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Lauterie, 2016

By Palazzo Tronconi

  • Appellation: PGI Frusinate
  • Region: Lazio
  • Country: Italy
  • Colour: Red
  • Grape Varieties:
  • Soil type: Clay, Limestone
  • Vessel type: Wood - Old oak
  • Unfined.
  • Unfiltered.
  • Low sulphite.

Notes on additives, aids & processing used:

  • No temperature control.
  • Organic/Biodynamic/Equivalent
  • Total Sulphites: 29 mg/L
  • This wine is fermented spontaneously.
  • Other Information:Lauterie 2016 Tipologia/Type: Frusinate Igp – rosso/ geographic designation: Frosinone province – red wine Vitigni/grape varieties: Syrah 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 5 anni di età, vengono coltivate con il metodo biodinamico/ The vines, 5 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 – 5355 lb per acre Produzione 2016, Bottiglie/2016 production, bottles: n°1200 Epoca e conduzione della vendemmia/period and harvest management: la vendemmia è stata condotta a mano il 17 Settembre 2016 e le uve vinificate immediatamente/we hand-harvested September 17th, 2016 and vinified immediately. Vinificazione/vinification: la vinificazione segue i dettami della biodinamica, ossia fermentazione alcolica e malolattica spontanee con lieviti indigeni in vasche di cemento, nessuna stabilizzazione, nessuna chiarificazione o filtrazione/ vinification follows the dictates of biodynamic agriculture, ie spontaneous alcoholic and malolactic fermentations with indigenous yeasts in concrete tanks, no stabilising, no clarification or filtration. Affinamento/ageing: per 15 mesi in tonneaux da 500 l usati di rovere francese/ for 15 months in used french oak tonneaux of 132,27 gallons. Concentrazione massima solfiti/maximum sulfhites concentration: 21 mg/l Colore/colour: rubino intenso/ dark ruby Profumo/perfume: profumo intenso, con note fruttate di ciliegia e prugne secche, e speziate di pepe,cioccolato e vaniglia/ intense perfume of cherries, 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: borgognotta 750 ml; bordolese/ bordeaux 1500 ml; Tappo/cork: sughero monopezzo/one piece -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% vol. Lotto n° / Lot n. 1804L

About Palazzo Tronconi

Lazio, Italy

I produce biodynamic wines from lesser known varieties such as Maturano, Capolongo and Pampanaro (whites) and Lecinaro and Olivella (reds). Certified organic and biodynamic by ICEA, Demeter Italia, Bio Vegan and Eco-prowine.


This is the story of a vineyard, owned by generations of a family, sold on by the grandfather, Salvatore, only to be bought back years later by the grandson. In 2007 Marco Marrocco set out to buy back two and a half hectares of land. Land that was once carpeted in vines, where his childhood was spent and where his heart remained.

At 37 and already a fully qualified engineer, Marco returned to the University of Tuscia and gained an AIS Diploma (The Association for Sommeliers in Italy), followed by a degree in Oenology. His years of study took him into the region of Bordeaux where he worked alongside the great Daniel Mouty, fourth generation vineyard owner of Chateau du Barry, Saint-Emilion, Grand Cru, Chateau Grand and Beauséjour Pomerol.

With the guidance of Gaetano Ciolfi, Professor of Enology and Simone Noro, son of horticulturist Carlo Noro, leading expert on biodynamics in Europe, Marco set to work to replant a new vineyard. The soul of the vineyard was reborn and with it a new chapter involving the principles of biodynamic agriculture.

Marco re-discovered abandoned, ancient vines that were historically grown in Arce. Red grape – Lecinaro; white grape -Capolongo, Pampanaro and white Maturano. Also the red grape Maturano, still the subject of research at the centre of Enology along with the red grape Olivella.

The new vineyard Palazzo Tronconi was aptly named after the renowned medieval bourgeoise family from Arce. Marco had not only restored a family vineyard but with it some of the agricultural heritage that had once belonged to this historic village.

In September 2014 Palazzo Tronconi produced their first Vintage.

In 2016, they opened a new winery. The year later, just above the cellar, a restaurant was insugurated.