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Widely planted in the Vento region of Italy's north-eastern corner, Corvina is the most important grape variety of Valpolicella. On its own, it produces wines that are low to medium in tannins with high acidity and bright sour cherry flavours, however it is most commonly blended with other native Italian varieties.
Corvina is known to ripen very late, which can be an issue for growers, but thick skins means that it lends itself well to air-drying - the apassimento process. Grapes are picked and dried indoors to concentrate their sugars, acids, tannins and flavours. The result is a full-bodied wine with high alcohol, high tannins and pronounced fruit flavours (both fresh and dried). This is the method employed in the production of Amarone and Recioto della Valpolicella wines, and to a lesser extent the region's Ripasso wines.