Augusto, Artisan Vermouth by Palazzo Tronconi

Label of Love

Label design by Donatella Francati

Label design by Donatella Francati

artisan vermouth

Last month we were very excited to tell you about Augusto, our first artisan vermouth. Made with 70% of our biodynamic wine Fregellae from the grape pampanaro for the base and fortified with 15% our natural grappa Uaddia of Fregellae. We collaborated with local herbalist Valentina Fraioli adding fusions of herbs including absinthe, lemon balm, grand wormwood, sweet fennel, angelica, camellia and gentiana.

gentian

The next step was to design a label, traditionally vermouth labels are very decorative and floral highlighting the botanical element involved in the production of this aromatised, fortified wine. We wanted something strong and bold that had a vintage feel to it. Donatella Francati our designer used a simple colour palette of three colours, highlighting the golden yellow of the herb gentian.

Next step is designing the bottle, what a beautiful process we work to....

 

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vintage vermouth labels

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.