The exact blend is 50% Corvina, 20% Corvinone, 20% Rondinella, 10% Molinara & Oseleta. The fruit is destemmed and gently pressed; spontaneous fermentation takes place with native yeasts and without sulfur in concrete and steel tanks. Maceration lasts a week or less, with periodic, manual punch downs. The wine is aged in tank for about three months and then bottled in February after the harvest. While the wine is not filtered, it goes through a sterile linen bag to remove large impurities. A small amount of sulfur is added at bottling. Certified biodynamic.
Saseti is named for the little stones found in the limestone of the terraced vineyards. The label features five wine-colored handprints, those of husband-wife vignaioli Carlo and Alessandra Zantedeschi and their three children.