Other Information:Mocevò 2017
(‘Mò ce vò’ means ‘now is the time’ in arcese dialect)
Tipologia/Type: Frusinate Igp – rosso/ geographic designation: Frosinone province –red wine
Vitigni/grape varieties: Lecinaro 80% e Ulivello Nero 20%
Collocazione geografica e caratteristiche del vigneto/ Geographical location and characteristics of the vineyard:
Da antichi vigneti collinari del comune di Arce, nel cuore della ‘contrada Tramonti’/ From ancient hillside vineyards of the town of Arce, in the heart
of 'the district Tramonti (Sunsets)'.
Vigneto/vineyard: 41°33'39.4"N 13°34'20.5"E (Google Maps)
Altitudine/altitude : 145-156 m s.l.m./ 476 – 512 ft above sea level
Orientamento vigneto/orientation of the vineyard: NS
Le viti, di circa 50 anni di età, vengono coltivate con il metodo biodinamico/ The vines, about 50 years of age, are grown with biodynamic method.
Terreno/Ground: calcareo-argilloso/limestone and clay
Sistema di allevamento/training methods: a spalliera con potatura a guyot doppio e densità 2700 ceppi/ettaro - high trained with double guyot
pruning method, vines density: 1092 vines per acre
Resa per ettaro/yield per hectar: 30 quintali/ha – 2640 lb per acre
Produzione 2017, Bottiglie/2017 production, bottles: n°1500
Epoca e conduzione della vendemmia/period and harvest management: la vendemmia è stata condotta a mano il 7 ottobre 2017 e le uve
vinificate immediatamente/we hand-harvested October 17, 2017 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: fermentato in vasche di cemento e affinato per 12 mesi in tonneaux da 500l usate di rovere francese/ fermented in concrete
tanks and aged for 12 months in used french oak 500 l tonneaux.
Concentrazione massima solfiti/maximum sulfhites concentration: 23 mg/l
Colore/colour: porpora/ light 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: gusto morbido, armonico ed equilibrato.Persistente. Full-bodied, harmonious and balanced ,Persistent
Temperatura di servizio/serving temperature: 18/20 °C – 64/ 68 °F
Abbinamenti gastronomici/food pairings: carne alla griglia, selvaggina, polpette al ragù/grilled meat, game meat, meat balls.
Formati disponibili/bottles sizes: borgognotta/burgundy 750 ml; bordolese/ bordeaux 1500 ml;
Tappo/cork: sughero monopezzo/one piece -cork
Conservazione delle bottiglie/ bottle storage: 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: 12.5% vol.
Lotto/lot n° 1812M
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.