Palazzo Tronconi Lazio
About eight years ago, Marco Marrocco, a young budding mechanical…
About eight years ago, Marco Marrocco, a young budding mechanical engineer and owner of an elevator company in Lazio, found his interests were changing and decided to embark on a new adventure.
After completing his studies in agriculture at the University of Tuscia and a period of study in Bordeaux, he began his experience as a vine grower with 1 hectare of land, which quickly became the soul of his business. He named his new company “Palazzo Tronconi” and his dream began to take shape: going back to the land, recovering old vines and producing biodynamic wines. Marco partnered up with Gaetano Ciolfi, a professor of enology at the University of Tuscia, and Carlo Noro, one of the leading European experts in biodynamic agriculture. Marco, influenced by the long history of the town of Arce and the surrounding area in Lazio, uses the local names for his wines in the hopes of reflecting this deep history in the wine itself. Arce was cited in two letters of Cicero, one written to his brother Quintus, the other one to his friend Titus Pomponius Atticus. Cicero speaks of the territory “Arcanum” and Villa Arcana, located near the Latin colony of Fregellae, founded by the Romans in 328 BC. And so Fregellae takes its name from an ancient Roman colony and is a blend of three white grape varieties: Capolongo, Pampanaro and Maturano, while Zitore is made of Lecinaro and dedicated to Marco’s grandfather, Salvatore. Other varietals grown by Palazzo Tronconi are those typical of the little town of Arce: Lecinaro, Capolongo, Pampanaro and Maturano Bianco, Maturano Nero and the Ulivello Nero.
- The Wines
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Gizziello Frusinate Lecinaro Rosé Pét-Nat
. . . . . . . . . . . . >Natural and biodynamic Pet Nat rosato made from Lecinaro grapes. 1k bottles produced annually. Gizziello takes its name from Gioacchino Conti (28 February 1714 – 25 October 1761), best known as Gizziello, was an Italian soprano castrato opera singer. From Lazio's Frosinone province –sparkling rosè wine from the indigenous Lecinaro grape. The vineyards are about 200m asl and the soils are composed of limestone and clay. Vinification follows the dictates of biodynamic agriculture, ie spontaneous alcoholic and malolactic fermentations with indigenous yeasts ,refermentation in the bottle was made by adding the must of the same wine, no stabilising, no clarification or filtration. It then spends about 6 months in concrete tanks. Palazzo Tronconi Located in Arce in the basso(low) Lazio, Palazzo Tronconi is a story of attachment to people and place. One time engineer Marco Marrocco, owner of the estate and whose father came from here, spent a lot of his childhood with grandparents in this very special place. Marco acquired the land in 2010 and with just 2.5ha started replanting in spring 2011. Right from the start, Marco’s aims were two-fold – to support the re-emergence of native varieties and to do this working in the most natural way possible. Work to gain certification started immediately and Palazzo Tronconi was Demeter certified in 2015. Palazzo Tronconi is the only winery to focus on the rediscovery of these forgotten varieties namely Capolongo, Lecinaro, Maturano and Pampanaro and Raspato Nero(previously known as Ulivello). Now at just over 14hectares, Palazzo Tronconi is an important estate working to share these wines from the indigenous varieties with consumers around the world. Palazzo Tronconi is a member of winemakers' associations Renaissance des Appellations, Vi.Te and VinNatur. With no intervention in the vineyard, the best fruit is brought to the winery where the wines are vinified and aged in cement. Natural yeasts, no fining and low sulphites at bottling to produce wines that are of place, that are clean and elegant. Natural and biodynamic Pet Nat rosato made from Lecinaro grapes. 1k bottles produced annually. Gizziello takes its name from Gioacchino Conti (28 February 1714 – 25 October 1761), best known as Gizziello, was an Italian soprano castrato opera singer. From Lazio's Frosinone province –sparkling rosè wine from the indigenous Lecinaro grape. The vineyards are about 200m asl and the soils are composed of limestone and clay. Vinification follows the dictates of biodynamic agriculture, ie spontaneous alcoholic and malolactic fermentations with indigenous yeasts ,refermentation in the bottle was made by adding the must of the same wine, no stabilising, no clarification or filtration. It then spends about 6 months in concrete tanks. Located in Arce in the basso(low) Lazio, Palazzo Tronconi is a story of attachment to people and place. One time engineer Marco Marrocco, owner of the estate and whose father came from here, spent a lot of his childhood with grandparents in this very special place. Marco acquired the land in 2010 and with just 2.5ha started replanting in spring 2011. Right from the start, Marco’s aims were two-fold – to support the re-emergence of native varieties and to do this working in the most natural way possible. Work to gain certification started immediately and Palazzo Tronconi was Demeter certified in 2015. Palazzo Tronconi is the only winery to focus on the rediscovery of these forgotten varieties namely Capolongo, Lecinaro, Maturano and Pampanaro and Raspato Nero(previously known as Ulivello). Now at just over 14hectares, Palazzo Tronconi is an important estate working to share these wines from the indigenous varieties with consumers around the world. Palazzo Tronconi is a member of winemakers' associations Renaissance des Appellations, Vi.Te and VinNatur. With no intervention in the vineyard, the best fruit is brought to the winery where the wines are vinified and aged in cement. Natural yeasts, no fining and low sulphites at bottling to produce wines that are of place, that are clean and elegant.
