
Winery Gérald BesseDiolinoir
This wine is composed of 100% of the grape variety Diolinoir.
This wine generally goes well with
The Diolinoir of the Winery Gérald Besse is in the top 10 of wines of Martigny.

Details and technical informations about Winery Gérald Besse'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.
Last vintages of this wine
The best vintages of Diolinoir from Winery Gérald Besse are 2016, 2018, 0, 2017 and 2014.
Informations about the Winery Gérald Besse
The Winery Gérald Besse is one of of the world's great estates. It offers 33 wines for sale in the of Martigny to come and discover on site or to buy online.
The wine region of Martigny
Heart of the Swiss Lower Valais at the bend of the Rhône, ~120 ha of steep terraced vineyards on dry-stone walls at the foot of the Alps. Fendant (Chasselas) as the everyday white, but above all Valais specialties — Petite Arvine, an endemic variety, as a refined white with lively citrus, glycine and a saline-mineral hint; opulent Humagne Blanche and Ermitage. Cornalin ("Rouge du Pays") as a rare signature red with griotte cherry, blackberry and floral notes. Sun-drenched Syrah.
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: Hairy Grenache
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