Borgo Savaian di Bastiani Stefano Aransat 2019
Farming practices are sustainable (lutte raisonné) with a staunch commitment to operating as organically as possible. Vine training methods are in keeping with tradition- Capuccina at 3000 vines per ha and Guyot at 6000 vines per ha. Grapes are de-stemmed and with a natural fermentation on the skins occurring in stainless steel tanks at warmer temperatures,a round 24 C. Post fermentation maceration on skins lasted about 90 days. The wine is unfiltered and racked twice prior to bottling.