Sometimes known as Corvina Veronese, it is best known as the dominant blending partner in the wines of Valpolicella (including Ripasso and Amarone) and Bardolino. Corvina is a typically bright red grape that is often blended with Rondinella and Molinara. Its naturally high acidity and medium-low tannins add notes of herbaceous tart cherry that are essential to the classic Valpolicella. With its thick skin Corvina lends itself well to appassimento, the process of air-drying grapes, used to make the famous Amarone wine.