1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Kerner
Kerner 2-15 years Sandy, Granite 2.5 ha
Grüner Veltliner
Grüner Veltliner 2-15 years Sandy, Granite 1.2 ha
Müller Thurgau “Sass Rigais”
Müller Thurgau 6 years Sandy, Granite 0.8 ha
Sylvaner
Sylvaner 2-8 years Sandy, Granite 0.3 ha
Riesling
Riesling 3 years Sandy, Granite 0.4 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Guyot training
• All grapes are harvested by hand and brought to the winery in crates of 200 kilos within 30 minutes
• Grapes are destemmed and gently pressed, then the must settles for 24-48 hours
• After fermentation the wines age on the fine lees until February
• None of the wines undergoes malolactic fermentation

Kerner:
• Vineyards sit at 660-700 meters altitude
• Controlled-temperature fermentation in stainless steel vats lasts about 10-12 days

Grüner Veltliner:
• Vineyards sit at 660-700 meters altitude
• Temperature-controlled fermentation 50% in stainless steel vats, 50% in 30-hL, 5-year-old acacia botti lasts about 10-12 days

Müller Thurgau “Sass Rigais”:
• Vineyards sit at 800 meters altitude
• Controlled-temperature fermentation in stainless steel vats lasts about 10-12 days

Sylvaner:
• Vineyards sit at 660-700 meters altitude
• Controlled-temperature fermentation in stainless steel vats lasts about 10-12 days

Riesling:
• Vineyards sit at 660-700 meters altitude
• Fermentation in stainless steel vats at a controlled temperature of 16-18°C

General Information

Country
Italy
Region
Alto Adige
Appellation(s)
Alto Adige – Valle Isarco
Producer
Manni Nössing
Founded
1998
Annual Production
3750-4150 cases
Farming
Sustainable

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