Winery Christophe Jacquod - Sylviane JacquodDiolinoir
Red wine
This wine is composed of 100% of the grape variety Diolinoir.
This wine generally goes well with
Wine flavors and olphactive analysis
Details and technical informations about Winery Christophe Jacquod - Sylviane Jacquod's Diolinoir.
Discover the grape variety: Diolinoir
Deeply coloured, structured reds with a dense purple robe, smooth tannins and fresh acidity, with aromas of blackcurrant, blackberry, black cherry, soft spice and floral notes. Round palate, fruity finish. Vinified as single varietal and in modern red blends in French-speaking Switzerland (Valais, Vaud, Geneva), contributing colour and structure to contemporary cuvées. Swiss variety created in 1970 at the Pully station, a red cross of Diolly × Pinot Noir.
Informations about the Winery Christophe Jacquod - Sylviane Jacquod
The Winery Christophe Jacquod - Sylviane Jacquod is one of of the world's greatest estates. It offers 16 wines for sale in the of Sion to come and discover on site or to buy online.
The wine region of Sion
Capital of Valais in the heart of Switzerland's largest vineyard (~40% national), schist slopes with reflecting white micas, dry alpine climate. Signature Fendant as white king (Chasselas): light and floral with citrus, green apple, white flowers, almond and a perlant mineral touch, refreshing. Saline and lively Petite Arvine, taut Heida and ample Marsanne in whites. Silky Pinot Noir and Gamay in reds, rare native Cornalin and Humagne.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
