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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Aperitiv dla Tradission (White Vermouth)
Arneis, Cortese, Trebbiano, Moscato Must, Herbs and Spices (Bitter orange, absinthe, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, angelica) N/A N/A N/A
Ross da Travaj
(Red Vermouth)
Arneis, Cortese, Trebbiano, Barbera d’Asti, Herbs and Spices (Bitter orange, absinthe, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, angelica) N/A N/A N/A
Vermouth Dry “Extra Secco”
Trebbiano, Cortese, Chardonnay, Herbs and Spices (Wormwood, dittany, marjoram, ginger, lemon, cardamom, tarragon, lavender) N/A N/A N/A
Apertivo “Liquore Arancio e Genziana”
Bitter orange, gentian, ginger, rhubarb N/A N/A N/A
Bitter “Liquore Amaro”
Bitter orange, gentian, rhubarb N/A N/A N/A
Fernet
Aloe ferox, gentian, mint N/A N/A N/A
Distilled Dry Gin
Rosemary, bay laurel, juniper, fresh iris petals, lemons N/A N/A N/A
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Grape must, herbs, and spices are certified organic by Valoritalia
• For the vermouths, the tank is drained and herbs are gently pressed. Juice after pressing is added back to vermouth.

Bèrto Aperitiv dla Tradission (White Vermouth):
• Made in accordance with a historic Quaglia family recipe which dates back to 1930
• Herbs and spices sit freely in stainless steel tank for minimum 60 days
• Residual sugar: 140 g/L
• 17% ABV

Bèrto Ross da Travaj (Red Vermouth):
• Made in accordance with a historic Quaglia family recipe which dates back to 1930
• Herbs and spices sit freely in stainless steel tank for minimum 60 days
• Residual sugar: 200 g/L
• 17% ABV

Vermouth Dry “Extra Secco”:
• Herbs and spices sit freely in stainless steel tank for minimum 60 days
• Residual sugar: 20 g/L
• 19% ABV

Aperitivo:
• Fragrant liqueur inspired by the Italian tradition of citrus- and gentian-based homemade liqueurs
• Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks
• Residual sugar: 250 g/L
• 15% ABV

Bitter:
• Elegant bitter liqueur made with long infusions of herbs, citrus and spices
• Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks
• Residual sugar: 250 g/L
• 25% ABV

Fernet:
• Made in accordance with a historic Quaglia family recipe which dates back to the early 1900s
• Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks
• For each batch, a fresh infusion of herbs, flowers, and spices is made, then added to the some of the older, original infusion (“the mother”) to ensure complexity and consistency in quality
• Residual sugar: 40 g/L
• 40% ABV

Distilled Dry Gin:
• Made from the separate distillation of 5 botanicals in a pot still
• Each botanical macerates for 48 hours at 122° F, then distillation starts at 172° F
• Distillates are then blended to reach the desired freshness, balance and depth
• Residual sugar: 0 g/L
• 43% ABV

General Information

Country
Italy
Region
Piedmont
Appellation(s)
Torino
Producer
Carlo Quaglia
Founded
1890
Farming
N/A
Website
http://www.distilleriaquaglia.it/
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