A dry red wine with delicate tannins, Cornalin offers aromas of plum and cherry with subtle spicy undertones. It is grown on soils formed by ancient glacial deposits. Harvested in early October, it ferments in stainless steel and undergoes warm post-fermentation maceration before aging in large oak vats.
Clear, ruby red in color
Opens with intense aromas of cherry and ripe plum, enriched by a subtle hint of clove that adds elegance and complexity to the bouquet.
Dry, with delicate tannins and lively freshness. Medium-bodied, offering a balanced and harmonious sip with pleasant persistence.
deal with traditional alpine dishes such as legume soups, beef meatballs, and semi-aged cheeses. Also pairs well with meat-based first courses and rustic menus, enhancing flavors with its freshness and gentle spice.
14°/16° C
Chablis wine glass, 35 cl Diam. 81,5 mm
Toules (Saint Christophe), Aosta Valley
100 % Cornalin
Glacial till – sandy, silty, and stony soils derived from ancient glacial deposits.
750 m a.s.l., North–South exposure
7,000 m²; 8,000 vines/ha; row spacing 1.80 m x 0.70 m; yield 80 q/ha
Manual, first ten days of October
The winemaking process begins with a cold prefermentative maceration under controlled temperature, followed by fermentation in stainless steel using selected yeasts. The wine is then aged in French oak vats, allowing it to develop structure and elegance while preserving its varietal character.
750 ml
