Corvinone is a black grape variety native to the Verona area, historically cultivated in the hilly regions of Valpolicella and Bardolino. For a long time, it was confused with Corvina and considered a variant or biotype of that variety; however, ampelographic and genetic studies carried out in the 1990s confirmed its distinct varietal identity. Today, it is found mainly in the province of Verona and is used in the production of Valpolicella, Valpolicella Ripasso, Amarone and Recioto della Valpolicella, as well as other Venetian wines.
The mature leaf is large or medium-large, pentagonal, generally five- or seven-lobed, with an open petiole sinus and a V-shaped base. The bunch is conical, medium to long, moderately compact and often winged. The berry, medium to large in size, is ellipsoidal in shape, with a thick, firm and heavily pruinose skin of a blue-black colour, very juicy flesh and a stem that is rather difficult to detach.
In winemaking, Corvinone contributes an intense ruby-red colour, structure, body and a pleasant acidity. The aromatic profile evokes ripe cherry, plum, wild berries, violet and delicate spices; with ageing, balsamic, cocoa and liquorice notes emerge. Its high polyphenol content supports long-lived wines, which are particularly expressive following drying – a practice to which the grape is exceptionally well-suited.
