L A N U V I O , L A Z I O W W W . C A N T I N A M E N A . C O M B I O L O G I C A L W I N E R Y During the Republic and the Imperial age, Romans have spread the vine’s cultivation not only all over but also in many cities they were conquering at the time. Every Roman province had a big demand of wine. Giulio Cesare’s campaign (between 58 and 52 b.C.) let the viticulture settle in the territories of Gallia. This was the most important action for the spread of the vine’s culture made by the Roman Emperor. Then, starting from here, it became popular Patientia also in Bordeaux, Lione, up to the area of Mosella and Reno. By the end of the III century, the vine was frequently animi cultivated also in the Danubio valley. occultas divitias habet.

THE HISTORY OF THIS LAND In Latin Italy the importance of viticulture is testified by many writings and essays about agriculture dating back to the II century b.C. on. In viticulture is very ancient; according to Plinio it was already practised before the establishment of . The first essays " P A C I E N C E I S T H E R E A L about viticulture and oenology belong to S E C R E T R I C H N E S S " Catone, Varrone, Strabone, Virgilio, Plinio, Columella. All this work is one of P U B L I L I O S I R O the most important agronomical point of view in the entire history, not only for agriculture but for science in general. OUR SOILS

The planted vineyards of the cellar lie on a typical volcanic soil. This is one of the best settlement to produce high quality wines because can expresses a complexity and sapidity not THE GEOLOGICAL easily imitated somewhere else, thanks to the presence ORIGIN OF COLLI The second period, after one of of phosphorous, magnesium ALBANI inactivity, was characterized by the and potassium. All these origin of another volcano, smaller elements together give than the first one. The volcano in Lazio started minerality and acidity to the During the third, water and boiling its activity 600.000 years white wines and a warm magma crushed in the deepest part of ago, south of the Roman spicy, tannic and fresh note the volcano and, because of the high valley with a 60 km to the red, based on pressure and violent explosions, the diameter from the base. It Cesanese grapes. It is a current volcanic lakes of Nemi and had three main phases, each ready to drink wine but also Albano were created. one lasting thousand years good to be aged for a long and interrupted by long time: a real son of fire. periods of inactivity too. During the first phase, the collapse of part of the top’s crater gave birth to a huge flat land named “caldera Tuscolano-Artemisia” because of the surrounding mountains. Most of that is still clearly visible nowadays. BIOLOGICAL THE VINEYARDS

All the vineyards between 5 and 15 Grapes are cultivated in the vineyards years old are cultivated following without using chemical treatments NO CHEMICAL ADDITIVES the biological protocol, trained with involving herbicides, insecticides, espalier system (guyot or spurred pesticides and GMOs. They are cordon), planting layout of 1 mt x 2.5 harvested by hand to be vinified with mt (4000 plants per hectare). natural processes without chemical The cultivated grapes are NO HERBICIDES, PESTICIDES additives. This work is definitely autochthonous varieties such as: longer, complex and tough but it also Malvasia Puntinata, Trebbiano brings many satisfying results, Verde, Cesanese along with requiring lot of care and experience. international vines like Merlot, GMOs FREE For this reason, it's not a coincidence Cabernet Sauvignon, Sauvignon if the owners have decided to entrust Blanc, Chardonnay. an oenologist with a long and The respect of the nature is the remarkable background like Luca pillar of the company. Caramellino to be part of the team. CANTINAMENA: A CHARACTER AND FAMILY HISTORY PERSONALITIES

Silvia, Enrico and Osvaldo Mingotti. Valeriano and Maria Rosa (Rita for Three brothers, three different everyone), bought 20 hectars of careers. The first is a teacher, the vineyards back in 2004 in , others entrepreneurs. All satisfied the heart of the Roman with their jobs they do everyday countryside. with great passion, they decided to let a dream came true: to make their In 2012 the “Azienda Agricola own wine. Brescians by birth, from Mingotti” was born. After years of Chiari city, they chose a tough path. researches, analysis and studies, It would have been even too easy the three brothers inaugurated decide to invest in Franciacorta and their cellar “CantinAmena” in sparkling wine, but Silvia, Enrico Lanuvio, where they vinify and put and Osvaldo were convinced to in bottle biological white, red and follow their parents roots. rosé wines. The labels have shown the family’s character from the beginning, while the wines synthetize Northern pragmatism and class, poetry, charm of the Eternal City. "A NOBLE INHERITANCE WITH AN INESTIMABLE VALUE" CURIOSITY

Valeriano and Maria Rosa decided to buy the land in Lanuvio to keep the promise with an old friend of the family. The Mingotti brothers always used to call him Doctor Pompeo, even if they were very familiars. He had an important role understanding how Valeriano and Maria Rosa’s obstinacy and seriousness could lead to a brilliant future for that land.

