Corvina
Corvina is a red wine grape from Italy, grown mainly in the Veneto region of the northeast. It is one of the varieties used in the light reds of Bardolino and Valpolicella and in the dried-grape wines Amarone and Recioto, where it contributes acidity, fruit and a hint of almond.
History
Corvina has long been associated with the Veneto, where it has been one of the reference grapes for local wines. The sources available do not allow a precise date or circumstances for its origin, so its history rests mainly on its continuous presence in the region.
For a long time it was confused with Corvinone, a larger red grape that ripens later and was traditionally used for dried-grape wines. DNA profiling showed that the two are distinct varieties. In 2005, genetic evidence also showed that Corvina is a parent of Rondinella, another Venetian grape.
Beyond the Veneto, Corvina has a very limited presence. According to the available data, around 2010 almost all of its vineyard area was in the Veneto, with a small plot in Argentina.
Culture
In the Veneto, Corvina is part of the winemaking identity of the region. It is used in several of the most recognisable local wines, such as Bardolino, Valpolicella, Amarone and Recioto, the last two made from dried grapes.
The grape gives light to medium-bodied wines with a bright crimson colour, lively acidity and notes of almond and sour cherry. Its thick skins suit grape drying, a key step in passito wines, because they protect the fruit from rot. In some parts of Valpolicella, producers age wines in barrels to add structure and complexity.
In the vineyard, Corvina ripens late and tends to yield heavily, which can harm quality and calls for careful management. Vines are trained on a pergola to allow long canes that produce more buds. Today it remains concentrated in the Veneto.