The Cornalin grape variety, considered native to the Aosta Valley, seems to originate from Burgundy, from where it was introduced towards the end of the 18th century. It is also called Cornallin, a name given to it in the Valais (a canton in Switzerland), creating some confusion between two names for the same grape variety. Until the first half of the 19th century, Cornalin was one of the most widespread grape varieties in the region. In recent times, many local varieties with limited distribution (Cornalin, Mayolet, Vuillermin, Prëmetta) have been at great risk of extinction. Until the late 1980s, Cornalin survived only in some ancient vineyards, now forgotten, unknown, or confused with Petit rouge. In the late 1980s, the Institut Agricole Régional of Aosta promoted the recovery of minor native varieties, including Cornalin.

Since then, Cornallin or Cornalin has once again become an integral part of the viticultural heritage of the Aosta Valley, thanks to the establishment in 1998 of some vineyards, only 27 hectares, located in the municipality of Nus. Cornallin or Cornalin is a grape variety of medium to high vigor, with a very late ripening period. Its leaf is medium-large and pentagonal in shape, and the medium-sized cluster is pyramidal, sometimes winged, with thin and pruinose skin, which turns blue as it matures. The wine produced with Cornallin or Cornalin has a ruby red color of good intensity. On the nose, it is intense and complex, with notes of wild strawberry and cherry, and citrus nuances of orange, then violet and red rose, accompanied by vegetal and spicy sensations of black pepper. On the palate, the wine is warm, with good structure, where the initial softness is balanced at the end by a pleasant acidic undertone.