Cantina San Biagio Vecchio Montetarbato Centesimino

100% selection of old clones of Centesimino. Medium vine age 30 years. Pruning, guyot, manual harvest. Fermentation: spontaneous fermentation with their indigenous yeasts and maceration on the skins for about 15 days in small tanks from 700l to ensure greater contact between skins and must. Malolactic fermentation: spontaneously in casks. Aging: 12 months in tonneau 4th passage.