1605 San Pablo Avenue, Berkeley, CA 94702

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Aperitiv dla Tradission (White Vermouth)
Arneis, cortese, trebbiano, moscato, herbs and spices (wormwood, sour orange, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, angelica) N/A N/A N/A
Ross da Travaj
(Red Vermouth)
Arneis, Cortese, Trebbiano, herbs and spices (wormwood, sour orange, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, angelica) N/A N/A N/A
Vermouth Dry “Extra Secco”
Trebbiano, malvasia bianca, chardonnay, herbs and spices (Wormwood, dittany, marjoram, ginger, lemon, cardamom, tarragon, lavender) N/A N/A N/A
Apertivo “Liquore Arancio e Genziana”
Bitter orange, gentian, ginger, rhubarb N/A N/A N/A
Bitter “Liquore Amaro”
Gentian, sweet orange, rhubarb, wormwood, rose petal, grapefruit N/A N/A N/A
Fernet
Cardamom, gentian, mint, rhubarb, clove, wormwood, green anise, aloe, licorice, marjoram, nutmeg N/A N/A N/A
Distilled Dry Gin
Juniper, iris root, wormwood, rosemary, laurel N/A N/A N/A
Negroni
Equal parts Ross da Travaj, Bitter, and Dry Gin N/A N/A N/A
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Base wines are sourced from Italy
• Herbs, spices and fruit are sourced mainly in Piedmont, if not from the estate’s own farm
• For the vermouths, herbs, fruit, and spices infuse in a 60% ABV mixture of alcohol and water in stainless steel tank for minimum 60 days
• The infusion is gently pressed and added to the base wines with sugar and alcohol and left to age a minimum of one month before bottling

Bèrto Aperitiv dla Tradission (White Vermouth):
• Made in accordance with a historic Quaglia family recipe which dates back to 1930
• Residual sugar: 140 g/L
• 17% ABV

Bèrto Ross da Travaj (Red Vermouth):
• Made in accordance with a historic Quaglia family recipe which dates back to 1930
• Residual sugar: 200 g/L
• 17% ABV

Vermouth Dry “Extra Secco”:
• Residual sugar: 20 g/L
• 19% ABV

Aperitivo:
• Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks
• Residual sugar: 250 g/L
• 15% ABV

Bitter:
• Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks
• Residual sugar: 250 g/L
• 25% ABV

Fernet:
• Made in accordance with a historic Quaglia family recipe which dates back to the early 1900s
• Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks
• For each batch, a fresh infusion of herbs, flowers, and spices is made, then added to some of the older, original infusion (“the mother”) to ensure complexity and consistency in quality
• Residual sugar: 40 g/L
• 40% ABV

Distilled Dry Gin:
• Made from the separate distillation of 5 botanicals in a pot still
• Each botanical macerates for 48 hours at 122° F, then distillation starts at 172° F
• Distillates are then blended to reach the desired freshness, balance and depth
• Residual sugar: 0 g/L
• 43% ABV

Negroni:
• Made from equal parts Bertò Ross da Travaj, Bitter, and Dry Gin
• Partially aged in barrel

General Information

Country
Italy
Region
Piedmont
Appellation(s)
Vermouth di Torino
Producer
Carlo Quaglia
Founded
1890
Farming
N/A
Website
http://www.distilleriaquaglia.it/
View on Google Maps

Downloads & Links

Gallery

Video

KERMIT LYNCH NEWSLETTER
Receive our Monthly Newsletter and Special Promotions