[1] Corvina is used with several other grapes to create the light red regional wines Bardolino and Valpolicella that have a mild fruity flavor with hints of almond.

The grapes' naturally high acidity can make the wine somewhat tart with a slight, bitter almond note.

[3] The small berries of Corvina are low in tannins and color extract but have thick skins that are ideal for drying and protecting the grape from rot.

[4] The Corvina vine ripens late and is prone to producing high yields which can harm wine quality.

[4] Historically in the Veneto region Corvina was often confused with Corvinone, a similar larger red grape that ripens later, but DNA profiling has shown that they are two distinct varieties.