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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Vin de Corse Rosé “Gris de Marquiliani”
95% Sciaccarellu, 5% Syrah 20 years average Schist and Granite gravel with silt 10 ha total
Vin de Corse Rosé “Le Rosé de Pauline”
50% Sciaccarellu, 40% Syrah, 10% Vermentino 20 years average Schist and Granite gravel with silt 10 ha total
I. G. P. Île de Beauté Rouge
40% Syrah, 40% Sciaccarellu and 20% Grenache 20 years average Schist and Granite gravel with silt 10 ha total
Extra Virgin Olive Oil “Fruitée Douce”
Ghjermana, Leccio Planted in 1995-97, 2009 Schist and Granite gravel with silt 11 ha total
Extra Virgin Olive Oil “Fruitée Sauvage”
Sabine Planted in 1995-97, 2009 Schist and Granite gravel with silt 11 ha total
Extra Virgin Olive Oil “Ghjermana”
Ghjermana Planted in 1995-97, 2009 Schist and Granite gravel with silt 11 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Sustainably farmed, using very small doses of copper sulfate
• Grapes are hand-harvested and collected into small baskets; baskets then placed in a refrigerator for several hours to keep their freshness


Vin de Corse Rosé:

• Juice obtained by direct press

• Pressed juice is decanted and undergoes 72 hour cold-soak

• Clear juice is pulled from the cuve and fermented in stainless steel

• Does not undergo malolactic fermentation


Vin de Corse “Rosé de Pauline”:
• Slow fermentation from select parcels of Syrah
• Juice obtained by direct press
• Pressed juice is decanted and undergoes 72 hour cold-soak
• Clear juice is pulled from the cuve and fermented in stainless steel
• Does not undergo malolactic fermentation
• Named for Anne’s daughter, Pauline

I. G. P. Île de Beauté Rouge:

• Grapes are hand-harvested and de-stemmed

• All three grape varieties are co-fermented

• Fermentation and aging in stainless steel tank

• Bottled unfined and unfiltered


Extra Virgin Olive Oils:

• Made from indigenous Corsican olive varieties

• Olives harvested in November, December, and January

• Fresh olives are quickly brought to the mill and are gently pressed to keep the full aromas and freshness intact

• It takes 15 to 33 lbs of olives to make one liter of Marquiliani olive oil

• Cold pressed and stored at 16° C for 2 to 3 months

• Decanted naturally

• No chemical treatments

General Information

Country
France
Region
Corsica
Appellation(s)
Vin de Corse, Huile d’Olive de Corse
Producer
Anne Amalric
Founded
1950s
Annual Production
1,800 cases
Farming
Lutte Raisonnée
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