1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
I. G. P. Île de Beauté
Blanc
70 % Vermentinu, 30% Biancu Gentile 5 to 20 years Clay, Limestone, Schist 4.35 ha
I. G. P. Île de Beauté
Rouge
80% Grenache 20% Niellucciu 20 to 40 years Clay, Limestone, Schist 7.1 ha
I. G. P. Île de Beauté Blanc “Biancu Gentile”
Biancu Gentile 5 years Schist 1 ha
I. G. P. Île de Beauté Rosé
60% Niellucciu, 40% Grenache 20 to 40 years Clay, Limestone, Schist 2.5 ha
Patrimonio Blanc
Vermentinu 20 to 50 years Clay, Limestone, Schist 3 ha
Patrimonio Rosé
60% Niellucciu, 40% Grenache 20 years Clay, Limestone, Schist 4.6 ha
Patrimonio Rouge
90% Niellucciu, 10% Grenache 20 to 40 years Clay, Limestone, Schist 7.1 ha
I.G.P Muscat Sec
“Cuvée C281”
Muscat Planted in 2005 Schist .5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Corsican spellings of grape varietals 
• All grapes are harvested by hand and sorted

White Wines:

• After grapes are pressed, the must is cold soaked for 24 hours before fermentation begins

• Fermentation occurs in stainless steel cuves and lasts 15 to 20 days depending on the vintage

• White wines do not undergo malolactic fermentation

• Wines are aged in temperature controlled stainless steel cuves for 6 months


Patrimonio Rosé:

• Rosé is made from a 12 hour saignée

• Must is cold soaked for 24 hours before fermentation begins

• Fermentation occurs in stainless steel cuves and lasts 15 to 20 days depending on the vintage

• Rosé does not undergo malolactic fermentation

• Wines are aged in temperature controlled stainless steel cuves for 6 months


I. G. P. Île de Beauté Rosé:
• Rosé is made from direct to press
• Fermentation occurs in stainless steel cuves and lasts 15 to 20 days depending on the vintage
• Rosé does not undergo malolactic fermentation
• Wines are aged in temperature controlled stainless steel cuves for 6 months

Red Wines:

• After sorting, all red grapes are de-stemmed, then placed in stainless steel cuves

• Fermentation lasts 12 to 15 days with daily pump-overs

• After fermentation, the grapes are pressed and the wine is blended to taste

• Red wines are aged for 12 months

MISCELLANEA

Yves Leccia has devoted an enormous amount of time and resources over the past decade to the development of vineyards planted to massale selections of Corsican heirloom varieties. Many of these varieties were thought to be lost during the post-WWII years when Corsican viticulture was revamped to confirm to what was at the time popular in the rest of France. One of the most fascinating discoveries by Yves was a small block of Biancu Gentile, an ancient variety native to Corsica, which for years was presumed to be extinct. Leccia has slowly nurtured these cuttings, and now has a producing vineyard planted on the rocky, schist soil of Patrimonio. Beginning with the 2010 vintage, the INAO authorities allow Biancu Gentile in IGP wines from Corsica, so they no longer need to be sold as Vin de Pays.

Bruce Neyers, KLWM