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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
IGT Toscana “Cuna”
Pinot Nero Planted in 2004, 2005, 2007 Clay, Limestone 3.5 ha
IGT Toscana “Brendino” Pinot Nero
Pinot Nero Planted in 2007 Clay, Limestone .3 ha
IGT Toscana “Sempremai Sorte” Abrostine
Abrostine Planted in 2003 Clay, Limestone .5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Hand-harvested

IGT Toscana “Cuna”:
• Harvest lasts from early September to early October
• Early-harvested fruit is mostly de-stemmed (75-80%), fruit harvested later is mostly whole-cluster (90%)
• Sorted in the vineyard and winery
• Fermentation started with pied de cuve
• Punch-downs by foot
• Fermentation in older oak and cement tanks, lasting 15-17 days for the early-picked grapes to 22-24 days for later-picked grapes
• Aged 20 months in Burgundian barrels (no new oak)
• Aged in bottle 12 months before release
• Cuna is the name of the lieu-dit

IGT Toscana “Brendino” Pinot Nero:
• 50% of grapes are de-stemmed, 50% are whole-cluster
• Fermentation started with pied de cuve
• Punch-downs by foot
• Fermentation in 228-L barrels and 500-L tonneaux lasts 16-17 days, maceration for a total of 18-20 days
• Aged for 20 months in 228-L old barrels
• Aged for 24 months in bottle before release
• Brendino is the name of the lieu-dit

IGT Toscana “Sempremai Sorte” Abrostine:
• Grapes are fully de-stemmed
• Fermentation with indigenous yeasts
• Maceration for 4-5 days, the wine is removed from the must and fermentation continues for up to 20 more days
• Maceration in upright, conical, 700-L chestnut tank, fermentation in 228-L old barrels
• Aged for 24 months in 228-L old barrels
• Aged for 24 months in bottle before release
• Abrostine is an ancient grape variety, probably dating back to Etruscan times

General Information

Country
Italy
Region
Tuscany
Appellation(s)
IGT Toscana
Producer
Federico Staderini
Founded
2002
Annual Production
800 cases
Farming
Organic (certified)
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