Grosjean, Cornalin Vigne Rovettaz Vallee d'Aoste, 2025
Cornalin is one of those alpine grapes that almost vanished, and tasting it from Grosjean is the best argument for why it shouldn't have. The Grosjean family has farmed the steep, sun-soaked slopes of Italy's Valle d'Aosta since the 1960s, working terraced vineyards in a tiny mountain region that straddles Italy, France, and Switzerland. This bottling comes from their Rovettaz vineyard and captures everything that makes Aostan reds so distinctive: bright, high-altitude freshness wrapped around dark, spicy fruit. It's a wine made with real integrity from a place most people have never tasted. Drink it now, slightly chilled, with the kind of curiosity it rewards.
Original: $34.99
-65%$34.99
$12.25Grosjean, Cornalin Vigne Rovettaz Vallee d'Aoste, 2025
Cornalin is one of those alpine grapes that almost vanished, and tasting it from Grosjean is the best argument for why it shouldn't have. The Grosjean family has farmed the steep, sun-soaked slopes of Italy's Valle d'Aosta since the 1960s, working terraced vineyards in a tiny mountain region that straddles Italy, France, and Switzerland. This bottling comes from their Rovettaz vineyard and captures everything that makes Aostan reds so distinctive: bright, high-altitude freshness wrapped around dark, spicy fruit. It's a wine made with real integrity from a place most people have never tasted. Drink it now, slightly chilled, with the kind of curiosity it rewards.
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Cornalin is one of those alpine grapes that almost vanished, and tasting it from Grosjean is the best argument for why it shouldn't have. The Grosjean family has farmed the steep, sun-soaked slopes of Italy's Valle d'Aosta since the 1960s, working terraced vineyards in a tiny mountain region that straddles Italy, France, and Switzerland. This bottling comes from their Rovettaz vineyard and captures everything that makes Aostan reds so distinctive: bright, high-altitude freshness wrapped around dark, spicy fruit. It's a wine made with real integrity from a place most people have never tasted. Drink it now, slightly chilled, with the kind of curiosity it rewards.
