History
Called “Rouge du Pays” in the early fourteenth century, the Cornalin is a capricious and difficult grape to grow. Almost abandoned in the middle of the twentieth century, it is now considered by some as the greatest red wine of Valais.
Vinification
For over 12 months, this wine is aged in oak barrels, which gives it a good ageing potential and a woody flavour that blends beautifully with the original flavours of this Cornalin.
Gastronomy
Because of its strength, Cornalin is perfect with game and tasty or marinated meat. It is also popular with cheeses.
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