1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Barbaresco
Nebbiolo Planted in 1980 and 1990 Limestone, Blue Marl 1 ha
Langhe Arneis
Arneis 10 years average Clay, Limestone with Rocks 3.33 ha
Langhe Favorita
Favorita 15 - 60 years old Clay, Limestone with Rocks 2 ha
Moscato d'Asti
Sorì Gramella
Moscato 30 years average Clay, Limestone with Rocks 25 ha
Rosso "Tintero"
40% Nebbiolo, 40% Barbera, 10% Dolcetto, 10% Cabernet Franc 15 years average Clay 3.33 ha
Vino Bianco Secco “Grangia”
50% Favorita, 25% Moscato, 20% Arneis, 5% Chardonnay 30 years average Clay, Limestone with Rocks 5 ha
Vino Rosato “Grangia”
90% Barbera, 5% Moscato, 5% Favorita 7 years average Clay, Limestone, Tufa 2 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Vines are sustainably farmed, the equivalent of lutte raisonnée in France.

• All vinification in stainless steel


Moscato d’Asti Sorì Gramella:

• This is the only producer to bottle this striking single-vineyard, limestone amphitheater commercially

• Grapes harvested and pressed, then kept in stainless steel at a low temperature to prevent fermentation

• Fermentation is allowed to begin only when an order is received in order to provide the freshest wine possible

• No malolactic fermentation

• “Sorì” in Piedmontese indicates the south-facing slope of a hill. Gramella is the name of the area that Tintero grows his grapes.

Vino Bianco Secco “Grangia”:

• The Favorita, Arneis, and Chardonnay are fermented separately and stocked at a low temperature; vinification is continued only when an order is received in order to provide the freshest wine possible

• The fermented Favorita, Arneis, and Chardonnay are blended with unfermented Moscato, and the sugar in the Moscato must sets off the second fermentation

• Just before the bottling a small dose (2-3%) of finished (frizzante) Moscato is added

• No malolactic fermentation

• This wine is produced and bottled by vintage but due to the fact that Tintero sources his grapes from different parts of Piedmont there is no specific DOC and it is currently not permitted to display vintage on table wines of this type


Langhe Favorita:

• Temperature-controlled fermentation

• No malolactic fermentation


Langhe Arneis:

• Temperature-controlled fermentation lasts about 20 days

• About two months on the lees


Rosso “Tintero”:

• This wine is produced and bottled by vintage but due to the fact that Tintero sources his grapes from different parts of Piedmont there is no specific DOC and it is currently not permitted to display vintage on table wines of this type.
• Temperature-controlled maceration lasts 3-4 days, then fermentation continues for about 15 days after the must is separated from the marc

• Seven or eight months in stainless steel before bottling

• Bottled unfiltered


Vino Rosato “Grangia”:
• The Barbera alone is vinified immediately following the harvest, with immediate pressing, which gives a very light rosato color
• The Moscato and Favorita must are kept at a low temperature to prevent fermentation
• The Moscato and Favorita must are added on order to the Barbera to start the second (sparkling wine) fermentation
• 1-3% vinified Barbera (for color) and 1% finished Moscato frizzante (for softness) are added before bottling
• No malolactic fermentation
• Bottled unfiltered
• This wine is produced and bottled by vintage but due to the fact that Tintero sources his grapes from different parts of Piedmont there is no specific DOC and it is currently not permitted to display vintage on table wines of this type

Barbaresco:
• Vineyards located in Balluri (sub-zone of Neive)
• Fermentation in stainless steel tanks
• Aged for 24 months in 500-liter botti (10 to 20 years old)
• Neither fined nor filtered

MISCELLANEA

The Tintero Estate does have a bed and breakfast. Click here for contact information.