Description

What a striking appearance with that luminous ruby colour! The nose is packed with tender, crisp red berries (raspberry, redcurrant), dried mountain herbs and very elegant spicy notes. On the palate, it is characterised by a remarkable texture, tension from start to finish and just the right amount of tannic structure.

Food & Wine Pairings

Roast veal with mustard, or à la Valdôtaine. Simple grilled meats. Roasted white meats. Pasta with ragout sauce. Charcuterie & Cheeses (preferably from the Aosta Valley).

In the vineyard, in the cellar

Cornalin from the Aosta Valley bears no relation to its Swiss namesake from Valais; it is, however, believed to be the progenitor of Humagne. Delicate and expressing itself only on the finest terroirs, it is on the verge of extinction and owes much of its survival to the courage of a few Aosta Valley winegrowers. The production area faces south in the commune of Verrayes, at an altitude of 650 metres. A terroir of sandy decomposed soil on a steep slope. Vinification in stainless steel vats, with cold pre-fermentative skin maceration. Maceration for 10–12 days. Aged for 11 months in vats and 6 months in bottle.