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Frusinate Lecinaro Zitore
. . . . . . . . . . . . >Zitore: Natural and biodynamic red wine from Lazio, it is 100% Lecinaro. Appellation: PGI Frusinate Region: Lazio Country: Italy Colour: Red Grape Varieties: Lecinaro Soil type: Clay, Limestone, Sand, Sandstone Vessel type: Wood - Old oak Unfined. Unfiltered. Low sulphite. Notes on additives, aids & processing used: No temperature control. Organic/Biodynamic/Equivalent Total Sulphites: 30 mg/L This wine is fermented spontaneously. Other Information:geographic designation: IGP Frusinate – red wine grape varieties: Lecinaro Geographical location and characteristics of the vineyard: From new hillside vineyards of the town of Arce, in the heart of 'the district Tramonti (Sunsets)'. Saint Eleuterio vineyard: 41°33'34.5"N 13°34'31.0"E (Google Maps) Altitude : 145-156 m s.l.m./ 476 – 512 ft above sea level Orientation of the vineyard: wnw-ese The vines, 5 years old, are grown with biodynamic method. Soil: limestone and clay Training methods: high trained with guyot pruning method, vines density: 1618 vines per acre (1 acro = 4046 mq) Yield per hectar: ha – 2640 lb per acre 2016 production, bottles: n°6200 Period and harvest management: we hand-harvested October 6th, 2016 and vinified immediately. Vinification: the vinification follows the dictates of biodynamic agriculture, ie spontaneous alcoholic and malolactic fermentations with indigenous yeasts, no stabilising, no clarification or filtration. Ageing: 15 months in 25hl oak tanks. Maximum sulfhites concentration: 30 mg/l Colour: ciliegia tenue/ light cherry Perfume: intense perfume of dried plums, surrounded by spicy notes of black pepper, chocolate and vanilla Taste: Full-bodied, harmonious and balanced, great texture. Persistent. Serving temperature: 18/20 °C – 64/ 68 °F Food pairings: Grilled meat,game, pasta with meat sauce Bottles sizes: 750 ml, 1500 ml; Cork: one piece -cork Bottles storing: horizontally at 59 °F; 70-80% humidity Physical-chemical analysis: alcohol content by volume: 13,5% vol
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Frusinate Fregellae
. . . . . . . . . . . . >Appellation: PGI Frusinate Region: Lazio Country: Italy Colour: White Grape Varieties: White Maturano, Capolongo, Pampanaro Soil type: Clay, Limestone, Sand, Sandstone Cement and short passage in Acacia barrels. Unfined. Unfiltered. Low sulphite. Notes on additives, aids & processing used: No temperature control. Organic/Biodynamic/Equivalent Total Sulphites: 34 mg/L This wine is fermented spontaneously. ‘Fregellae’ (328 A.C.- 125 A.C.) was the most important roman colony in southern Lazio. Geographic designation: Frusinate – white wine Grape varieties: Pampanaro, Maturano, Capolongo From new hillside vineyards of the town of Arce, in the heart of the district Tramonti Saint Eleuterio vineyard. Altitude : 476 – 512 ft above sea level. The vines are grown with biodynamic method. Soil: limestone and clay Training methods: high trained with guyot pruning method, vines density: 1618 vines per acre Yield per acre: 35 quintali/ha Bottle production 7600 bottles Hand-harvested late September and vinified immediately. Vinification: the vinification follows the precepts of biodynamic agriculture, ie spontaneous alcoholic and malolactic fermentations with indigenous yeasts, no stabilising, no clarification or filtration. The skins stay in contact with the juice for the first three weeks. Ageing: for 12 months in concrete tanks with a passage in acacia barrel of 110 gallons Maximum sulfhites concentration: 34 mg/l Perfume: intense fruity and floral perfume with spicy and citrus notes Taste: full-bodied, harmonious and balanced ,with great sapidity even-tempered by his freshness. Food pairings: veggie and meat soups, fried fishes.
