Sangiovese vs Corvina
Sangiovese
A high-acid, firmly tannic black grape of sour cherry, and the grape behind Chianti Classico and Brunello di Montalcino.
- Sour cherry
- High acidity
- Firm tannin
Recognize it
High acidity and drying tannin together, with medium rather than deep color. Sour cherry is the common fruit marker, often with dried herbs or earth.
Corvina
A high-acid Veneto red grape known for sour cherry, used in Valpolicella and Amarone.
- Sour cherry
- High acidity
- Bitter almond
Recognize it
High acidity and sour cherry are common clues, often with a bitter almond note on the finish. Lighter Valpolicella styles can be pale and light-bodied, while Amarone becomes much fuller through dried-grape production.
How they compare
- SimilarSour cherry and high acidity.
- DifferenceSangiovese usually has firmer tannin and more body.