Corvina berries are ideal for drying. The recioto method is used to make Amarone-style wines, with Corvina Veronese being the main constituent.
Corvina: light with notes of sour cherries
Corvina is grown mainly in the Veneto region and is the grape variety used to make Valpolicella and Bardolino. Corvina is often used in blends, usually making up 70% of the volume. It is frequently combined with Molinara.
Corvina Veronese is a mid- to late-ripening grape and can cope well with frosts, but not with drought. It is also prone to downy mildew. Wines made from Corvina are a strong, bright red colour. Its flavour profile is characterized by fruity aromas of sour cherries and hints of almond. Corvina wines also have a low tannin content.
Corvina Veronese in Amarone
The Corvina Veronese variety is ideally suited to making Recioto, a popular Italian sweet wine. With the recioto method, after harvesting the grapes are dried on special racks or straw mats. This causes the sugar content in the fruit to rise as more and more liquid evaporates.
Dry wine – Amarone – is then made from the grapes of Corvina Veronese. Amarone has a characteristic bitter note and is a speciality of the Veneto region. Recioto della Valpolicella is also vinified from Corvina. As not all the sugar is fermented, this is a rounded, semi-sweet style of wine. High-quality north Italian red grape variety which is mainly grown in Veneto.