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Mocevò, 2016

By Palazzo Tronconi

  • Appellation: PGI Frusinate
  • Region: Lazio
  • Country: Italy
  • Colour: Red
  • Grape Varieties: Ulivello Nero; Lecinaro
  • Soil type: Clay, Limestone, Sand, Sandstone
  • Vessel type: Wood - Old oak, Cement - Other
  • Unfined.
  • Unfiltered.
  • Low sulphite.

Notes on additives, aids & processing used:

  • No temperature control.
  • Organic/Biodynamic/Equivalent
  • Total Sulphites: 19 mg/L
  • This wine is fermented spontaneously.
  • Other Information:Mocevò 2016 (‘Mò ce vò’ means ‘now is the time’ in arcese dialect) Geographic designation: PGI Frusinate –red wine Grape varieties: Lecinaro, Ulivello Nero 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 : 145-156 m s.l.m./ 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: 30 quintali/ha – 2640 lb per acre 2016 production, bottles: n°5575 Period and harvest management: we hand-harvested September 17, 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: fermented in concrete tanks and aged for 12 months in used french oak barriques. Maximum sulfhites concentration: 19 mg/l Colour: dark ruby Perfume: intense perfume of cherries, dried plums, surrounded by spicy notes of black pepper, chocolate and vanilla Taste: Full-bodied, harmonious and balanced ,Persistent Serving temperature: 18/20 °C – 64/ 68 °F Food pairings: Grilled meat,game, meat balls. Bottles sizes: 750 ml; Cork: one piece -cork Storage method: horizontally at 59 °F; 70-80% humidity Physical-chemical analysis: alcohol content by volume: 13% vol. Lot n° 1709M (15/09/17)

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    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.