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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Spumante Metodo Classico “Cuvée dei Vignato”
90% Durella, 10% Chardonnay Durella: 20 years average Chardonnay: 15 years average Durella: Volcanic, basalt soil
Chardonnay: Alluvial, Volcanic, basalt soil
6 ha total
Veneto Garganega Frizzante “Primo Incontro”
Garganega 25 years average Volcanic, basalt soil 6 ha total
Veneto Garganega “El Gian”
Garganega 25 years average Volcanic, basalt soil 6 ha total
Veneto Garganega “Col Moenia”
Garganega 40 years average Volcanic, basalt soil 6 ha total
Veneto Garganega “Sera”
Garganega 50 years average Volcanic, basalt soil 6 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Spumante Metodo Classico “Cuvée dei Vignato”
• Hand harvested
• Grapes are fermented separately in stainless steel tank
• Ages on fine lees in stainless steel tank for 5 months until bottling for second fermentation
• Ages in bottle for 50 months before disgorgement

Veneto Garganega Frizzante “Primo Incontro”
• Hand harvested
• First of two harvests occur in mid-September, grapes are pressed and fermented in stainless steel tank
• Second of two harvests occur in late-September, grape bunches are hung to dry (“Picai” technique) until February
• Dried grapes are then pressed and the juice is added to the wine from the first harvest
• Wine is then bottled and a second fermentation occurs in bottle, creating a frizzante wine
• Wine is not disgorged (sui lieviti)

Veneto Garganega “El Gian”
• Hand harvested
• Fermented in stainless steel tank
• Ages on fine lees in stainless steel tank for 5 months until bottling

Veneto Garganega “Col Moenia”
• Hand harvested
• Fermented in stainless steel tank
• Ages on fine lees in stainless steel tank for 7 months until bottling
• Sourced from the domaine’s highest elevation vineyards

Veneto Garganega “Sera”
• Grapes are the last to be hand harvested in mid/late October
• Grapes macerate for 120 days on their skins, but seeds are removed after just three days so not to extract too much tannin
• During fermentation, there are three punch downs per day. After fermentation, weekly battonage
• Grapes are pressed from skins and spend 10 months on the lees in stainless tank before bottling

General Information

Country
Italy
Region
Veneto
Appellation(s)
IGT Veneto
Producer
Davide Vignato
Founded
1930
Annual Production
1,250 cases
Farming
Organic (practicing), Biodynamic (practicing)
Website
http://www.davidevignato.it
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