HISTORICAL BACKGROUND: A traditional blend of Pinot Noir and Gamay, Dôle can now be made with up to 15% of other red grape varieties. This new legislation gives oenologists a great deal of freedom and explains the diversity of Dôles made in Valais.
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Description
HISTORY
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.
VINIFICATION
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.
ROBE
Intense with ruby red and black nuances.
NEZ
The intense bouquet develops on spicy, red fruit and leather notes.
FLOAT
Fleshy, voluminous wine with coated, melted tannins that give off a lovely aromatic expression.
GASTRONOMIC Pairings
Ideal with red meats, game, poultry, cheeses and fondue bourguignonne.
Size: 75cL | Serving temperature: 14°C | Cellaring: 2 to 5 years | Appellation: AOC Valais
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