The blood of hell

Dôle Sang de l'Enfer de Salquenen

AOC Valais

The blood of hell

Dôle Sang de l'Enfer de Salquenen

AOC Valais

The perfect liaison of Pinot Noir and Gamay, preceded by hard, sweaty work. The vineyard is called ‘Hell’ - the temperatures in this vineyard feel like purgatory in summer and demand everything from the vineyard workers. The result is a racy yet noble wine with a beguiling bouquet, supported by the fruitiness and robustness of the Gamay.

Red wine

Pinot Noir, Gamay, Diolinoir

13.5%

Stainless steel tank

16°C

Awards

Swiss Champion, Grand Prix du Vin Suisse

Culinary recommendation

The Dôle Sang de l'enfer is an excellent accompaniment to poultry, veal and pork dishes. Also excellent with Valais specialities such as mountain cheese and dried meat specialities.

Wine history

Sang de l'enfer translates as ‘hell's blood’ and is essentially a reference to its origin from the most famous vineyard in Salgesch, the ‘hell’, where the hot summer sun makes the blood of the vineyard workers boil and countless litres of sweat are used to cool it down. The best place to savour this blood of hell is in a nice shady spot and briefly remember the hard work done by the vineyard workers to produce this fine drop and the moment of pleasure it brings.

Tasting note

The Pinot Noir gives the Dôle its raciness, nobility and bouquet. Gamay is the reliable guarantor of its expressive fruitiness and robustness.

Vinification

Small yields and an average sugar content of 95° Oechsle are prerequisites for Sang de l'enfer. Fermentation takes place with constant temperature control. This is followed by extended cuvage and ageing in stainless steel tanks for 6 months.

Vineyards

The grapes of the Dôle Sang de l'Enfer de Salquenen grow on limestone and magnesium-rich terroir in Salgesch and the surrounding area.