Cascina Fornace is a small organic winery founded in 2009 by brothers Enrico and Emanuele Cauda in Santo Stefano Roero, Roero, Piedmont, Italy. Located on the sandy, steep hills of the Roero region (left bank of the Tanaro River, adjacent to Langhe’s Barolo and Barbaresco), the winery farms ~4 hectares of vineyards at ~350 meters altitude, producing ~16,500 bottles annually of Arneis and Nebbiolo. Run according to organic principles and nearing biodynamic practices (non-certified), Cascina Fornace crafts expressive, unfiltered wines labeled as Roero DOCG, Vino Rosso, or Vino Bianco, with low sulfites (22–42 mg/L). Enrico, a former mechanical designer driven by ecological passion, and Emanuele focus on manual viticulture and minimal cellar intervention, emphasizing territorial finesse. Part of the SoloRoero collective with Valfaccenda and Alberto Oggero, they champion Roero’s native grapes. Wines are exported (50–60%) to Europe, the US, and Asia, with high demand due to limited production.

Winemaking Philosophy

• Organic and Near-Biodynamic Viticulture: Operating under organic principles since 2009 (non-certified, nearing biodynamic), the 4-hectare vineyard features old vines (20–40 years) on sandy-limestone soils with steep slopes (e.g., Sreja, Bric del Medic crus). No synthetic pesticides, herbicides, or mineral fertilizers are used; only sulfur and copper sprays are applied sparingly. Manual work dominates due to steep terrain, with grass cover and inter-row sowing of legumes, grasses, and crucifers to enhance biodiversity and soil health. Low yields (~40 hl/ha) ensure concentrated grapes. The Roero’s sandy soils, low summer rainfall, and strong insolation yield elegant, aromatic wines.

• Natural Winemaking: Minimal-intervention cellar using diverse vessels (concrete tanks, exhausted tonneaux, barriques, steel, fiberglass). Whites (Pedaforno, Desaja, Arneis) ferment spontaneously with indigenous yeasts in steel or concrete, aged 6–8 months without fining or filtration. Reds (Valdovato, Viscà, Roero DOCG, Nebbiolo) use whole-cluster fermentation (10–14 days) without temperature control, aged 12–24 months in used oak or concrete. Sulfites are minimal (22–42 mg/L, ~10x below legal limits), added only at bottling. Wines are unfiltered, pulpy, and territorial, with Arneis showing taut minerality and Nebbiolo offering fruity, persistent depth.

• Terroir: Sandy-limestone soils with steep slopes and 350m altitude impart finesse and elegance, distinct from Langhe’s denser clays. Roero’s microclimate (dry summers, strong sunlight) enhances Nebbiolo’s fruit and Arneis’s minerality, akin to Burgundy’s Pinot Noir/Chardonnay in structure but Piedmont-specific.

1. Background

• Founders: Enrico Cauda, a former mechanical designer, founded Cascina Fornace in 2009 after losing his city job, driven by a passion for ecology and family vineyards. His younger brother Emanuele joined, bringing youthful energy. The winery’s name honors their great-grandfather’s brick kiln at the site (Frazione Sant’Antonio). Enrico’s love for music (a drum set greets cellar visitors) and conviviality shapes the winery’s ethos.

• Vision: To craft sincere, territorial wines with minimal intervention, prioritizing Roero’s sandy soils and native grapes. The SoloRoero collective (with Valfaccenda, Oggero) aims to elevate Roero’s identity against Langhe’s fame. Their motto, “We place our trust in the 5 centimeters of humus that will form under the trees every thousand years,” reflects ecological fidelity.

• Scale: ~4 hectares (3.5 in production) yield ~16,500 bottles across 5–6 cuvées. High demand, with 50–60% exported (e.g., Sfusobuono, Italy; Weinskandal, Austria), limits availability.

• Challenges: Steep slopes require manual labor, and organic practices risk frost damage (e.g., 2021). Enrico’s bag-in-box innovation (Sfusobuono’s inception) faced market skepticism but gained traction for quality.