The vinification of Cabernet Franc Venezia DOC Savian follows the typical red winemaking process. The fruit was de-stemmed and left on skins in stainless steel open top tank fermenters for about 10 days, with fermentation taking place at a controlled temperature.
Between the Livenza and Tagliamento Rivers, where the provinces of Venice, Pordenone and Treviso meet, is the DOC wine area of Lison Pramaggiore and Venice where Savian is located. On this calcareous clay soil, rich in shallow carbonate, are the forty-two hectares of the estate, which are all cultivated with organic farming methods. Belief in hard work, in the potential of the vineyards, and a commitment to quality are what have allowed Savian to expand and turn a smallholding into the current estate. This same belief is also followed in face of constant changes and new trends, which has prompted their newest ambitious project: the construction of a new, modern winery. Savian prides itself on its commitment to the environment which led to it being certified organic in 1993. All of the wines produced by Savian are low intervention, organic wines, with many being low or no sulphite wines too. This is possible due to the extreme care and trust in the vines and the estate.