Corvina: prestigious red grape variety native of Verona

Corvina is a red grape variety, indigenous of the Verona area. The color of the skin of the berries is one of the parameters used in the classification of vines. In Italy, out of over 500 varieties, about 300 have red berries. One of these, one of the most prestigious, is the Corvina Veronese.

This particular grape is used as a base for the greatest reds of Valpolicella, including the famous Amarone della Valpolicella. In the composition of the Valpolicella blends it can be present between 45% and 95%.

There are wines produced with only one grape in example only the Corvina grapes, as the Corvina Veronese of the Fratelli Vogadori cellar. A soft, structured and fruity wine, the result of a manual selection of the best Corvina grapes left to rest and dry for thirty days in special boxes.

After this first period, the grapes move on to the fermentation phase in specific steel tanks. Corvina Veronese is aged in oak barrels. In this way a fruity and mineral wine is obtained, with an alcohol content of 14 degrees.

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Corvina: the most important characteristics of the grape

The Corvina grape has a late bud break grape, while the ripening is medium-late. The cluster is medium in size, compact and pyramidal in shape. The berries have a high pruineness. Bloom is a waxy substance that covers the fruits and leaves of many plants. It is produced by the epidermis of the plant itself, which secretes it as a protective shield for the outermost surface of berries, leaves and fruits.

The bloom is therefore a sort of protective shield that the plant naturally raises to protect itself from harmful ultraviolet rays and to prevent harmful dehydration. The skin of grapes is particularly endowed with it, as well as many succulents. Another grape rich in bloom is the famous Molinara, another native vine of the Veronese area (of Valpolicella in particular) from which the famous Rosato Veronese is obtained.

The grapes of Corvina Veronese have a thick skin and a very intense blue-violet color. Life has very good vigor and constant production. The best training method for this vine is undoubtedly the Veronese pergola. There are several variants of pergolas for growing grapes: simple, double, Trentino, Romagna and finally the Veronese pergola.

The Veronese pergola has sturdy and resistant head posts, a series of wires that allow the plant to lean and be supported and finally some intermediate posts to prevent the structure from being damaged due to the load it has to bear. The Corvina vine shoots are placed on the wires at an angle greater than 90 ° with respect to the ground. During pruning it is expected that some shoots, at least 4 of 10-15 buds, are left on the plant.

The Veronese pergola is therefore the best formula for the breeding of Corvina as it allows the renewal of the annual shoot and a long pruning. Corvina grapes are usually harvested from September to October. It is a perfect grape for drying.

 

Corvina: breeding, harvesting and production

As we have seen, the Corvina grape is used as a base for many full-bodied reds produced in the Valpolicella area, first of all the renowned Amarone della Valpolicella. However, it is a grape that can also generate a 100% Corvina wine in purity. It is only in this form that it is possible to fully appreciate the organoleptic qualities of this product. Color, fragrance and body find their maximum expression in the pure production.

Harvesting usually is in September or October. The grapes are left to dry and rest for about 30 days in special boxes. It is then pressed later start  a slow natural fermentation in steel tanks. The racking takes place after 25 days and is then left to rest again in the steel tanks for another 30 days. It is a long, slow and natural process that ends with aging in French oak barrels.

The result is a wine with a ruby ​​red color, intense, full-bodied, fragrant and rich in flavors. The scent recalls notes of red fruit, such as black cherry, cherry and spicy notes of incense and pepper. The fruity notes are balanced by those of withering and aging in oak.

Corvina Veronese also goes better with some dishes rather than others. Being a full-bodied and fruity wine it brings out the dishes based on game, grilled and stewed meat and is excellent to serve together with many aged cheeses, such as Parmigiano Reggiano, Grana Padano or Stagionato Monte Veronese.