Corvina is used with several other grapes to create the red regional wines of the Veneto, including Valpolicella, Ripasso, Amarome and Recioto. Traditionally it is blended with Corvinone, Rondinella and Molinara to which Corvina adds structure as well as cherry and almond aromas. 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 during the appassimento (dryng) process.