Grape Variety
Corvina
“Amarone's Backbone”
Corvina is a red wine grape grown in Valpolicella Classico, Amarone della Valpolicella, Recioto della Valpolicella — known as “Amarone's Backbone”.
Corvina at a glance
| Color | Red |
|---|---|
| Signature flavors | Dried Cherry, Raisin, Fig, Chocolate, Tobacco, Leather, Spice, Prune |
| Classic pairings | Braised beef, Osso buco, Aged Parmigiano, Game meats, Blue cheese |
| Where it grows | Valpolicella Classico, Amarone della Valpolicella, Recioto della Valpolicella |
The Story
Corvina is the main grape in Valpolicella, Amarone, and Recioto (Veneto, Italy). For Amarone, grapes are dried for 3-4 months (appassimento), losing 30-40% water weight. Sugars concentrate. The wine is dark, powerful, 15-17% ABV. It's Italy's answer to Port (but dry).
Insider Story
Appassimento (drying grapes) is ancient—Romans did it 2,000 years ago. Grapes are spread on racks (traditionally bamboo mats, now plastic crates) in well-ventilated rooms. Over 3-4 months, water evaporates, sugars/acids concentrate, and noble rot (Botrytis) sometimes develops. The grapes turn to raisins.
Fermentation is slow and difficult—high sugars (25-30° Brix), stuck fermentations are common. Amarone ferments dry (0-10g/L RS). Recioto stops early (80-120g/L RS, sweet). The difference is fermentation management.
But here's the scandal: cheap Amarone ($20-30) uses forced drying (fans, heat) instead of natural appassimento. The wine tastes cooked and jammy. Top Amarone ($60-200) uses slow, natural drying. Labels don't disclose the method. You have to know the producer.
Technical Deep Dive
Corvina has thin skins (for a red grape) and moderate tannins (2,000-2,500 mg/L). The appassimento process concentrates everything: sugars (25-30° Brix), acids (6-7 g/L), tannins (3,500+ mg/L post-drying). Alcohol: 15-17% ABV for Amarone.
Winemaking: slow fermentation (30-50 days), extended maceration, oak aging (24-48 months, large Slavonian oak). Some producers use barriques (small French oak)—traditionalists hate it.
Industry Secrets
Valpolicella Ripasso is Amarone's secret sibling. Regular Valpolicella is 're-passed' over Amarone's grape skins (adds concentration). It costs $15-30 vs. $60-200 for Amarone. It's 70% of the way there for 20% of the price.
Collector’s Corner
Investment grade B- Auction records
- Giuseppe Quintarelli Amarone 1983 ($1,500), Dal Forno Amarone ($400), Bertani 1958 ($600)
- Blue-chip producers
- ["Quintarelli","Dal Forno","Bertani","Allegrini","Tommasi"]
- Value picks
- Valpolicella Ripasso ($15-30), Valpolicella Superiore ($18-35)
- Price trend
- Quintarelli up 150% since 2010. Other Amarone stable.
- Collector’s tip
- Quintarelli is cult—buy any vintage. Dal Forno is next. Ripasso is the value play for drinking.
Updated March 2026
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