The Diolinoir grape variety was created around 1970 by André Jaquinet in Pully, in the Swiss canton of Lausanne, by crossing Rouge de Doilly (also known as Robin noir) with Pinot Noir, with the aim of obtaining a wine with structure and intense color, suitable for improving the black blends of Swiss wines. Diolinoir is quite common in the Valais region of Switzerland. In Italy, it is an authorized grape variety in the region of Valle d’Aosta and under observation in the province of Bolzano. The Diolinoir grape has good resistance to diseases and its tendency to mature early makes it suitable for alpine climates. Like its predecessors, Diolinoir also has dark blue skin, making it an ideal variety for blending. Numerous producers are successfully producing pure Diolinoir wines aged in barrels, which are becoming increasingly common in production areas.
Ampelographically, Diolinoir presents a small, pentagonal, and five-lobed leaf. The cluster is medium, elongated, and narrow, and the berries are small and spherical, with blue-black skin. The cluster is medium, elongated, and narrow with a small pentagonal five-lobed leaf. Diolinoir has a medium ripening period and medium vigor. Diolinoir wine has a beautiful intense ruby red color and is full-bodied, rich in tannins. It is generally used in blends with other varieties.
