Corvina

This triumvirate is inseparable: the red Corvina grapes and their genetic offspring, Rondinella and Molinara. They come from Valpolicella in the northern-Italian Veneto. There they are processed together into the flagship wines of the region: the opulent Amarone and the sweet Recioto. The principle is always the same: the winemaker dries the grapes after harvest for a few months. Thus the water evaporates in the berries, and the sugar concentrates, similar to raisins. The Corvina always plays the lead role in this. It shines with a deep red colour, juicy, sour cherry fruit and mild tannins. It contributes the same qualities to the Bardolino, a dry red from near Lake Garda. A bold tip: try Amarone with grilled Wagyu beef.