2016 Valpolicella Superiore, Romano dal Forno, Veneto, Italy

Corvina is widely grown on the Veneto shore of Lake Garda and the hills of Valpolicella to the north and north-east of Verona. Sometimes known as Corvina Veronese, it is blended with Rondinella and Molinara to produce Valpolicella and Bardolino. It can be a tricky grape to cultivate, as it ripens late and is prone to rot if affected by rains at harvest time. It is a high-yielding grape and quality is very dependent on keeping yields low. Corvina-based red wines can range in style from a light, cherryish red to the rich, port-like Recioto and Amarone Valpolicellas. Most Valpolicella from the plains is pale and insipid, and bears little comparison with Valpolicella Classico from the hills. Some producers such as Allegrini are now producing very high quality 100% Corvina wines.

Valpolicella is a renowned red wine region in northern Italy, particularly in the province of Verona. The wines are typically light to medium-bodied, fruity, approachable and made from a blend of local grape varieties such as Corvina, Corvinone, Rondinella, and Molinara. Notable styles from the region include Ripasso, made by fermenting Valpolicella on Amarone lees, and Amarone, a dry, full-bodied wine from dried grapes.

Romano Dal Forno is a local legend. "The rest of us take vacations, occasionally play a round of golf in the afternoons,' said a major Veneto- wine producer, 'But not Dal Forno. He works every day. He not only knows every bunch in his vineyards - he knows every grape!"