Corvinone grapes are similar in appearance to Corvina grapes but are larger in size and have a thicker skin. They are late ripening and resistant to disease, making them ideal for the humid Veneto climate. Corvinone grapes produce bold wines with high acidity, tannins, and alcohol content.
Corvinone wine is typically made using the appassimento method, where harvested grapes are left to dry on racks for several weeks, lowering their water content and concentrating their flavors. The dried grapes are then pressed and fermented, creating a rich and complex wine.
Corvinone wine is known for its intense flavors of dark fruit, such as black cherry, plum, and raisin, along with notes of spice, leather, and tobacco. It has a full-bodied and tannic mouthfeel that balances well with its high acidity.
Corvinone wine pairs well with hearty dishes such as stews, roasts, and grilled meats. It also pairs well with aged cheeses and dark chocolate.
Corvinone wine is typically dry, with little to no residual sugar.
Corvinone wine is best served slightly below room temperature, around 16-18°C. It can be decanted to enhance its flavors and aromas.
Corvinone wine can have a high alcohol content, ranging from 14-16%.
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