Cornalin is a native vine in the Valle d'Aoste, the first strains gathered were
cultivated just near the town of Jovençan where Le Clocher is located.
The best results they've had are with vineyards that are located at 800 meters above sea level, facing north with steep slopes and with good sun exposure. It is a difficult grape to work with because it produces much vegetal growth and needs to be monitored for constant pruning but once harvested the wine produced is beautiful.
A natural wine, Danilo does very little intervention to make his Cornalin.
Hand harvested grapes, then wild yeast fermented using strains from the local agronomy school. It's then aged in steel tank for about a year then bottled aged for at least 6 months.
The harvest of the Cornalin is late for this cool climate, somewhere around the 3rd week of October.
Cornalin DOP: this native vine has a ruby color with purple hues ... intense, complex and fine! The floral and fruity aromas like strawberry jam, ripe raspberry blend gently with the full flavors and spices. A pleasant earthiness finds its way into the glass. The low tannin and freshness lasting on the palate makes this a versatile wine for many dishes at the table.