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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Méthode Traditionnelle “Petit Royal”
60% Molette, 40% Altesse 10-25 years Clay, Limestone 100 ha total
Seyssel Méthode Traditionnelle “Royal Seyssel” Grand Cru Régional
75% Molette, 25% Altesse 20-50 years Clay, Limestone 100 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Sorting is done in the vineyards
• The must undergoes a cold settling (débourbage) and then is racked into temperature-controlled stainless steel tanks for alcoholic fermentation
• Most years the wines do not undergo malolactic fermentation; in particularly acidic vintages 10% of the wine will undergo malolactic fermentation
• An élevage on the fine lees lasts until the spring after the harvest
• Grape varieties are vinified separately, then blended just before the second (sparkling) fermentation

Méthode Traditionnelle “Petit Royal”
• A liqueur de tirage is added to launch the second (sparkling) fermentation and the bottles are stocked sur latte for two years
• Base wine aged 10 months on lees
• Dosage: 7-8 g/L
• Wine comes from a single vintage but is not labeled with a vintage

Seyssel Méthode Traditionnelle “Royal Seyssel” Grand Cru Régional
• A liqueur de tirage is added to launch the second (sparkling) fermentation and the bottles are stocked sur latte for three to four years
• Base wine aged 10 months on lees
• Dosage: 3 g/L
• A vintage wine

General Information

Country
France
Region
Savoie, Bugey, Hautes-Alpes
Appellation(s)
Seyssel
Producer
Gérard Lambert, Olivier Varichon
Founded
2008
Annual Production
16,600 cases
Farming
Organic (certified), Biodynamic (practicing)
Website
http://www.lambert-de-seyssel.com
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