Aransat

Profile & Story

Viti/Vini 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 3,000 vines per ha and Guyot at 6,000 vines per ha. Grapes are de-stemmed and with a natural fermentation on the skins occurring in stainless steel tanks at warmer temperatures around 24 Celsius. Post fermentation maceration on skins lasted about 90 days. The wine is unfiltered and racked twice prior to bottling. Producer Small and maintaining a human scale, the estate covers a total of 18 hectares of organically farmed vines alongside Mount Quarin. Aransat is Friulian slang for orange. Three generations with deep ties to the local area, Cormons, 12 kilometers from the Slovenian border. This is a family affair with the younger generation inspired to take over for their parents after enjoying a bottle of Friulano in the family vineyard as a teen. This is Italy after all. The family focuses on farming indigenous varieties and is committed to a natural lifestyle that is in harmony with its surroundings. Winemaker: Nicola Biasi Producer: Borgo Savaian Country: Italy Type: Orange Variety: Pinot Grigio, Sauvignon Blanc Farming: Sustainable Age of Vines: Planted around 2005 Production: 12,000 bottles Soil: Clay and limestone Vegan