Traditional fermentation on the skins. Ideal with Valais specialties: dried meat, alpine cheese and rye bread. Also great with lamb and game.
dark red with violet reflections.
The nose is reminiscent of wild berries, paired with light vanilla tones, underlined by the terroir. In addition, slight ivy notes.
The taste of strong fruit is long-lasting and complex. The Cornalin has aromas of cloves and black cherries.