Corvinone Wines

Corvinone typically shows flavours of cherry, plum, blackberry and redcurrant with notes of herbs, spice and soft earthiness. It has bright acidity and smooth tannins, giving it freshness and balance. In dried grape styles such as Amarone, Corvinone contributes richness, depth and concentrated dark fruit.

Corvinone is primarily grown in Veneto in north east Italy, especially in Valpolicella and around Lake Garda. It thrives in the region’s warm days and cool nights. Although once confused with Corvina, it is now recognised as a distinct variety with an important role in local blends.

No. Corvinone and Corvina are separate grape varieties, although they are often blended together in Valpolicella wines. Corvinone tends to produce larger berries and can add more body and darker fruit, while Corvina provides acidity and signature sour cherry notes. Both are essential to the region’s styles.

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

Corvinone is used in Valpolicella, Ripasso and Amarone blends. It contributes freshness and structure to Valpolicella, extra depth to Ripasso and richness to Amarone. Some producers also make single varietal Corvinone wines, highlighting its dark fruit and smooth texture.