Collection: Corvina

The red grape variety Corvina thrives best on poor soils in the hills and steep slopes of Bardolino and Valpolicella, where the naturally high yields of the variety are self-regulated due to the limited availability of nutrients.

Overly fertile soils rarely do the grape any favors—yet this hasn’t stopped many growers from planting it in the plains of both regions. The often bland and uninspired wines that result have contributed to the mediocre reputation of the Bardolino and Valpolicella styles. This is unfortunate, as the few truly outstanding interpretations—such as the single-vineyard Valpolicellas from Monte dall’Ora and the Bardolino “Soracuna” from Villa Calicantus—clearly demonstrate the grape’s potential and deserve to be mentioned in the same breath as Amarone.

Thanks to its thick and resilient skin, Corvina is particularly well suited to appassimento, the drying process used for Amarone and Recioto (the region’s traditional sweet wine). Corvina is almost never vinified as a single varietal but takes the lead role in the vast majority of Valpolicella blends. It is typically complemented by Corvinone, Molinara, Oseleta, Dindarella, or other traditional Valpolicella varieties, which can add extra body, elegance, or tannin—depending on the desired style.

Because Corvina has fairly fine tannins, it can undergo extended maceration without becoming harsh. During this process, it gradually releases its characteristic aromas of cherry, blueberry, and violet, while remaining smooth. The best Valpolicella and Amarone wines are matured in wooden barrels of varying origins—oak, chestnut, and cherry, all traditional woods from the region. At their finest, these wines age excellently.