Cascina Elena is a small organic winery founded in 2020 by Filippo Scarella, Peter Femfert, and Elaine Alexander Femfert in Rocchetta Belbo, Alta Langa, Piedmont, Italy. Located in a UNESCO World Heritage site for its wine-producing landscapes, the winery farms ~5 hectares (3.5 in production) of south/west-facing vineyards at 480–530 meters altitude, surrounded by woods that enhance biodiversity and protect against chemical contamination. Producing ~8,000–10,000 bottles annually, Cascina Elena crafts sulfite-free, unfiltered wines from Muscat (Moscato), Favorita, Chardonnay, and plans for Nebbiolo and Pinot Noir, labeled as Vino da Tavola or Alta Langa DOCG (pending 2023 organic certification). Their eco-sustainable winery, designed by BRH+ architects, minimizes landscape impact and hosts cultural events like concerts and a small theater, reflecting a commitment to community and terroir. Wines are exported (50–70%) to Europe and the US, with high demand due to limited production.

Winemaking Philosophy

• Organic Viticulture: Certified organic (in conversion, certifiable from 2023), with 20–40-year-old vines on clay-limestone marl soils with sandy and brown clay veins. No synthetic fertilizers, herbicides, or pesticides; only sulfur and copper sprays are used. Grass cover and surrounding forests promote biodiversity, protecting vines from neighbors’ chemicals. Manual harvesting into small crates ensures grape integrity. The high-altitude, south/west-facing slopes yield wines with high acidity and sapidity, counterbalancing Muscat’s aromatics.

• Natural Winemaking: Minimal-intervention cellar in a 608 sqm eco-sustainable winery (completed 2021). Whites (Romeo Bianco, Macertino/Muscat; Dintralcio Bianco, Muscat Blanc; Favorita) ferment spontaneously with indigenous yeasts in stainless steel, aged 6–8 months without fining or filtration. No added sulfites (<10 mg/L). A Champenoise-method sparkling wine (Muscat-based) is aging on lees until 2025. Future Nebbiolo and Pinot Noir will follow similar low-intervention methods. Wines are straightforward, unfiltered, and terroir-driven, emphasizing sapidity and freshness over fruit-forward profiles.

• Grape Varieties and Cuvées:

  • Whites: Muscat (Dintralcio Bianco, $20–30, 3.8/50, floral, dry, savory), Macertino/Muscat (Romeo Bianco, $20–30, 3.7/40, crisp, mineral), Favorita (Favorita, $20–25, citrus, fresh).

  • Sparkling: Muscat-based Champenoise-method (unreleased, expected 2025).

  • Future: Nebbiolo and Pinot Noir (in development, 2023–2024).

• Terroir: Clay-limestone marls with sandy veins, once submerged by the sea, impart acidity and minerality. The 480–530m altitude and Lake Tanaro proximity enhance freshness, distinct from Burgundy’s limestone but akin to its Chardonnay/Pinot Noir potential.

Background

• Founders: Filippo Scarella (Roman, with Tuscan winemaking experience), Peter Femfert, and Elaine Alexander Femfert (New Yorkers seeking Piedmont’s tranquility) united in 2020 to create Cascina Elena. Filippo leads viticulture, drawing on his Tuscan expertise, while Peter and Elaine focus on cultural initiatives and hospitality.

• Vision: To produce authentic, unfiltered wines that express Alta Langa’s terroir without manipulation, while fostering cultural vitality through events (e.g., theater, concerts). The winery’s sustainable design (solar panels, water recycling, terracotta cladding) reflects environmental respect.

• Scale: ~5 hectares (3.5 producing) yield ~8,000–10,000 bottles across 3–4 cuvées. High demand, with 50–70% exported (e.g., US, Denmark), limits availability.

• Challenges: Frost risks at high altitude and organic conversion delays (certifiable 2023) constrain yields. The 2021 winery build and theater reflect ambitious cultural goals, balanced by modest production.