A thick-skinned varietal found in the Veneto of northern Italy. A key ingredient of the light red wines known as Volpolicella and Bardolino. Of these two wines at least 30% must consist by law of the lesser varietals Rondinella and Molinara. These wines tend to be light and fragrant with notes of cherries, strawberries and nuts. More serious expressions of Corvina are made by drying the grapes on straw mats prior to fermentation, a process known as Recioto or Ripasso. The best of these are the great Amarones, a wine of considerable character, complexity and power. Corvina is also known as Corvina Nera and Corvina Veronese.