Cascina Fornace

The Cascina Fornace wine estate is located in Santo Stefano Roero, near the northeastern border of the Cuneo province in Piedmont, and was founded in 2009 thanks to the visionary insight of Emanuele and Enrico Cauda. Managed from the outset according to organic farming standards and increasingly moving toward biodynamic practices, Cascina Fornace has approximately 3.5 hectares of vineyards, dominated by the two most widespread native grape varieties in the region: Nebbiolo and Arneis.

The vines are tended by hand; no synthetic products or herbicides are used, and during winemaking, only indigenous yeasts are employed. Fermentation takes place without temperature control, and the amount of sulfur used is as much as 10 times lower than what is permitted by law. Finally, no filtration is performed during bottling so as not to compromise the essence of the raw material’s taste and aroma profile.

With a wide range of wines, the Cascina Fornace wine estate offers wines true to the traditions of the terroir—that is, wines that are expressive, sincere, generous, and free of artifice.

As for Nebbiolo, Cascina Fornace’s“Valdovato,”“Viscà,” and“Sreja” wines are fruity and full-bodied, with a rich and lingering character. These are great wines for pairing with food!

Emanuele and Enrico have always emphasized quality and excellence through a philosophy of minimal intervention that is in harmony with nature and the environment. They focus primarily on expressing the local terroir of the Roero region. Here, the soils are sandy and rich in limestone; the old vines yield very low yields; and the unique climatic conditions allow the grape variety and terroir to be fully and vividly expressed.