Cornalin

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. In recent years, its recognised qualities have brought it back into the limelight and it has become one of the wine-making symbols of the canton of Valais.

Vinification in wooden casks

Ruby red colour with violet highlights.
Complex nose of black cherry and kirsch.
Full-bodied, delicious and subtle on the palate, underpinned by silky tannins.
Serving temperature: 12-18°C

Enjoy with red meat, a good barbecue or a selection of soft cheeses.