This wine. First produced in the 2005 vintage, the wine from this local grape variety is subtly herbaceous with dominant notes of red cherry fruit; full bodied and lively, the Cornalin from Grosjean has the potential to be a serious, long-lived wine. Biodynamic Certified.

Taste: Not to be confused with the Cornalin of the Valais, where this cultivar is known as Humagne Rouge, the Cornalin of the Val d’Aoste was discovered by the late 20th century. It is often subtly herbaceous with dominant notes of red cherry fruit; full-bodied and lively, the wine has the potential to be a serious, long-lived wine.

Pairing: Tartiflette (oven-baked potatoes with Reblochon cheese and bacon/speck, cured meats, fondue, roasts, traditional soups from the Val d’Aosta like Sorca (stew of green beans, bacon and potatoes), Zuppa d’aosta (italian cabbage soup), Alpine onion soup (like French onion soup, yumm), Zuppa alla Valpellinese, Zuppetta di Cogne, Polenta Concia, Carbonara, Crema di Cogne.