Food Tour Italy - A Visit to an Artisan Buffalo Mozzarella farm

Few countries are so renowned for their culinary delights as Italy, our holiday experiences allow you to discover fine biodynamic wines and delicious organic food in the most beautiful of landscapes.

Buffalo Mozzarella

Buffalo Mozzarella

Located in the countryside of Arce, on the banks of the stunning Liri, is an artisan cheese factory. A tour that has been specially designed to show the stages of production, including the breeding and grazing of dairy animals. Here you will be shown the production
process of dairy products, understanding the complexity of every stage following a traditional recipe.

Buffalo Mozarella Farm

Buffalo Mozarella Farm

You will see the skill involved and the work of miracles to produce this delicious delicacy. Who would have thought you could learn how buffalo Mozzarella is made in a
morning? Followed by a tasting with a drizzle of local extra virgin olive oil and bread.

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Within our 3,5 and 7 day holidays we also offer to take you to a choice of guided memorable trips to handpicked places of interest and beauty. Book an experience or create your own. View our PRICE LIST or contact us below to discuss different a tailormade holiday option

Palazzo Tronconi's First Biodynamic Sparkling Wine

'Ancestrale'

It seemed fitting that we should name our first sparkling wine 'Ancestrale' after the oldest natural method of sparkling wine production.

Sparkling wine was first produced using this ancient method almost 400 years ago by monks in the monastery of Sainte Hilaire in France. 

It is a technique that is very difficult to control and requires great skill to produce but at Palazzo Tronconi we are hoping for a very unique, natural aromatic wine. 

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For the base wine we chose our unknown grape variety 'pampanaro', the hand picked grapes were harvested earlier than normal to preserve acidity. Part of the must was taken and refrigerated for six months. The remainder was left to complete the wine making process. 

In March we blended the two together here at our winery in Arce,  we bottled on the same day allowing the fermentation process to commence, trapping the CO2 in the bottle. 

Unlike other wine and champagne making methods, no sulphites, yeasts and sugars are added to the secondary fermentation. Using the ancestral method fermentation occurs in the bottle using up much of the remaining natural sugar and yeasts to produce a fresh, dryish and delicious biodynamic sparkling wine. 

We are hoping Ancestrale will be available in October to toast our 2017 harvest. In the meantime we have to allow nature to take it's course.