Buy or order Corvina wine

The Corvina grape, what a delightful and inspiring red grape found in abundance in Veneto. For those who haven't heard of it yet, it's the grape of Amarone and Valpolicella Ripasso. This well-known grape was first mentioned long ago, back then as Corvini. This was already the case in 1627, but the famous Corvina didn't receive this name until 1818. Located in the heart of Veneto are the renowned wine regions of Bardolino, Amarone, and Valpolicella Ripasso, where this grape thrives. Many vines are now old and mature, yet they produce exceptionally beautiful bunches, unprecedented. Corvina is prized because, alongside Rondinella, it contributes strength and suppleness to Veneto wines. Corvina has a naturally robust flavor but is unfortunately susceptible to disease. Consequently, yields are not high, but their value is invaluable.

Corvina, the grape of the past?

The old Corvina vines in Veneto receive everything they need: rich soil rich in minerals and lime. Veneto is particularly known for its well-draining soil, allowing the roots to absorb moisture effectively in the warm summer climate. Summer temperatures can easily reach 40 degrees Celsius in the vineyards. This drainage allows the Corvina grapes to receive sufficient moisture from the rich soil. The plants are planted using the Veronese Pergola technique, where the stems are left longer because the grape doesn't produce fruit upon its first sprout. Fruit only appears after the second sprout, requiring more space on the branch. This is why the Veronese Pergola technique is chosen. The grape ripens relatively late in the season and is often dried. Corvina grapes are harvested and dried on beds in the sun. This allows the grapes to curdle and gain depth and strength. This drying technique is called Appassimento, a very special technique used in Amarone wines, among others.

Drying is a technique developed in Veneto called Appassimento. It is always used for the royal wine, Amarone. A baby Amarone is a Valpolicella Ripasso, to which the must from the Amarone is added to initiate a secondary fermentation. These are truly exceptional wines made from the Corvina grape!

What does an Amarone or Valpolicella Ripasso taste like?

What does an Amarone or Valpolicella Ripasso made from the Corvina grape actually taste like? They are full-bodied and very powerful red wines. Using the Appassimento technique, all wines are very smooth and richly flavored. On the nose, for example, it offers aromas of ripe black cherries, overripe blackberries, and a touch of chocolate and currants. Wines under ten euros are usually more subtle and focused on the fruit. The aromas are then light red and black fruit, with a swarm of fresh cherries. The palate is smooth, as is the hallmark of the Corvina grape. In young wines, it offers impressions of ripe red fruit, a touch of blackcurrant, and a touch of toffee. If you choose the royal wine from Veneto, such as an Amarone or a Valpolicella Ripasso, the taste is much richer, with many powerful flavors of chocolate, cinnamon, vanilla, currants, ripe black fruit, a touch of toffee, and a beautiful presence of spices.