Dôle AOC

Dôle first appeared in Switzerland in 1820, introduced by botanist Augustin Pyramus de Candolle. The name derives from the French city of Dole in the Jura, and the first Dôle vines arrived in Valais around 1850. Legislation in 1941 mandated that Pinot Noir dominate the blend, and the wine became a protected appellation in the late 1950s. The 2021 regulatory update relaxed the minimum Pinot Noir and Gamay requirement from 85% down to 51%, opening the door for greater use of indigenous Valais varieties.

• Name originates from the French city of Dole in the Jura region
• First Dôle vines planted in Valais around 1850
• Protected appellation status established in the late 1950s
• 2021 regulations reduced combined Pinot Noir and Gamay minimum from 85% to 51%

Dôle is produced exclusively within the Valais AOC in Switzerland, a region covering approximately 5,000 hectares. Vineyards are planted at elevations between 450 and 850 meters above sea level, many on steep terraced slopes with gradients reaching 70%. Soils vary considerably, encompassing sand, silt, limestone, slate, granite, loess, moraine, schist, and pebbly alluvial fans. The climate is continental and dry, with around 300 days of sunshine per year, a warming föhn wind, and pronounced diurnal temperature variation that preserves freshness in the grapes.

• Valais receives approximately 300 days of sunshine annually
• Elevation ranges from 450 to 850 meters above sea level
• Steep terraced vineyards with gradients up to 70%
• Diverse soils include limestone, slate, granite, schist, and moraine

Dôle is built on a Pinot Noir-dominant foundation, traditionally blended with Gamay. Since 2021, the blend may include up to 49% of other approved red varieties, including Syrah, Humagne Rouge, and Cornalin. The minimum must weight is set at 83° Oechslé. Grapes that fall below quality thresholds are declassified and used to produce Goron, the second wine of the appellation. A separate style, Dôle Blanche, is made from the same grape varieties but with minimal skin contact, producing a rosé-style wine.

• Pinot Noir must be dominant in the final blend
• Gamay is the traditional blending partner for Pinot Noir
• Syrah, Humagne Rouge, and Cornalin are permitted up to a combined 49% since 2021
• Minimum must weight of 83° Oechslé applies to all Dôle production

Dôle holds the distinction of being probably the most famous Swiss wine and a regional specialty exclusive to Valais. Its alternate name, Sang de l'enfer (blood of hell), originates from a legend in which knights, overwhelmed by the wine's intoxicating power, gave it this dramatic title. Notable producers working with Dôle include Cave Henri Valloton, Olivier Roten, Mathier, Germanier, Gilliard, Orsat, Rouvinez, and Domaine du Mont d'Or.

• Considered Switzerland's most famous red wine
• Alternate name Sang de l'enfer translates as 'blood of hell'
• Exclusive to the Valais AOC appellation
• Multiple well-established producers maintain quality across the appellation