The Diolinoir

Diolinoir, an intensely colored black grape variety, is authentically Swiss

It was developed in Pully ( Vaud ) by the federal agronomic research stations in 1970. The genius Swiss researcher André Jaquinet had at the time the idea of crossing Robin Noir (an ancient French grape variety that almost disappeared, also called Diolly red). and Pinot Noir to obtain a new grape variety with the qualities of Pinot but with more color and tannins.

The Diolinoir is vigorous and quite fruitful; its performance must therefore be rigorously controlled. It is resistant to rot. Later than Pinot Noir, it is ideally harvested with more than 90° Oechslé because it is only at full maturity that it is able to express all its qualities. Frequently, it is aged in barrels and produces powerful, deep dark red wines; it mainly exudes aromas of blackberries, forest fruits, black cherries and violets with a round, intense and well-structured palate supported by well-marked tannins. It can age favorably for a few years.

Initially, this grape variety was intended to be used in blending to improve the color of wines. In the meantime, winegrowers increasingly vinified it alone. In Switzerland, it is cultivated on 130 ha, 80% of which is in the canton of Valais.

At the table, it goes well with red meats, such as prime rib or lamb. As a blend, it goes well with Gamay or Pinot Noir. In Valais , its favorite territory, it is a happy complement to certain Dôles.

Wines

The Diolinoir

Diolinoir, an intensely colored black grape variety, is authentically Swiss

Diolinoir

Les Œnocrates, Diolinoir

Romance, Diolinoir

Le Pot de Diolinoir