Corvina VeroneseThe soulful star of Valpolicella and Amarone's elegant backbone

Corvina Veronese is the heart and soul of Veneto's most celebrated red wines, including Valpolicella, Ripasso, and the mighty Amarone della Valpolicella. This ancient Italian variety has been cultivated around Verona for centuries, with documents tracing it back to the 1200s. The name likely derives from "corvo" (crow), possibly referencing the grape's dark color or the birds' fondness for its sweet berries.

What makes Corvina truly special is its chameleon-like ability to create vastly different wine styles. Its thick skin resists rot beautifully, making it perfect for the appassimento method—drying grapes to concentrate sugars and flavors. While it produces light, cherry-scented Valpolicella for everyday drinking, the same grape transforms into powerful, raisin-rich Amarone that can age for decades. It's this versatility that has made Corvina the undisputed king of Veronese viticulture.

Corvina wines are wonderfully aromatic, bursting with bright red cherry, sour cherry, and wild strawberry notes, often accompanied by violet florals and subtle almond hints. The palate reveals a delightful tartness with flavors of cranberry, red plum, and sometimes a distinctive bitter cherry finish that's absolutely moreish. Medium-bodied with gentle tannins and refreshing acidity, Corvina maintains elegance even when concentrated through drying.

In Amarone styles, expect intensified dried cherry, fig, chocolate, and baking spice complexity. Pair lighter Valpolicella with pasta Bolognese, grilled vegetables, or margherita pizza. Richer Ripasso loves osso buco and aged cheeses, while powerful Amarone demands braised meats, game, or rich chocolate desserts. Corvina's natural acidity cuts through fatty dishes beautifully, making it incredibly food-friendly.