Every kind of Valpolicella wines— Valpolicella, Ripasso, Recioto and Amarone, are made up with a concoction of various local types of grapes in varied percentages. They are Corvina, Rondinella, Molinara and other varietals like Croatina, Negrara and Oseletta. Every grape is unique in nature.
It is the most important varietal of Valpolicella and Amarone grapes. Around 60 to 80 percent of the blended Amarone grape is composed from Corvina which is purely used and it is becoming popular day by day. The name Corvina is derived from the dark colored bunches which are as black as a crow. Corvina gives the valpolicella wines structure and aromas. It is very complicated and versatile in nature. Despite the structure and loaded sugar content, it gives special fruity flavors to Amarone like cherry, plum and black currant.
The word Rondinella means small swallow. This grape varietal comes from the leaf shape that has a swallow tail. It is dark in color, is small and round in appearance. The bunches too, are usually small and loosely held which makes it easier for its drying process. The berries are round in shape. When considered the combination of grapes, Rondinella is considered in the 20 to 30 percent for Valpolicella and Amarone.
When considered the combination of grapes, Molinara is considered in the 5 to 10 percent for Valpolicella and Amarone. It is light in color when fully ripe. The word Molinara means miller in Veronese. The berries look like they are sprinkled with flour because of the waxy surface of the berries. Molinara adds to the acidity and savoury of the wine.
This is popularly used in the Valpolicella area. It can be used as both fresh or dried. Negrara can vary immensely in the terms of production quantity and the shape of the bunches.
It is similar to Molinara. It is light in color too. It is highly resistant to diseases but it produces a small bunch. This type of grape has been neglected for the past fifty years when the cultivator centered more the quantity of production than on quality.
These grapes are squeezed as soon as they are harvested. They eject a fresh, light, and aromatic wine with a light pink color. They are also quite easy to dry as they are a loosely held bunch. The word pelara means balding as this loosely held bunch can shed the berries too quickly.