Amarone grapes

Corvina

Corvina is the most important red variety in the province of Verona. It is the primary “ingredient” not only for Amarone but also for Ripasso, Valpolicella and Bardolino. Additionally, many winemakers produce it as a single-varietal IGT wine.

The name likely comes from the grape’s dark color. When ripe, the berries turn a deep blue-violet shade, resembling the feathers of a crow (corvo in Italian). However, a local legend offers another explanation.

According to the story, the hills of Valpolicella once grew only white grapes. To protect the harvest, farmers would kill the crows that ate the fruit. One day, a farmer saved an injured crow. Once healed, the bird flew over the vineyards and transformed the white grapes into black ones. Thus, Corvina was born.

Characteristics: This grape gives the wine intense aromas of red fruits, especially cherry and spices like black pepper. Because the skins are thick and elastic, Corvina is perfectly suited for the appassimento (drying) process. It provides high acidity and medium tannins.

Corvinone

For many years, experts thought Corvinone was just a mutation of Corvina. However, since 1993, it has been classified as a distinct variety. Its name comes from the fact that both the clusters and the berries are larger than those of Corvina. The size of berries also represents a great advantage in terms of yield and speeds up the harvesting

Characteristics: Corvinone adds great elegance and extraordinary balance to the blend. It provides the wine with structure and its signature spicy notes that enthusiasts so highly appreciate. It ripens later than Corvina, so it is mostly planted on hillsides where it can reach full maturity. Generally, it is never used alone but is always blended with other Amarone grapes.

Rondinella

The name Rondinella literally translates to “little swallow,” though the exact origin of this name remains a fascinating matter of debate. According to some, it refers to the V-shaped leaf that resembles a swallow’s tail. Others believe it is because birds, including swallows, are particularly fond of its small, sweet berries. A third theory suggests that the grape’s dark, bluish-black color simply recalls the plumage of a swallow’s coat.

What is certain is that all three characteristics hold true. Rondinella is easily recognizable by its round, dark-colored berries, which are notably smaller than those of other local varieties.

Beyond the legends, Rondinella is a vital ingredient in the Valpolicella blend. It is a hardy and reliable variety, highly valued for its ability to reach high sugar levels. In fact it is an essential ingredient for Recioto, the traditional sweet dessert wine of Verona and the “ancestor” of Amarone.

Characteristics: The clusters are very compact and pyramid-shaped with small berries and thick skin. Rondella provides intense floral and red fruits aromas and spices notes, along with a good tannin structure.

Molinara

The name Molinara derives from the Italian word mulino (mill), or more specifically mola (millstone). This unique name refers to the consistent quantity of pruina—a natural waxy coating—on the berries’ skin, which makes the bunches look as if they have been generously sprinkled with flour. Interestingly, the French grape Pinot Meunier shares the same etymological origin, as meunier also means “miller.”

Molinara is easily recognizable even by an inexperienced eye due to its delicate, pale pinkish color; when held against the light, the skin appears almost transparent. Historically, it was one of the mandatory grapes for Amarone, but since 2003, it has become optional. Despite this change in regulation, many traditional producers continue to consider Molinara a fundamental variety, refusing to abandon a grape that has been part of Valpolicella’s history for centuries. It is also often referred to as the ‘salty grape‘ due to its distinctive sapidity and the bright, mineral note it provides to the blend.

Characteristics: light, pinkish-red color, low tannins and high acidity make this grape an exceptional variety for the production of refreshing rosé and sparkling wines. Within the Amarone blend, its high acidity plays a crucial role in enhancing the overall freshness and drinkability of the wine.

Oseleta

Oseleta is one of the historic grape varieties of Valpolicella. Although it was abandoned for a period due to its low yields, it was rediscovered and successfully reintroduced starting in the 1980s. This variety features very small, stout, and compact clusters with tiny berries and relatively large seeds (pip). In the vineyard, it is not very prolific, producing about 30% less juice compared to other local varieties.

The great strengths of Oseleta lie in its thick, dark skins—which provide deep color and rich forest fruit aromas—and its seeds, which release incredibly high tannins. As one of the most pigment-rich grapes in the Verona area, it is primarily used to enhance the complexity of the blend, though it is occasionally produced as a rare single-varietal wine.

Minor Indigenous Varieties

In addition to the main varieties, several historic “minor” grapes contribute to the complexity of these wines. Valpolicella, with more than 2000 years of viticulture history, is a sort of melting pot of minor local varieties. It is not uncommon to find in the middle of a row of Corvina vines, some old plants of lesser known varieties:

• Pelara (or Dindarella): This variety often loses its flowers before they become fruit. As a result, the clusters look “spare” (pelati). It produces delicate, aromatic wines.

• Negrara: Grown in both Veneto and Trentino, this grape has thick skins and high tannins. It is often used in small percentages to enrich the blend.

• Forsellina: A resilient variety that was popular for its disease resistance. It produces light-colored wines.

• Rossignola: An ancient grape that adds a specific savory note. Today, it is becoming rarer due to its light body.

• Spigamonti: Another ancient, native variety of Valpolicella that was nearly lost to history. It was rediscovered almost by chance in the late 1980s, growing wild on an old dry-stone wall (the typical marogna). After years of research and micro-vinifications, it was officially recognized and added back to the authorized grapes of the region. This “wild” soul is reflected in its rustic yet elegant character, adding a unique historical depth to the modern Amarone blends of a few visionary producers

Minor International Varieties

• Cabernet Sauvignon
• Cabernet Franc
• Merlot

These grape varieties grow worldwide thanks to their ability to adapt to the most diverse soils and climates. They arrived in Valpolicella the nineteenth century. They add to Amarone an “international touch”, some organoleptic nuances which are particularly appreciated by foreign consumers.

Discover the Amarone grapes and Red Wines of Verona in Person

The best way to understand these varieties is to see them where they grow. An Amarone wine tour with a local sommelier will allow you to discover these red grapes firsthand, taste the wines, and meet the passionate producers of Verona.