meats, mushroom risotto, or dark chocolate desserts when featured in Amarone-style wines.