or Corvina Veronese

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

Corvina or Corvina Veronese, the dominant and best grape variety of valpolicella and bardolino in north east Italy, producing fruity, red wines with a characteristic sour cherry twist on the finish. Wines from the better Valpolicella producers who reduced yields in the 1980s and 1990s demonstrated that lack of body was not an inherent characteristic of Corvina. Since then, it has enjoyed great success as the best variety for amarone. Producers such as Allegrini have also illustrated that wines made solely or predominantly from Corvina such as La Poja can be serious, barrel-aged reds. Corvina, sometimes called Cruina, has traditionally been confused with corvinone. dna profiling at san michele all’adige in 2005 supported a parent–offspring relationship with rondinella. Presumably fuelled by the popularity of Amarone, Italy’s total plantings of Corvina Veronese increased substantially in the early 21st century to reach nearly 7,500 ha/18,525 acres by 2010.