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Frusinate Arrá-Iete Rosso
. . . . . . . . . . . . >1 liter natural and biodynamic red wine from Lazio. 100% Lecinaro grapes that are unfined and unfiltered with minimal sulfites. Tipologia/Type: Frusinate Igp – rosso/ geographic designation: Frosinone province – red wine Vitigni/grape varieties: Lecinaro Collocazione geografica e caratteristiche del vigneto/ Geographical location and characteristics of the vineyard: Da nuovi vigneti collinari del comune di Arce, nel cuore della ‘contrada Tramonti’/ From new hillside vineyards of the town of Arce, in the heart of 'the district Tramonti (Sunsets)'. Vigneto Sant’Eleuterio/Saint Eleuterio vineyard: 41°33'34.5"N 13°34'31.0"E (Google Maps) Altitudine/altitude : 145-156 m s.l.m./ 476 – 512 ft above sea level Orientamento vigneto/orientation of the vineyard: wnw-ese Le viti, di 7 anni di età, vengono coltivate con il metodo biodinamico/ The vines, 7 years old, are grown with biodynamic method. Terreno/Ground: calcareo-argilloso/limestone and clay Sistema di allevamento/training methods: a spalliera con potatura a guyot e densità 4000 ceppi/ettaro - high trained with guyot pruning method, vines density: 1618 vines per acre (1 acro = 4046 mq) Resa per ettaro/yield per hectar: 60 quintali/ha – 2640 lb per acre Produzione 2018, Bottiglie/2018 production, bottles: n°3600 Epoca e conduzione della vendemmia/period and harvest management: la vendemmia è stata condotta a mano il Ottobre 2018 e le uve vinificate immediatamente/we hand-harvested October, 2018 and vinified immediately. Vinificazione/vinification: la vinificazione segue i dettami della biodinamica, ossia fermentazione alcolica e malolattica spontanee con lieviti indigeni, nessuna stabilizzazione, nessuna chiarificazione o filtrazione/ vinification follows the dictates of biodynamic agriculture, ie spontaneous alcoholic and malolactic fermentations with indigenous yeasts, no stabilising, no clarification or filtration. Affinamento/ageing: per 15 mesi in serbatoi in rovere da 25hl / for 15 months in 25hl oak tanks. Concentrazione massima solfiti/maximum sulfhites concentration: 30 mg/l Colore/colour: ciliegia tenue/ light cherry Profumo/perfume: profumo intenso, con note fruttate di prugne secche, e speziate di pepe,cioccolato e vaniglia/ intense perfume of dried plums, surrounded by spicy notes of black pepper, chocolate and vanilla Sapore/taste: vino di corpo rotondo e di struttura elegante. Persistente. Full-bodied, harmonious and balanced, great texture. Persistent. Temperatura di servizio/serving temperature: 18/20 °C – 64/ 68 °F Abbinamenti gastronomici/food pairings: carne alla griglia, selvaggina, tagliatelle al ragù/grilled meat,game, pasta with meat sauce Formati disponibili/bottles sizes: bottiglia trasparente da 1 litro/trasparent bottle of 1 litre; Tappo/cork: tappo a corona/crown cork Conservazione delle bottiglie/ bottles storing: orizzontalmente a 15 °C;70-80% umidità/horizontally at 59 °F; 70-80% humidity Dati analitici medi/physical-chemical analysis: Gradazione alcolica/alcohol content by volume: 13,5% vol.
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Frusinate Arrá-Iete Bianco
. . . . . . . . . . . . >Palazzo Tronconi, Frusinate Arrá-Iete Bianco (2020) 1 liter natural and biodynamic white wine from Lazio. 100% Malvasia Putinata unfined and unfiltered. Grape Varieties: Malvasia Puntinata Soil type: Clay, Limestone, Sand, Sandstone Vessel type: Cement - Other Unfined. Unfiltered. Low sulphite. Notes on additives, aids & processing used: No temperature control. Organic/Biodynamic/Equivalent Total Sulphites: 23 mg/L This wine is fermented spontaneously. This wine is also called ‘Fatìa’ which means ‘effort’ in Arcese dialect Geographic designation: PGI Frusinate – white wine Grape variety: Malvasia Puntinata Geographical location and characteristics of the vineyard: From ancient hillside vineyards of the town of Arce, in the heart of 'the district Tramonti (Sunsets)'. Vineyard: 41°33'39.4"N 13°34'20.5"E (Google Maps) Altitude : 476 – 512 ft above sea level Orientation of the vineyard: NS The vines, about 50 years of age, are grown with biodynamic method. Soil: limestone and clay Training methods: high trained with double guyot pruning method, vines density: 1092 vines per acre Yield per hectar: 2640 lb per acre 2017 production, bottles: n°3385 Period and harvest managementwe hand-harvested September 15, 2016 and vinified immediately. Vinification: the vinification follows the dictates of biodynamic agriculture, ie spontaneous alcoholic and malolactic fermentations with indigenous yeasts, no stabilising, no clarification or filtration. Ageing: for 12 months in concrete tanks. Maximum sulfhites concentration: 23 mg/l Color: golden yellow with greenish highlights Perfume: intense fruity and floral perfume with citrus notes Taste: full-bodied, harmonious and balanced ,with great sapidity even-tempered by his freshness. Food pairings: veggie and meat soups, fried fishes. Storage method: horizontally at 59 °F; 70-80% humidity Alcohol content by volume: 12,5%"
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