Palazzo Tronconi #Mixed

Manufacturer: Palazzo Tronconi -> Go to Palazzo Tronconi

Wine Box with 6 bottles of mixed wine

Cloe 2018 Brut Nature Rosé, Lecinaro

Produced in the Tramonti district from new hillside vineyards on calcareous clay soil. Breeding a espalier with Guyot pruning and density 4000 vines with a yield of 60 Q/Ha. Vinification is carried out according to Biodynamic principles, through spontaneous alcoholic and malolactic fermentation with indigenous yeasts, spontaneous re-fermentation in the bottle with indigenous yeasts and Demeter certified sugar, no stabilization, no clarification or filtration, no dosage. Aged for 6 months in cement, 18 months on the lees. Sulphur dioxide 30 mg/l Disgorgement: 09/20

Fregellae 2018 Frusinate PGI, Pampanaro, Maturano, Capolongo

It takes its name from the most important Roman colony in southern Lazio, and is produced with plants aged 6 years in the district Tramonti. Soil ergilloso calcareous, breeding to spalliera with pruning to Guyot, density of 4000 stumps for hectare for one yield of 70 Q/ha. Lhe winemaking process follows the dictates of biodynamics, i.e. spontaneous alcoholic fermentation and malolactic fermentation with the yeasts indigenous, no stabilization, no clarification or filtration. Maceration of 20 days on the skins of Pampanaro. Alcoholic fermentation in cement tanks, and aging in acacia barrels of 500l for 12 months. Sulphur dioxide 39 mg/l

Mocevò 2017 Frusinate IGP Rossofrom indigenous vines of the Arce area

Produced from calcareous clay soil with a very low yield of 30 Q/Ha. Lin vendemmia was conducted by hand around the first decade of Octoberand the grapes vinified immediatelyfermentation. Spontaneous alcoholic and malolactic fermentation with indigenous yeasts, no stabilization, no clarification or filtration. Fermented in cement vats and aged for 12 months in 500-litre French oak tonneaux. Sulphur dioxide 23 mg/l

Fatia 2018 Frusinate IGPfrom native vines of the Arce area.

Lhe winemaking process follows the dictates of biodynamics, i.e. spontaneous alcoholic fermentation and malolactic fermentation with the yeasts indigenous, no stabilization, no clarification or filtration.

Lauterie 2016 Frusinate IGP Red, Sirah

From new hillside vineyards, with calcareous clay soil, in the municipality of Arce, in the heart of the Tramonti district, whose vines are five years old. Le Alcoholic and malolactic fermentation occur spontaneously with indigenous yeasts in concrete tanks, no stabilization, no clarification or filtration. Aged for 15 months in 500l used French oak tonneaux. Sulphur dioxide 21 mg/l

Zitore 2017 Frusinate IGP Red, Lecinaro

Produced from 6 year old vines on the mountains of Arce, in the Contrada Tramonti, in a calcareous clay soil, trained with Guyot espalier. They have a planting density of 4000 vines per hectare with a relative yield of 60 Q/ha. Lhe wine-making process follows the dictates ofnamic, i.e. spontaneous alcoholic and malolactic fermentation with indigenous yeasts, no stabilization, no clarification or filtration. It ages for 15 months in 25 hl oak tanks. Sulphur dioxide 30 mg/l

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