Winemaker Notes
First produced by the Grosjean family in the 2005 vintage, this local grape variety is not to be confused with the Cornalin of the Valais, where this cultivar is known as Humagne Rouge, which, to further complicate matters, is not the Humagne of the Vallée d’Aoste! From a half-hectare of vines in the south-facing, steeply sloped Rovettaz vineyard in the village of Quart, with sandy glacial moraines soils. The grapes are destemmed and ferment spontaneously in 42-hl tronconic wood vats for two weeks, then raised for 8 months in foudres. The wine 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.
Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.
Claiming an impressive list of autochthonous varieties, Valle d'Aosta is a long, narrow valley, formed by Italy’s extreme northwestern Alps. The region, a natural gateway between Italy and France, is also home to many grape migrants from France and its more southerly Italian neighbors. Not surprisingly, wine labels are often written in Italian and French.
The main whites here include: Petite Arvine and Prié blanc (Blanc de Morgex). For reds: Fumin, Cornalin, Mayolet, Petit Rouge, Premetta, Vuillermin, Neblou, and Vien de Nus are unique to the region. French ones that do well are Gamay noir, Pinot noir, Chardonnay and Pinot gris (confusingly called Malvoisie in Aosta but it is not related to Malvasia). Italian grapes common here include Moscato, Dolcetto, Barbera, Nebbiolo, and from farther away, Ciliegiolo.