The vineyards in Lanuvio are a declaration of love, the proof of an unbreakable promise and it is now the time for the three brothers to carry on this path with the same honour and respect. Right under the cellar in Lanuvio there’s a tuff cave, a thousand-year old proof that Enrico, Silvia and Osvaldo decided to preserve, restoring and giving it a new life. This suggestive heritage adds even more value and beauty to this already fascinating volcanic land. DIVITIA IGP

BIOLOGICAL WINE

Production area: colli romani, area of Lanuvio and Campoleone Vineyard: verdicchio, chardonnay, malvasia puntinata. Soil type: volcanic Breeding system and planting density : spurred cordon method with 5.000 plants per hectar. Yeld per hectar : 90 q Harvesting: mechanical Vinification: press with carbonic snow, enzyme clarification, fermentation at controlled temperature of 15°C. Refinement in steel vats. Organoleptic characteristics: straw yellow with green reflexes. Herbal notes, following fennel and citrus fruits. Soft in the mouth and mineral with dried apricot aftertaste. Alcohol content: 13% vol. Produced bottles: 12.000 ROSA IGP- LAZIO ROSATO

BIOLOGICAL WINE

Production area: colli romani, area of Lanuvio and Campoleone Vineyard: Cesanese Soil type: volcanic Breeding system and planting density : spurred cordon method with 5.000 plants per hectar Yeld per hectar : 90 q Harvesting: mechanical Vinification: grape bleeding in steel tank after pressing for 12 hours, enzyme clarification and controlled fermentation at 15°C. Refinement in steel. Organoleptic characteristics: pale rose with orange shades. Notes of candied cherry, carob and rose petal. Round in the mounth. Fresh thanks to its balanced acidity. Sweet ending with citrus notes. Alcohol content: 13% vol. Produced bottles: 12.000 ARCANA IGP- LAZIO ROSSO

BIOLOGICAL WINE

Production area: colli romani, area of Lanuvio and Campoleone Vineyard: Cesanese Soil type: volcanic Breeding system and planting density : spurred cordon method with 6.000 plants per hectar Yeld per hectar : 100 q Harvesting: mechanical Vinification:Destemming-pressing and fermentation with submerged cap, with rhythmic pumping over, at controlled temperature of 26°C. Malolattic fermentation in steel and refinement in steel tanks for the 50% of the production, and the rest in French oak woods of 20 Hl. Organoleptic characteristics: : ruby red with violet nuances. Notes of red fruits at the nose, raspberry and strawberry in particular. In the mouth is warm, mineral, with notes of ripped fruit. Long aftertaste which confirms the presence of black cherry notes. Alcohol content: 13.5 % vol. Produced bottles: 18.000 PATIENTIA IGP- LAZIO ROSSO

BIOLOGICAL WINE

Production area: colli romani, area of Lanuvio and Campoleone Vineyard: Merlot, Cabernet Sauvignon, Syrah Soil type: volcanic pozzolano Breeding system and planting density : spurred cordon method with 6.000 plants per hectar Yeld per hectar : 100 q Harvesting: mechanical Vinification:Destemming-pressing and fermentation with submerged cap, with rhythmic pumping over, at controlled temperature of 28°C. Malolattic fermentation in barriques and refinement wood for 1 year. Organoleptic characteristics: Ruby red color with amaranth reflexes. Blueberry jam notes at the nose, followed by tobacco and leather. Warm in wth mouth, round, deep and alcoholic with dried plum aftertaste. Alcohol content: 14 % vol. Produced bottles: 7.000 DOC ROMA

BIOLOGICAL WINE

Production area: colli romani, area of Lanuvio and Campoleone Vineyard: Cesanese, Montepulciano Soil type: volcanic Breeding system and planting density : spurred cordon method with 6.000 plants per hectar Yeld per hectar : 100 q Harvesting: manual Vinification: maceration with submerged cap in steel tanks at controlled temperature of maximum 27°C. Malolattic fermentation in steel than refinement half in steel, half in French oak casks of 25 hl. Organoleptic characteristics: ruby red color with violet nuances. At the nose strong notes of plump and raspberry mixed with green pepper and wet soil. Round in the mouth, full, characterized by a good balance of crispy acidity thanks to its tannins. Long in the mouth and aftertaste, reminding of spicy, earthly and underbrush notes. Alcohol content: 13,5-14 % vol. Produced bottles: 12.000

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V I A C I S T E R N E N S E 1 7 , L A N U V I O , L A Z I O B I O L O G I C A L W I N E R Y