Corvina is most often blended with Rondinella and Molinara for Valpolicella and Amarone. It’s a fairly thick-skinned grape, which certainly adds to the heft for which Amarone is known. However, since it hails from northeastern Italy, most reds are lighter bodied than Amarone, including Corvina-based Valpolicellas and Bardolinas.
On its own, Corvina produces a lighter-bodied wine with floral red fruits on the nose and savory currant, red cherry, and plum fruits on the palate. Bright and fruity, it has historically been compared to Beaujolais and the two definitely have quaff-ability in common.
Valpolicellas offer deeper fruit and herbal notes while Amarones are rich and lush due to the ripasso method. Corvina is also the star of Recioto della Valpolicella, an inky dessert wine that is an absolute must-try.
Source: Wine Traveler.