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. Over the last twenty years, its intrinsic qualities have brought it back into the limelight and made it one of the wine-making symbols of the Valais canton. A slow maceration lasting three to four weeks gently extracts the tannins responsible for the colour and structure of this red wine. This speciality is then matured in vats for six to eight months, during which time it undergoes a second fermentation. On the nose, the spicy, fruity bouquet is characterised by notes of black cherry, bilberry and clove, with a hint of vanilla that is as elegant as it is discreet. On the palate, the spicy aromas reveal a full-bodied mouthfeel with rustic accents balanced by silky tannins that gain in nobility and complexity over time.

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