A traditional blend of Pinot Noir and Gamay, Dôle can now be topped up to 15% by other red grape varieties. This new legislation gives oenologists a great deal of freedom and explains the diversity of Dôles made in Valais.


The slow maceration of three to four weeks allows the tannins responsible for the colour and structure of this red wine to be gently extracted. A six-month ageing in vats during which the second fermentation takes place concludes the production of this speciality.


Intense with ruby red and black nuances.


The intense bouquet develops on spicy, red fruit and leather notes.


Fleshy, voluminous wine with coated, mellow tannins that give off a lovely aromatic expression.

Gastronomic pairings

Ideal with red meats, game, poultry, cheeses and fondue bourguignonne.

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