Corvina Veronese is a black grape from Italy used mainly in Valpolicella blends such as Ripasso, Amarone and Recioto as well as in Bardolino wines.

With its thick skin the grape seems ideal for being submitted to Appassimento, the method of drying of grapes in order to arrive at more concentrated flavours.

When used for va­ri­e­tal wine pro­duction, the skin can how­ever con­tri­bute with too much flav­ours, thus making the wine less en­joy­able due to in­creased tart and bit­ter­ness. It is therefore most commonly found in blends with for example Rondinella.

The colour is crimson red. Flavours are typically of red fruit, predominantly sour cherries and plums. When submitted to Appassimento treatment, the grapes will also express flavours of prunes, raisins and dried figs.

A varietal Corvina Veronese normally has had a period of oak maturation in order to soften the bitterness from the grape’s skin. Flavours will be of dark cherries, chocolate and vanilla. You might also find some nuttiness in there.

Among the dry wines, however with some higher levels of residual sweetness than in many other wines, you might want to try a Bardolino Classico is a light, (alcohol levels are about 12.5%), red wine with flavours of cherries, raspberries, liquorice, and herbs.

The Ripasso Valpolicella and Amarone della Valpolicella, both come with flavours of cherries, raisins, dried fruit, chocolate and vanilla. The Amarone is somewhat higher in alcohol (15-16.5% vol, compared to the Ripasso’s 13.5-14% vol).

The Recioto della Valpolicella is a sweet wine typically with flavours of dark cherries, figs, chocolate, raisins and vanilla. Residual sweetness is high (about 150 grams/litre) with an alcohol level of approximately 12.5-13.5% vol.

Food pairing
For a Bardolino Classico a nice food pairing will be dishes based on chicken or duck. The wine’s best enjoyed at 12-14°C/54-57°F.

The Ripasso Valpolicella needs red meat such as lamp or pork dishes. Will also work very well with “lighter” game such as hare or venison. Serve the wine at 14-16°C/57-61°F.

The Amarone della Valpolicella will at its best when paired with beef, for example a steak, or with dishes based on game, for example moose or boar. Best serving temperature is 16-18°C/61-64°F.

The Recioto della Valpolicella is your typical sweet wine to pair with a dessert or matured cheese. The wine is best enjoyed at 17-18°C/63-64°F.

Where is it grown?
Apart from a very small planting in Argentina (21 ha/52 ac) almost all area growing Corvina Veronese is in Italy’s Veneto region.

With its 7.477 ha/18,476 ac it is the twenty-first most planted grape in Italy. The planted area in Italy has grown with fifty-six percent in ten years.

No reports of plantings outside of Italy and Argentina have been found.

Corvina Veronse is viewed as having its origin in the Veneto region. It is likely of quite old age, at least three to four-hundred years.