Read the Style First
Valpolicella, Ripasso, and Amarone taste completely different, so check which one you are buying.
Learn Wine. Sip with Confidence.
Understand Wine. Enjoy Every Glass.
Grape Varieties
One grape, four very different wines. Corvina makes light, cherry-fresh Valpolicella and rich, velvety Amarone. Here is how to tell the styles apart and enjoy each one.
Start Learning
Corvina wine starts with cherry. In a basic Valpolicella, you will taste tart red and sour cherry, raspberry, and a light touch of herbs, often with a bitter-almond note on the finish. The wine is light- to medium-bodied, with high acidity and soft, low tannins, so it feels fresh and juicy rather than heavy. That changes dramatically when the grapes are dried before fermentation. Corvina’s thick skins make it ideal for this process, called appassimento, which concentrates sugar and flavor. The result, Amarone della Valpolicella, tastes of black cherry, raisin, dried fig, chocolate, and sweet spice, with full body, velvety texture, and high alcohol, often 15 percent or more. Ripasso sits in the middle: medium- to full-bodied, with cherry fruit plus a layer of dried-fruit richness. So when someone asks what Corvina tastes like, the honest answer is that it depends on the style on the label.
Corvina is a grape of the Veneto in northeast Italy, grown mostly in the hills north of Verona. It is the backbone of Valpolicella, usually blended with Corvinone, Rondinella, and sometimes small amounts of other local grapes. The Classico zone is the historic heart of the region, and Valpantena is a named valley just to the east that may appear on labels. A little farther west, near Lake Garda, Corvina is the main grape of Bardolino, an even lighter, brighter red, and of Bardolino Chiaretto, a pale rosé. The same area also makes white Soave from Garganega, so it is easy to explore both colors in one trip. Corvina is rarely planted outside the Veneto, though a few growers elsewhere in Italy and abroad have experimented with it. For practical purposes, almost every bottle you find will come from Verona’s hills.
Knowing the styles is the key to buying Corvina wine. Valpolicella (and Valpolicella Classico) is fresh and light, made from grapes fermented right after harvest; think of it as an Italian red to drink young and slightly chilled. Valpolicella Ripasso is made by refermenting Valpolicella on the leftover dried-grape skins from Amarone production, which adds body, color, and dried-cherry flavor; it is sometimes nicknamed “baby Amarone.” Amarone della Valpolicella is made from grapes dried for several months, then fermented dry, giving a powerful, rich, high-alcohol red. Recioto della Valpolicella uses the same dried grapes but stops fermentation early, leaving a sweet red dessert wine. Prices climb in the same order: Valpolicella is affordable, Ripasso is a mid-range treat, and Amarone is a splurge because drying the grapes takes time and loses a lot of juice.
Each style wants a different approach. Serve Valpolicella and Bardolino cool, around 55–60°F, like a light Pinot Noir; 20 to 30 minutes in the fridge is about right. No decanting is needed. Ripasso is best at 60–62°F and benefits from a short swirl or 15 to 20 minutes of air. Amarone should be served at 60–65°F in a large-bowled glass. Because it is so concentrated, young Amarone opens up beautifully with an hour in a decanter, and older bottles may have sediment, so decant them carefully. Pour smaller servings of Amarone; its high alcohol and richness make it a wine for slow sipping. Valpolicella is at its best within a few years of the vintage, while good Amarone can age for 10 to 20 years. Recioto should be served lightly chilled in small dessert glasses.
Match the food to the style. Light Valpolicella is wonderful with pizza, pasta in tomato sauce, salumi, and grilled chicken; its bright acidity and soft tannin even make it a red you can serve with tuna or salmon. Ripasso has more weight, so try it with lasagna, sausage, roast pork, or mushroom dishes. Amarone needs rich, savory food: braised beef, short ribs, game, and slow-cooked stews. In Verona, a classic pairing is risotto made with Amarone itself; our wine with risotto page covers more options. Amarone is also superb with aged hard cheeses. A chunk of aged Parmigiano-Reggiano is a perfect match, as our wine with Parmesan guide explains. Sweet Recioto pairs with dark chocolate desserts or simple almond cakes. Avoid serving big Amarone with light dishes, which it will completely overwhelm.
If you like light Valpolicella, try Pinot Noir or Beaujolais made from Gamay; both share its bright red fruit and easy drinkability. Fans of Ripasso might enjoy Chianti Classico from Sangiovese, which has similar cherry flavor with more tannin. If Amarone is your favorite, explore other rich reds such as Primitivo from Puglia or a ripe Zinfandel, which offer dried-fruit depth without the price. When buying, check the label for Classico (the historic core of the region) and Superiore (higher minimum alcohol and aging). A good everyday Valpolicella often costs under $20, Ripasso typically $20 to $35, and Amarone often starts around $40 or more.
| Style | How It's Made | What to Expect |
|---|---|---|
| Bardolino | Fresh grapes, near Lake Garda | Very light, tart cherry, serve chilled |
| Valpolicella Classico | Fresh grapes, fermented young | Light, sour cherry, almond finish |
| Valpolicella Ripasso | Refermented on Amarone skins | Medium-full, cherry plus dried fruit |
| Amarone della Valpolicella | Dried grapes, fermented dry | Rich, raisin, chocolate, high alcohol |
| Recioto della Valpolicella | Dried grapes, fermentation stopped | Sweet, plush black cherry dessert wine |
Valpolicella, Ripasso, and Amarone taste completely different, so check which one you are buying.
Serve light Valpolicella around 55–60°F to make its cherry fruit pop.
An hour of air helps young Amarone show its full, velvety character.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizNot exactly. Corvina is the grape, and Amarone is a wine style made mostly from Corvina grapes that have been dried for months before fermentation. Corvina also makes lighter Valpolicella and Bardolino.
Most Corvina wine is dry, including Valpolicella, Ripasso, and Amarone. Amarone's ripe, raisiny flavors can seem sweet, but it is fermented dry. Only Recioto della Valpolicella is a truly sweet style.
Amarone is made entirely from dried grapes and is rich, powerful, and expensive. Ripasso is regular Valpolicella refermented on leftover Amarone skins, giving some of that richness at a lower price and lighter weight.
Yes. Basic Valpolicella and Valpolicella Classico are light- to medium-bodied, with tart cherry fruit, high acidity, and soft tannins. They are best served slightly chilled and drunk young.
Say it "kor-VEE-nah." Valpolicella is "val-poh-lee-CHEL-lah," and Amarone is "ah-mah-ROH-neh." Knowing these three names, plus Ripasso ("ree-PAHS-soh"), makes reading Veneto red wine labels much easier.
Drying the grapes takes months and they lose much of their water, so it takes far more fruit to make each bottle. Long aging before release adds cost too. That labor and lower yield explain the price.
