Organoleptic characteristics: Cornalin has ruby red color, an intense and distinctive aroma, and a dry, harmonious, slightly tannic, almond taste. Historical-cultural information and curiosities: According to some scholars, the vine Cornalin was imported from Burgundy around 1750 and became the most widely planted grape in Valle d'Aosta. After the risk of extinction in the twentieth century, it survived and is now is at the base of the Cornalin wine. Serving suggestions: This wine is traditionally accompanied by all typical dishes of the Valle d'Aosta region. Production area: Valle d'Aosta region, in areas ranging from Arnard to Arvier. Grape varieties allowed for its production: Cornalin (minimum 85%).
