91 \ ALTITUDE THE GLASS YOU NEED Another hallmark of Di-Vino is its large selection of wines served by the glass, made possible thanks to a high-end preservation system. “Our wines by the glass are always at their best. None of them sit around for three weeks. Everything moves within a few days,” Dylan notes. This constant rotation allows guests to continually discover new references depending on arrivals and current favorites. This principle also applies to takeaway sales, conceived as a natural extension of the tasting experience. Customers can discover wines at the bar before purchasing them—leaving with bottles they have chosen knowingly. It is away to reconnect wine retail with the pleasure of lived experience. DELIGHT AND TRUST To accompany its wines, Di-Vino offers a selection of carefully prepared small dishes designed with the seasons in mind. Boards, authentic dishes, local products, and thoughtful pairings : everything is meant to highlight the wine without overpowering it. The atmosphere remains relaxed—far from the sometimes pedantic tone associated with oenology. Dylan and his team (Marie, Axel, and soon a new recruit) foster a simple, friendly approach. The trap would be to fall into the stereotype of the pompous sommelier. At Di-Vino, the opposite is encouraged : the team loves to explain, not impress. This listening-centered philosophy has already attracted a loyal clientele. Locals, regulars, and tourists mix around the counter. “Every person has their desires and expectations. The essential thing is to be attentive and sincere,” Dylan insists. A relationship of trust naturally follows. Some clients even give them free rein by asking for a personalized selection—one of thefinest compliments for Di-Vino. OPENNESS AND EVENTS The bar also comes alive with thematic tastings, winemaker encounters, and various events. Dylan already imagines unique collaborations. “We want to go beyond the wine world and explore other fields—artistic, sporting, or cultural. Why not invite a storyteller, a painter, or a magician for a tasting evening ?” he says enthusiastically. This winter, a heated terrace will be added. Brunches involving guest winemakers will bring extra energy to Sundays. The team is also considering broader collaborations to animate the iconic Place des Charmettes and strengthen ties with local actors. According toDylan, Crans-Montanaholds incredible potential. It is a place where one can live very well year-round. It simply needs a bit of life, a bit of passion. That is precisely what Di-Vino aims to bring to the resort : a spirit of conviviality, generous curiosity, and the sincere pleasure of sharing a good glass of wine among friends (or among strangers who won’t stay strangers for long!).
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