Swiss grape created in 1970, Diolinoir is the result of crossing between the Rouge de Diolly (Robin Noir introduced experimentally in 1920) and Pinot Noir.
Medium vigor, good disease resistance, it comes to ripeness at the same time as most of Pinot and Gamay varietals.
It produces a richly colored, full-bodied wine that has tight tannins, with flavors of cherry and black fruits.
|Barrel||of malolactic fermentation to bottling (9-10 Months)|
|Ideal serving temperature||15-16°C|
|Appellation||Diolinoir AOC Valais|
|Culinary accompaniments||as with most big red wines, goes well with lamb, venison, fish, prime rib and Alpine cheeses|
Box of 6 bottles 75cl