1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Barbarossa Colline Savonesi
Barbarossa 14 years Gravel .6 ha
Colline Savonesi Frizzante “Pettirosso”
50% Rossese, 50% Crovino 11-26 years; 42-51 years Red Clay; Rocky Clay 1 ha; .2 ha
Cruvin Colline Savonesi
Crovino 11 years, 32-41 years, 62-71 years Sandy Gravel .8 ha
Lumassina Colline Savonesi
Lumassina 11 - 21 years Silt 1 ha
Lumassina Colline Savonesi Frizzante
Lumassina 11 - 21 years Silt 1 ha
Mataòssu Colline Savonesi
Vigneto Reiné
Mataòssu 81 years Silt .9 ha
Mataòssu Colline Savonesi Spumante Brut
Mataòssu 12 - 21 years Rocky Red Clay .8 ha
Pigato Riviera Ligure di Ponente
Vigneto Ca’ da Rena
Pigato 37 years Rocky Red Clay 2 ha
Rossese Riviera Ligure di Ponente
Vigneto Isasco
Rossese 11 - 26 years Red Clay 1.1 ha
Vermentino Riviera Ligure di Ponente
Vigneto Isasco
Vermentino 16 - 31 years Red Clay, Gravel 1.5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• The terraced vineyards are at 100-300 m altitude and within 1.2 km of the sea

• All vinification in stainless steel

• No machines are used for pumping over; the pressure resulting from the release of gas during fermentation is used instead


Vermentino, Pigato, Mataòssu, Lumassina:

• Wines spend four months on the lees (Lumassina 3 months)

• Generally no malolactic fermentation, depending on the conditions (esp. acidity level) of each vintage


Lumassina Frizzante:

• Closed-vat alcoholic fermentation traps bubbles to create a frizzante wine; no second fermentation

• Generally no malolactic fermentation, depending on the conditions (esp. acidity level) of each vintage

• Wines spend two months on the lees


“Pettirosso” Frizzante:

• Closed-vat alcoholic fermentation traps bubbles to create a frizzante wine; no second fermentation

• Rossese and Crovino are co-fermented

• Maceration lasts 8-10 hours

• Wines spend four months on the lees


Mataòssu Spumante Brut:

• Second (sparkling) fermentation

• Malolactic fermentation

• Wines spend eight to ten months on the lees with weekly batonnage


Barbarossa, Rossese, Cruvin:

• Maceration lasts 15 days

• Wines spend four months on the lees

MISCELLANEA

Red Clay:

The rocks in Varigotti have an unusually high aluminum content; as the rock breaks down the aluminum is released and washes into the clay soil, where over several years it oxidizes and turns red. This soil is found only in Varigotti and certain areas of Provence (which is just a few hours away by car).


Mataòssu:

The native Mataòssu (pronounced mah-tah-OHSS-soo) dominated the vineyards of Varigotti in the 19th century, but its delicate vegetative balance provoked most winegrowers to rip out the vines in favor of less finicky grapes. Today only three producers have wines labeled Mataòssu, and the Ruffinos assure us that the other two are actually Lumassina.


Lumassina:

The native Lumassina (loo-mahss-SEE-nah) is a cousin of Mataòssu and has a similarly difficult vegetative balance. Punta Crena’s still bottling has a snail on the label because the grape ripens very slowly (it is also a pun on the name Lumassina, which resembles the Italian word for snail, “lumaca”).


Cruvin:

Cruvin (croo-VEEN) is another fussy native grape that gives tiny yields, so the Ruffinos are the only family now producing it. The name Cruvin means “to fall” in local dialect because the grape easily falls off the vine when it is ripe. The fox on the label is sitting under the vine waiting for the grapes to ripen….


Vermentino & Pigato:

Pigato is a genetic variation of Vermentino that developed around the 18th century and was probably named for its pighe—“freckles” in the local dialect, referring to its spotty skin. Today the two varieties are often confused because they are frequently planted together and cross-pollinate in the vineyards, but the difference is evident when they are kept separate, as at Punta Crena. In order to demonstrate this distinction scientifically the Ruffinos are planning to provide cuttings of their own vines to a local university for comparative genetic testing.


Barbarossa:

This is yet another unique wine since it is the only Barbarossa produced in Italy (although a distinct grape variety grown in Emilia-Romagna coincidentally has the same name). The grape is quite pale (as seen on the label) and gives a rosé wine even after a full 15-day maceration.

General Information

Country
Italy
Region
Liguria
Appellation(s)
Riviera Ligure di Ponente, Colline Savonesi
Producer
Tommaso Ruffino & Family
Founded
1500
Annual Production
4,200 cases
Farming
Traditional
Website
http://www.puntacrena.it

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