Preheat oven to 400 degrees. Place the hens into a large roasting pan. Pour and rub the EVOO all over the hens, inside and out. Douse them with the white wine and then the lemon juice. In a small bowl combine the garlic salt, Seasonello salt and Borsari pepper and sprinkle the mixture all over the hens, inside and out. Place 2 springs of rosemary, thyme and sage into the cavity of each hen, along with half a lemon. Roast for about 60 minutes, or until dark golden brown and juices run clear. I like to baste the little hens every 10 minutes or so. Transfer the birds to a cutting board and cover with aluminum  foil to keep them toasty. Strain the pan juices, skimming the fat, and bring to a simmer in a small sauce pan, add some broth or stock if needed. While the sauce is simmering, cut the hens in half and place on a large platter. Spoon the pan sauce over the hens and serve immediately.