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The Corvina grape is the dominant red variety of Italy’s Veneto region, where it’s used to make bright, fruity Bardolino and velvety, cherry-scented Valpolicella wines.

In contrast to these relatively light-bodied wines, Corvina grapes are also used in the production of muscular Amarone wines. Amarone is made using the appassimento method, in which the grapes are dried for three months or more before being pressed, resulting in a highly concentrated juice that is vinified into dry, high-alcohol wine.



Recommended food pairings

Roast pork, grilled fish, pasta in red sauce, braised endive, beets and beet greens

Serving temperature


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