Principe Pallavicini
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Principe Pallavicini

The Principe Pallavicini winery represents the largest privately owned vineyard dedicated to production of Frascati, boasting 50 hectares of white Frascati DOC grapes out of the
80 hectare total of vines.
All the Principe Pallavicini vineyards are in privileged positions thanks to the typology of the land and the climate, with forms of cultivation that include traditional cazenave and rationalspurred cordon and Guyot, less productive but more congenial to giving wine with a higher concentration. After centuries of traditional cultivations, with the aim of adopting the best innovations in both the countryside and the cellar, the Principe Pallavicini vineyards, at the beginning of the nineties were amongst the first in Latium to be planted at high density. Later, between the end of the nineties and the beginning of the new millennium the following have been applied; grassing of the inter-rows, a double system of carefully thought out harvesting of the grapes to improve the organoleptic and analytic properties of the musts and leaf fertilization with micro-elements chosen after analysis of the leaves and stems in order to optimize the sugar content and the aromatic properties of the grapes.
Also for the past few years, in both of the vine-planted estates (the historical site atColonna in the Castelli Romani and that of Cerveteri in Lower Maremma) the choice has been made to proceed with a production that has a low impact on the environment and to initiate processes respectful of man’s health, such as the firm’s participation in plans for rural development, in compliance with which a biological depurator has been built that uses activated sludges enabling the drainage of wastewater into surface tanks for reuse in successive processes. Still in line with the firm’s credo, 2 new experimentations have been launched: Wines have been produced since 2007 without any added sulphites and since 2010 only biological products have been used for fermentation of the musts, with selection of autochthonous yeasts present in our own vineyards.