Valais AOC Cornalin Terrasses du Rhône Bibacchus


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Wine information


Wallis, Switzerland




Les Celliers de Sion



Goes well with

Cured meat, pork, grilled meat, strong cheese or roast

Degustation notes

Dark ruby colour with nuances of violet, aromas of red berries, currants and raspberries, very fruity, fine in the mouth, elegant and balanced, of medium strength, slightly rustic in its aromatic palate, with good tannins, agreeable, without harshness or discontinuities into the finish.


Concours mondial de Bruxelles - Silver

Special notes

An old Valais grape variety, also called "Landroter" or "Rouge du Pays". It was officially baptized as Cornalin in 1972 because it has similarities with the name of an ancient grape variety from the Aosta Valley. This grape is unique to the Valais, but its parents, the Mayolet and Petit Rouge are from neighbouring Val d'Aosta. The first records of its existance date back to the XIth century. A written passage from 1313 refers to a vine that was cultivated between Granges and Lens. It could be the famous "Landrote."By 1952, it could only be found in the municipalities of Granges and Lens. If the cultivated area was still less than 10 hectares in 1990, it was already 37.5 hectares in 2000 and 53.4 hectares in 2002. Cornalin is a late grape variety and consequently, it requires the best land for cultivation.

Alcohol content


Drinking temperature


Optimum maturity


Original packaging

Box of 6


Synthetic cork


Average rating: 4.0 of 5 13 ratings and 1 review

  • from on
    Average rating: 4.0 of 5 4.0

    Ausgeglichen, frisch, fruchtig - Die alte Walliser Rebsorte Cornalin wurde früher auch Landroter oder Rouge du Pays genannt. Der Cornalin Bibacchus ist trotz seinem typischen dunklen Rot und den charakteristischen Beerentönen in der Nase ein eher leichter Vertreter seiner Zunft. Und damit ein Wein für fast jede Gelegenheit. Das Preis-Leistungsverhältnis stimmt. Er präsentiert sich ausgeglichen, frisch, fruchtig und eben nicht allzu schwer. Ideal zu Grilladen, Käsegerichten oder auch zu Trockenfleisch oder Siedfleischsalat.