Diolinoir

The vines grow in Ayent on south-east-facing vineyard sites between approximately 600 and 850 metres. The soils consist of schist, in places with clay subsoil or quartz-bearing scree. For the red wines, the grapes are hand-destemmed; the intact berries ferment whole, followed by spontaneous malolactic fermentation. The cap is plunged down twice a day, after which the wine is racked three times for clarification. The wine is bottled unfined; style and flavour details for the vintage have not been substantiated. Sources: https://cherouche.ch/ ; https://www.weinlandschweiz.ch/fr/producteurs/domaine-de-cherouche/2037/ ; https://www.raisin.digital/fr/decouvrir/suisse/valais/vignerons-naturels/andrea-grossmann-marc-balzan-domaine-de-cherouche-685/vins/rouges/dioli-noir-247686/