Corvina Wines

Corvina typically shows flavours of sour cherry, redcurrant, plum and raspberry with notes of herbs, spice and almond. It has bright acidity and smooth tannins, giving it freshness and lift. In dried grape styles such as Amarone, Corvina becomes richer with flavours of dried fruit, chocolate and warm spice.

Corvina is primarily grown in Veneto in north east Italy, especially in Valpolicella, Bardolino and around Lake Garda. It thrives in the region’s warm days and cool nights. Veneto remains the heartland of Corvina production and the source of its most famous wines.

Yes. Corvina is the main grape used in Amarone della Valpolicella, along with Corvinone and Rondinella. For Amarone, the grapes are partially dried to concentrate flavour and sugar, creating a rich, powerful wine with depth and complexity. Corvina provides structure, acidity and signature cherry notes.

Corvina pairs well with pasta, pizza, grilled meats, charcuterie and Mediterranean dishes. Its acidity and red fruit complement Italian cuisine, especially dishes featuring tomatoes, herbs and roasted vegetables. Richer Amarone styles pair beautifully with game, stews and aged cheeses.

Corvina is used to produce Valpolicella, Ripasso, Amarone and Bardolino. Styles range from light and fresh to rich and powerful. Valpolicella is bright and fruity, Ripasso is fuller and more textured, and Amarone is intense and concentrated, showcasing Corvina’s versatility.