Corvina

• Color: Red (Black-Skinned)
• Grape Parentage: Refosco dal Peduncolo Rosso x ?
  • While Corvina’s parentage remains unconfirmed, researchers at the University of Verona have mapped the entire Corvina genome, a first for an indigenous Italian variety.
• Place of Origin: Veneto
• Origin of Grape Name: “Corvina” derives from the Italian corvo, or “crow”, a reference to the dark color of the Corvina grapes
• Major Countries of Production:
  • Italy: Veneto
• Synonyms: Corvina Veronese, Cruina, Corvina Reale, Corvina Gentile, Corvina Nostrana
  • Note: Corvinone, long regarded as a large-berried variant of Corvina, is a distinct variety
• Viticultural Characteristics: Thick-skinned, Small Berries, Resistance to Rot and Winter Cold, High Vigor
• Preferred Soil Type:
• Common Blending Partners: Corvinone, Rondinella, Oseleta, Molinara

Typical Descriptors and Structure for Amarone della Valpolicella 
(Corvina-dominated blends produced by the appassimento process)

• Visual: Ruby/Dark Ruby Color, Garnet Rim Variation, Moderate Plus Concentration, High Viscosity
• Aromas/Flavors: High Intensity
• Fruit: Ripe/Syrupy Red Fruit (Red Cherry, Red Plum, Raspberry), Black Cherry, Blackberry, Prune, Raisin, Dried Cherry
• Significant Volatile Acidity and Oxidation Likely
  • Possible Botrytis Aromas
  • Floral: Highly Floral, Roses, Dried Flowers
  • Spice: Licorice, Cinnamon
  • Other: Honey, Chocolate, Resin, Tar, Leather, Bitter Almond, Smoke, Tobacco Ash, Game
  • Earth: Moderate to High Minerality
  • Oak: Large Neutral Casks (Modern producers may incorporate new barrels)

Structure: Dry to Off-Dry (max. 12 g/l RS), Full Body, Elevated Tannin, Elevated Acidity, High Alcohol