HISTORICAL BACKGROUND: Known in Italy as Cornalin d’Aoste, Humagne Rouge bears no resemblance to Ouriou, Humagne Blanche or Cornalin Valaisan, despite persistent legends to the contrary. Now grown exclusively in the Valais, this speciality was for a long time on the fringes of the market. Over the past two decades, however, it has enjoyed a resurgence in popularity, and the area under cultivation is increasing year on year.
100%
Available in stock
Description
Additional information
HISTORY
Known in Italy as Cornalin d’Aoste, Humagne Rouge bears no similarity to Ouriou, Humagne Blanche or Valais Cornalin, despite persistent legends. Now grown exclusively in the Valais, this speciality was for a long time on the fringes of the market. Over the last two decades, it has enjoyed a resurgence of interest and its cultivated area is increasing year on year.
VINIFICATION
The slow maceration of three to four weeks allows the tannins responsible for the colour and structure of this red wine to be gently extracted. An ageing period of six to eight months in vats during which the second fermentation takes place concludes the production of this speciality.
ROBE
Violet-red
NEZ
The spicy bouquet is characterised by notes of wild liquorice bush and leather.
FLOWER
This powerful wine is both silky and wild, developing black fruit aromas balanced by silky tannins.
GASTRONOMIC MATCHING
Humagne Rouge 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
English
French
German