Cantina Cenci is located in the historic rural settlement of Olivetan monks, who were experts in selecting lands adapt for grape and olive cultivation. The winery vineyards are positioned on these lands where the Cenci family has been producing wines for four generations by applying the principles of tradition and innovation.
The vines are grown on soil composed of clay, lime, calcium, and high levels of travertine – a rich backdrop for winemaking. The vineyard setting grants year-round greenery with natural, organic fertilizers. Grapevine row maintenance and the elimination of non fruit-bearing buds are carefully monitored through mechanized processes. The processes of grape bunch pruning, destemming, and crushing improve the microclimate and overall quality of the grapes in order to minimize the use of sulfur and copper. Pure, organic agriculture.
“Sanbiagio ” is a homage to the country where the cellar is.