Corvinone or "Big Corvina" is a red grape variety primarily grown in the Veneto region of northeastern Italy, specifically in the Valpolicella and Bardolino wine regions. The exact origins of Corvinone are not well-documented, but it is believed to be an ancient variety that has been cultivated in the Veneto region for centuries

It is closely related to Corvina, another popular grape variety in the same region, and is often used in the production of Amarone and Valpolicella wines. Corvinone grapes are known for their thick skins and high sugar content, which make them suitable for the appassimento process, where the grapes are dried before fermentation to concentrate flavors and sugars.

Wines made from Corvinone tend to be full-bodied and rich, with dark fruit flavors such as black cherry, plum, and blackberry. They often exhibit good acidity and smooth tannins. Corvinone is valued for its ability to add structure, depth, and complexity to blends, particularly in combination with other indigenous grape varieties like Rondinella and Molinara. While primarily cultivated in the Veneto region, Corvinone is also grown to a lesser extent in other parts of Italy, such as Lombardy and Trentino.