Diolinoir

The Diolinoir grape is a relatively modern red wine variety created in Switzerland around 1970 by André Jaquinet at the Federal Research Station in Pully, near Lausanne, in the canton of Vaud. It was developed by crossing Rouge de Diolly (also known as Robin Noir) with the noble Pinot Noir grape, with the goal of producing a red wine with deeper colour, more structure, and better ageing potential than traditional Swiss reds. The result was a grape capable of enhancing the intensity and complexity of Swiss wine blends, particularly those made from native varieties.

In Italy, the Diolinoir vine is an authorized grape variety in the Valle d’Aosta region, where it thrives in the cool alpine climate and produces wines with excellent balance and elegance. The Diolinoir grape bunch is medium in size, elongated, and compact. Its berries are small, round, and black with a distinctive blue-black skin. The vine itself has medium vigor and a mid-season ripening period, making it well-suited to both Swiss and northern Italian terroirs.

Wines made from Diolinoir are easily recognized by their deep ruby red colour, full body, and rich tannic structure. They often display aromas of dark berries, spices, and earthy undertones, with good ageing potential when matured in oak. While the grape can be vinified on its own, it is most commonly used in blends with other red varieties such as Pinot Noir, Gamaret, or Garanoir, adding depth, colour, and intensity.