Cornalin is a grape variety that the people of the Aosta Valley almost lost forever. For decades it survived hidden away in a few old mountain vineyards, often confused with other varieties. It was first mentioned in 1838 by Lorenzo Francesco Gatta in his “Saggio intorno alle viti e ai vini della Valle d'Aosta”, yet only in the late 1980s was it successfully revived thanks to a recovery programme for traditional grape varieties led by the Institut Agricole Régional. Today, it stands as one of the rarest and most distinctive red wines of the region. Rosset Terroir’s vineyard lies on the hills above Aosta, between 750 and 800 metres above sea level, in the areas of Senin and Thuvex within the municipality of Saint-Christophe. It was precisely here that everything began in 2001, when the Rosset family planted their first rows of Cornalin on family-owned land. The soil is sandy and stony. Day-to-night temperature variations are significant — conditions that stress the vine in exactly the right way. Yields remain low and the fruit becomes concentrated. In the cellar, the work is precise yet non-invasive. First comes a cold pre-fermentation skin maceration at controlled temperature, designed to extract colour and aromas without force. Fermentation then takes place in stainless steel tanks with selected yeasts, but at spontaneous temperature — the heat rises naturally during fermentation. Ageing follows in large French oak vats. Not barriques, but large casks where the influence of wood remains subtle, allowing the wine to breathe and soften. The result is a ruby-red wine. The bouquet is intense: wild berries, a floral touch and a spicy finish. Ripe cherry, red plum and a hint of clove. On the palate it is dry and smooth. The tannins are present but never intrusive. The wine flows easily across the palate. The finish is clean, with a light fruity and spicy persistence. A red wine for everyday drinking, yet with genuine character. At the table, it calls for bold pairings. Excellent with game such as venison, roe deer or wild boar. It also pairs beautifully with traditional cured meats from the Aosta Valley, including mocetta and Lardo d’Arnad.