Corvina 101: Discovering Red Wines of The Veneto
Lake Garda and the Adige River, along with the Alps and Lessini Mountains, inform the terroir of two of Veneto’s top wine regions, Bardolino and Valpolicella; both lend their names to the wines produced there. Though Bardolino and Valpolicella wines are very different, they have an essential element in common: the corvina grape. Corvina is light, bright, and juicy.
What is corvina?
"File:VIVC2863 CORVINA VERONESE Cluster in the field 19664.jpg" Ursula Brühl, Julius Kühn-Institut (JKI) Bundesforschungsinstitut für
Corvina, also known as corvina Veronese, is a thick-skinned grape known for its small berries, tightly packed together, and high yields. A finicky grape that must be aggressively pruned, it is high in acidity and low in tannins.
According to Angelo Perretti, Director for the Consorzio Di Tutela Chiaretto E Bardolino, “Corvina is an indigenous and eclectic grape of the Province of Verona. Historically grown in both Bardolino and Valpolicella wine regions, it produces a wide variety of wines due to the different climates, soils, and traditions.” The sediments from the glaciers left the area with a huge diversity of soils, and today sixty-six different soil types have been identified.
Matilde Poggi, owner, and winemaker for Le Fraghe, explains that “Valpolicella shares the same grapes with Bardolino, but the soil is different. In Bardolino, the mineral-rich soils are morainic, with many rocks and deposits coming from an ancient glacier. In the Valpolicella hills, the soil is more clay, while in the lower vineyards, the soil is alluvial.”
Wines made with corvina grapes
Bardolino, Chiaretto di Bardolino, Valpolicella, and Amarone della Valpolicella are all red wines produced by blending corvina with local grapes including rondinella, corvinone, and molinara.
There are various expressions of corvina, from the pink chiaretto di Bardolino, to the bold reds of Amarone della Valpolicella. Since there are many styles to choose from, it’s easy to find a wine to suit any palate.
Corvina wines
Bardolino
The Bardolino DOC is located on the eastern side of Lake Garda. Here, corvina is blended to produce a light and fruity red wine; easy drinking, and similar to Beaujolais, with notes of tart cherries, raspberries, and spices, such as cinnamon and white pepper. Bardolino wines are high in acidity and low in tannins, which makes it possible to age them up to 15 years.
According to recently approved production guidelines Bardolino will be produced with a blend of a maximum of 95% corvina (currently the limit is 80%) and rondinella with a minimum of 5% and a maximum of 40% (currently the minimum is 15%). Other grape varieties cultivated in the area are allowed for the blend, but the maximum is 20% and there’s a 10% limit for each variety.
This wine is really a pleasure to drink and pairs with many foods. A gorgeous ruby color, it is nicely balanced between fruity and savory tastes. The acidity is balanced, allowing for this wine to take on a bit of age. The blend is corvina, rondinella, and corvinone.
Delicately fruity and fragrant with notes of cherries, strawberries, raspberries, and slightly spiced. Dry and well-balanced. The blend is corvina, rondinella, and 5% sangiovese.
Chiaretto di Bardolino
Chiaretto di Bardolino, Italy’s leading rosé, is a light and elegant wine with a hint of salinity. It is normally bone dry and very similar to a Provence style rosé and not coincidentally the production methods used are the same in both Italy and France.
Le Fraghe hand picks the grapes for this lovely pale pink wine which is also produced organically. It is fermented with native yeast and some yeast remains in the bottle. Fruity notes of plum, yellow peach, and apricot reminiscent of summer stone fruits. The blend is corvina and rondinella.
The Monte Zovo estate is certified biodiversity friendly. This lovely pale pink wine with a floral nose of rose and geranium. On the palate small red fruits dance and the salinity is present. The blend is corvina, corvinone, rondinella.
Valpolicella
The Valpolicella region is east of the Bardolino area and extends to the Lissoni foothills. The Adige River Valley is the border between the two areas. The climates are very similar, but Bardolino is windier and the moderating influence of Lake Garda makes it easier for the grapes to fully ripen. In Valpolicella, you need a longer harvest time due to the cooler, more continental climate.
There are four distinct styles of Valpolicella wine, all made from the same grapes. A blended wine, Valpolicella DOC must contain 45% to 95% corvina, but up to 50% corvinone can be substituted. Rondinella must comprise 5% to 30%. The final blend ratio depends on the winemaker.
Within the Valpolicella denomination, there are Valpolicella Classico DOC and Valpolicella DOC, the difference is the area where the vineyards are located. Valpolicella Classico is a smaller area within Valpolicella. The wines produced from corvina grown in the Classico zone are fuller-bodied; Valpolicella wines are dry and fruity, distinguished by notes of sour cherry. A few other wines are produced in the DOC zone, such as Valpolicella Superiore and Valpolicella Ripasso.
Amarone della Valpolicella is one of Italy’s most famous red wines. With a high alcohol content, it is a bold wine that can be kept for many years before drinking. Along with Recioto, they are the only DOCG wines produced in Valpolicella. A simple explanation of the winemaking process is that both are made from dried grapes vinified later in the year. The grapes for Amarone and Recioto must be grown in the Valpolicella or Valpolicella Classico area. There are strict rules that the grapes must also be dried within the Valpolicella DOCG.
A fresh wine, ruby red in color, with hints of cherries and raspberries, and a freshness that hints of herbaceous tones. A dry wine that is well balanced, it is made with corvina, rondinella, and corvinone grapes from the Classico zone at the foot of the Lessini Mountains.
Ripasso means to re-pass. Valpolicella Ripasso is therefore made in the classic method and then refermented with the must of Amarone wines. This gives it a more robust profile and complexity. The Ripasso method is a strictly controlled, traditional, wine-making method unique to Valpolicella. Blend is corvinia, corvinone, rondinella, and merlot.
Andrea Sartori of Sartori di Verona shares that there are 15-20 varieties of grapes in Valpolicella, but that his family focuses on the regional varietals and that corvina is “taking over.” This award-winning vintage coming from fruit harvested from the Corte Brà estate in the Classico northern hills of Verona, is a rich and velvety wine is a blend of 60% corvina, 20% corvinone, 15% rondinella and 5% oseleta. Juicy and robust with a savory mélange of plum and cherry fruit, spice and notes of tobacco and chocolate on the nose. It pairs beautifully with hearty dishes and stands up to the umami of tomatoes and mushrooms.
Another top-rated Amarone wine and an award winner. Described as luscious and voluptuous with a velvety and round texture. Plum, fig and jammy notes. The Masi Amarone is made with fully dried fruit and the blend is corvina, rondinella, and molinara.
Soft tannins, rich fruits, slightly floral, with hints of ripe cherry and plum on the nose. The blend is corvina, rondinella, and Molinara. This is a very small representation of producers in both regions.
Wines across regions
It is worth noting that most of these winemakers also produce wines across regions. Villa Bella for example also produces Chiaretto di Bardolino and Amarone della Valpolicella as well as a Valpolicella Classico. So, dive in and try the many refined and renowned red wines produced from the Veneto’s singular red grape, corvina.