HISTORY: Formerly known as Rouge du Pays, Cornalin is mentioned in 1313 in a notarial deed, the Registre d’Anniviers. Difficult to work and not very productive, it almost disappeared in the 20th century. Over the last twenty years, its intrinsic qualities have brought it back into the limelight to become one of the wine-making symbols of the canton of Valais.
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HISTORY
Once called Rouge du Pays, Cornalin is mentioned in 1313 in a notarial deed, the Registre d’Anniviers. Difficult to work and not very productive, it almost disappeared in the 20th century. Over the last twenty years, its intrinsic qualities have brought it back into the limelight to become one of the wine-making symbols of the canton of Valais.
VINIFICATION
The slow maceration of three to four weeks allows the gentle extraction of the colour and tannins responsible for the structure of this red wine. An ageing period of six to eight months in vats during which the second fermentation takes place concludes the production of this speciality.
ROBE
Intense red, shaded with black and purple.
NEZ
The spicy, fruity bouquet is characterised by notes of black cherry, blackberry, clove and undergrowth.
FLOAT
This full-bodied wine with rustic accents is characterised by notes of thyme, walnuts, tobacco and has good acidity and coated tannins.
GASTRONOMIC Pairings
Cornalin is a wonderful accompaniment to hunting, grilled meats, wild poultry and hard cheeses.
Content: 75cL | Serving temperature: 14°C | Cellaring: 5 to 10 years | Appellation: AOC Valais
MEDALS
2014 Silver Expovina 2015 2018 Silver Sélection des Vins du Valais 2019 2020 Gold Grand Prix du Vin Suisse 2021
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