``Courageously and respectfully, we cultivate our roots``
Tralcio is an ambitious project born in January 2018 that not only aims to produce high quality grapes, but also aims to provide opportunities for young people to personally revive their home territory. Through innovation in agricultural processes and its roots in the local community, we aim to grow exceptional grapes that tell the unique story of our terroir.
(Gv 15,1-3) “I am the true vine and my Father is the farmer. Every branch that bears no fruit in me, he cuts off, and every branch that does bear fruit, he prunes so that it bears more fruit.”
Tralcio is associated with FIVI – Federazione Italiana Vignaioli Indipendenti.
The FIVI mark certifies that the winegrower carries out the complete wine production cycle, from the cultivation of the grapes to the bottling and marketing of the product.
FIVI now has 1500 associates from all Italian regions.
The entire production process, both in the vineyard and in the cellar, is scrupulously monitored by agronomist Vincenzo Coppola, thanks to whom the ‘agronomic wine’ project was born, aimed at enhancing wine made in the vineyard and not in the cellar.The project has the ambitious goal of bringing together all the wine-growing realities that work exclusively with grapes they produce, certified or in organic and biodynamic conversion, that in the cellar do not use any additives, that do not carry out any filtrations or clarifications, thus producing a wine that is an expression of the grapes’ geographical area of origin.
The Bioagricert organisation awarded the company the Organic certification with Q52Z number.
The Agri.BioDinamica organisation has awarded the company the BioDynamic certification with number 007/23, in view of the regularity and compliance with the specifications during the production of its grapes.
The area of the first vineyard – once in a state of neglect and overgrown with brambles – was about 6000 square metres, but the company has increased the area under vine every year until it now stands at 45000 square metres. The current land is divided into two areas:
- Località Castiello, located in the municipality of Formicola, where the first vineyard planted is located and where the winery will soon be built;
- Località Cappellelocated in the Pontelatone municipality, which houses the new vineyards and a small, centuries-old oak grove ready to welcome visitors to the activities taking place on the farm.
Olistico was born on a soil with a loamy texture: the significant presence of clay gives it a moderately low permeability and good water retention capacity. The neutral PH reaction, absence of limestone, salinity, and high levels of iron and manganese make the soil of ‘Le Cappelle’ and ‘Castiello’ (‘u castiegl’ in the local dialect) highly productive and able to regenerate at its best. In fact, circular chromatography showed well-developed microbial activity sufficient to transform all the organic matter contained in the soil.
Biodynamic farming serves to give a good balance between heaven and earth. Preparations such as 500 (horn manure), fladen, 501 (cornosilica), 510 (horn sulphur), 507 (Valerian) are manually energised with well water, heated to about 38°, taken at a depth of 220 metres so as not to use chlorinated water. Spraying is done with a copper shoulder pump.
Casavecchia grape variety
Native Campania black berry grape variety. Sparse bunch, great structure, ruby red colour tending towards garnet. Justly tannic, soft and full-bodied.
Pallagrello grape variety
Native Campania black berry grape variety. Compact bunch, great structure, intense ruby red colour, harmonious and softly velvety.
The pruning method is the unilateral guyot. The fruiting head, i.e. the shoot on which are the buds that produce the shoots from which the grapes grow, will be about 50 cm. Each plant yields a maximum of 1.5 kg of grapes. Both the fruiting head and the plant are tied with a biodegradable tube. Winter pruning is followed by spring pruning, during which shoots are left on the plant that will be used for future new winter pruning. Particular attention is also paid to bunch aeration and biological treatments, carried out weekly without the use of systemic products. Pruning is carried out in such a way as to keep the leaf wall always in order within the vineyard rails. Pruning is open to the public in January and April.
The Wine Cellar
The entire vinification process takes place in terracotta containers. This natural material has a porosity that allows optimal oxygen exchange with the outside as well as perfect thermal insulation, while not releasing any scent or aroma in the final product. The Giara, used instead of the more common wooden barrels, preserves the identity characteristics of the Casavecchia and Pallagrello vines.
The fermentation process takes place spontaneously – without the addition of additives – by indigenous yeasts. The latter, carried by the wind and insects, are deposited on the skins. Their role is fundamental in the winemaking process as they enhance the terroir of origin.
Bottling takes place without filtration and/or clarification. Racking removes naturally sedimented lees. The bottling process does not involve filtration. This is to allow the micro-organisms specific to the vintage and terroir to pass through the product. A decantation of about fifteen minutes allows the micro-organisms to open up. Contact with oxygen releases all the aromas and flavours of the grape variety and vintage: the naturalness, the purity of the product is thus preserved until the final moment of the vinification process.
- Wine typeRed
- DenominationTerre del Volturno IGP
- Production areaFormicola (CE)
- Production systemCertified organic, Biodynamic conversion.
- Grape varietiesCasavecchia 85% and Pallagrello nero 15%
- VinificationSpontaneous fermentation by indigenous yeasts and ageing takes place in terracotta vessels.
- Bottles produced980