Château FeuilletCornalin
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Cornalin from the Château Feuillet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cornalin of Château Feuillet in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Cornalin
Pairings that work perfectly with Cornalin
Original food and wine pairings with Cornalin
The Cornalin of Château Feuillet matches generally quite well with dishes of beef, pasta or lamb such as recipes of thai beef skewers, tagliatelle with seafood and saffron cream or moroccan lamb stew.
Details and technical informations about Château Feuillet's Cornalin.
Discover the grape variety: Monerac
Monerac noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Monerac noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cornalin from Château Feuillet are 2014, 2015, 2017
Informations about the Château Feuillet
The Château Feuillet is one of of the world's greatest estates. It offers 14 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Vent (taste of)
A defect that characterizes a wine exposed to the air, and which has lost its aromatic qualities.
