Traditionally known as Rouge du Pays was the first coloured Valais (Switzerland) wine. It was the drink of farmers, considered to have medicinal properties, but it disappeared when modern grape varieties arrived on the scene.
It was renamed Cornalin in 1972, borrowing the name from a Valle d'Aosta variety. As DNA tests revealed it was a natural cross between Petit Rouge and Mayolet and it was probably introduced into the Valais region a very long time ago via the Great St Bernard Pass, while it has disappeared from its valley of origin.
Cornalin wine has an incredibly deep cherry red colour with rich purple high-lights.
The grape is known to produce wines that have high acidic content and high tannins. The wine is to be aged for a few years after being bottled so as to soften it. Consuming the wine young may not give flavours and aromas at its best. Most of the tasters will find it unappealing.
Nose: Spicey and fruity black cherry notes, raspberries and red currants often with a floral touch such as violets, or a herbal note like raspberry leaves.
Taste: Intense, long, smooth fruit with an elegant mouthfeel and a well-developed tannic structure.
Food pairing: Saddle of venison, whole roast pigeon, roasted cheese with thyme-infused stuffing, potatoes and bread dipped in melted cheese, roasted vegetables with haloumi cheese.
It is also possible to consume the wine without taking in any other food item. The alcohol content is also not so high that you will need to neutralise it.
You will taste Cornalin wine during our wine tasting tours in Aosta Valley