The grape variety Corvinone

Corvinone is a red grape variety indigenous to the Veneto region in northeastern Italy, particularly prominent in the provinces of Verona. Often used as a blending grape in renowned wines such as Amarone della Valpolicella and Valpolicella Ripasso, Corvinone contributes distinctive aromatic and structural qualities. Its aromatic profile features ripe cherry, plum, dried cranberries, and subtle undertones of violet, black pepper, and cocoa. On the palate, Corvinone is celebrated for medium to full body, lively acidity, and firm yet elegant tannins, often lending flavors of dark berry, spices, and a hint of bitter almond.

Corvinone thrives in the rolling hills of Valpolicella, benefitting from the region’s temperate climate and well-drained soils. Typically, it is vinified alongside Corvina, Rondinella, and other regional varieties, where it enhances complexity and aging potential. Styles range from fresh, fruit-driven reds with bright acidity to concentrated, velvety Amarone wines created through the traditional appassimento drying process.

Recommended food pairings include grilled red meats, braised lamb, aged cheeses, mushroom risottos, and hearty pasta dishes. The grape’s vibrant acidity and structured tannins make it especially suitable for savory, umami-rich cuisine, balancing robust flavors and complementing refined Italian fare.