Corvina Veronese


0,75 L - 1,5 L


Corvina Veronese

Type of soil: Rich in skeletal material, typical of the Morainic Hills
Harvest: End of October
Yield per hectare: 60 HL
Vinification: Fermentation on the skins at a controlled temperature. Ageing for 24 months in mid-sized cask and 6 months in the bottle

Colour: Intense ruby red
Aroma: Spicy scent with hints of tobacco and undergrowth
Tasting notes:  Rounded, velvety and lingering

Serving suggestion: Grilled meat, game, mature cheeses
Alcohol by volume: 14,0%vol

Price : 14.00 € (incl. 22% VAT)

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Corvina Veronese is an autochthonous grape of the province of Verona. It is the main variety in the blend of Valpolicella and Bardolino wines. Its origins are not certain but its name derives from the intense dark color of its berries which reminds us the feathers of a raven (“corvo” in italian). Some first testimonies, such as the one by Brescian nobleman Agostino Gallo, who wrote in the sixteenth century "Le venti giornate dell'agricoltura e dei piaceri della villa" (The twenty days of agriculture and the pleasures of the villa), describe some first varietals of Corvina. Later, in the nineteenth century, we find the first writings describing a wide range of varietals and, in 1904, defining it as local and the most prized in the province of Verona. On Christmas Eve of the year 1969, the Corvina was enrolled in the National Register of Varieties. At present it is cultivated only in the Verona area, where it is used in Valpolicella DOC ( Valpolicella Ripasso DOC Classico Superiore), in Bardolino ( Bardolino DOC, Chiaretto di Bardolino DOC, and Bardolino Superiore DOCG), in Garda DOC, and also dried to produce Amarone della Valpolicella DOCG and Recioto della Valpolicella. Harvesting takes place in October due to its late ripening. Then, at a controlled temperature, the must is fermented together with the skins. Once it becomes wine, it will age in wooden barrels for about 6 months. From this process we obtain a wine of a beautiful intense ruby red color with floral scents and marked notes of cherry. In the mouth it has good body with notes of underbrush. We suggest to match it with red meat and cheese.

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