Cantina Giara – Mons Roni Cannitum 2020


REGION: Apulia
YEAR: 2020
TYPE: white, orange wine
COLOR: intense topaz
ALCOHOL: 11% Vol.

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Originally they were two inhabited centers Montrone and Canneto, rivals between them. Later, they were renamed with the joint name Adelfia, from the Greek adelphòs which means “brotherhood”. As with the brothers, relations between the two countries were also not so idyllic. Mons-Roni Cannitum wine was born with the idea of ​​remembering the diatribe between Montrone and Canneto, but at the same time sealing the union through an embrace. Mons-Roni Cannitum is a wine obtained from “Verdeca (70%), Malvasia (20%), Moscatello Selvatico (10%)” grapes, coming from own vines grown with natural methods and without chemicals in the Jazzo di Stefano area on land clayey. The harvest is done by hand in small crates and fermentation is spontaneous (without the use of added yeasts of any kind). It is not filtered, it is not clarified and it is not barricaded. Fruity to the taste, amber-coppery to the eye, the Mons-Roni Cannitun wine is obtained from vinification and a long natural maceration on its skins, which gives it an enveloping aromatic complexity.

LOCATION: Jazzo di Stefano, Adelfia (BA), Apulia
GRAPE VARIETIES: Verdeca, Malvasia, Moscatello selvatico
EXTENSION: about half a hectare
SOIL TYPE: calcareous, clayey
CULTIVATION METHOD: biodynamic, strictly natural, without the aid of synthetic products, with very low yields, usually ranging from thirty to forty quintals per hectare.
TRAINING SYSTEM: Tendone old plant
ALTITUDE: 231 above sea level. In fact, the 231 meters above sea level, with their significant daily temperature variations between day and night, give the grapes their important aromatic heritage.
HARVEST: the white grapes are harvested in September, after a careful selection of the grapes, exclusively by hand in 10 kg boxes with which they are transported to the cellar, in order to ensure the greatest possible integrity of the berries.
VINIFICATION: after harvesting, the grapes arrive in the company cellar, the bunches are de-stemmed and put into spontaneous fermentation only with indigenous yeasts in steel containers. Manually thermostated through the use of a mostimeter at cellar temperature. The period of natural fermentation / maceration on its skins is about 6/9 days at an uncontrolled temperature by carrying out manual pumping over (1/2 a day). The wine does not undergo any clarification and filtration. Use of minimal amounts of sulphites.
AGING: at least 12 months in 500 liter steel containers. At least six months in glass containers of 54 liters until bottling.
SULFUR DIOXIDE: not added, natural content 1 mg/l
ORGANOLEPTIC DESCRIPTION: it is a natural orange wine, unfiltered and not clarified, intense topaz color, on the nose aromas of flint and macerated fruit, fresh on the palate with notes of saffron and at the end tannic note associated with licorice root – a new flavor from ancient grapes. Any residues are natural.
FORMAT: 0,75 l (bottle type: Cubana bianca – gr. 650)
WINERY: Cantina Giara

Additional information

Weight1,3 kg


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