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.
This wine has been traditionally vinified in our tanks, and it thus retains all of its flavour and original aromas.
Because of its strength, Cornalin is perfect with game and tasty or marinated meat. It is also popular with cheeses.