Cascina GaspardaRoberto & Mauro Salvaneschi
"I wouldn't even use it to wash my feet." Neither €2 supermarket plonk nor €1000 Instagram trophy—just honest biodynamic wine from 365 days of work in the UNESCO-listed hills of Monferrato.
From purchasing a farmhouse in 2013 to becoming the voice of honest wine pricing—how two brothers proved that Monferrato's dignity cannot be bought for €2.
In 2010, brothers Roberto and Mauro Salvaneschi began making wine under the name Cascina Gasparda, immediately committing to organic viticulture in the Basso Monferrato. In 2013, their parents Patrizia and Pietro purchased the Cascina Gasparda farmhouse in the Genza Valley, between the municipalities of Olivola and Frassinello Monferrato—the heart of UNESCO-listed Monferrato country [^104^][^110^][^117^].
The estate spans 12 hectares total—6 planted to vineyards and 6 divided between woods and perennial meadows. The soils vary from red to gray to white limestone, all covered with grass and flowers. From the start, they minimized tillage, preserved soil structure, and eventually transitioned to biodynamic practices, becoming members of Vinnatur—the association of natural winegrowers [^104^][^111^][^115^].
Their 2025 manifesto against both industrial €2 wine and speculative €1000 trophies made waves in the natural wine community. Working 365 days a year on vines ranging from 20 to 80+ years old, hand-harvesting everything, and fermenting without temperature control or additives, the Salvaneschis represent the "honest middle"—wine priced to reflect real work, not marketing hype [^115^].
"The right price reflects real work"—organic since day one, biodynamic evolution, and the refusal to compromise on dignity.
The Salvaneschis farm 365 days a year—pruning, soil care, hand harvesting, natural vinification—yet reject both the industrial race to the bottom and the luxury speculation market. Their critique is economic and philosophical: wine made without artifice, priced to allow the vigneron to live with dignity from their craft [^115^].
In the vineyard, they minimize copper and sulfur use, employing non-chemical treatments and biodynamic preparations. The soils—red, gray, and white limestone—are kept covered with grass and flowers, tilled minimally to preserve structure and microbial life. Most work is done by hand; the rest mechanically. They are fully certified organic and committed to reducing intervention every year [^104^][^122^].
The cellar operates "as it once was"—traditional tanks, old pump, simple destemmer, and press. Fermentations are spontaneous, without pied de cuve or temperature control. Wines stabilize through static decantation over one or two winters—nature's own clarification. Sulfites are minimal and only when necessary; many cuvées see zero added sulfur (<10mg/L) [^104^][^108^][^109^].
Real Work
Basso Monferrato—where red, gray, and white limestone soils meet the Genza Valley. UNESCO heritage hills between Olivola and Frassinello.
Soils
The vineyards span red, gray, and white limestone soils—diverse terroirs that create complexity in the glass. All soils remain covered with grass and wildflowers, preserving microbial life and structure [^104^][^114^].
Vines
Mixed-age vineyards including 80+ year old vines of indigenous Piemontese varieties. Deep-rooted plants that withstand drought and produce low yields of concentrated, characterful fruit [^115^].
Ecosystem
50/50 balance between vineyards and wild land—6 hectares of woods and perennial meadows surrounding 6 hectares of vines. This biodiversity creates natural balance and protects the ecosystem [^104^].
From the bold "Fox" to the old-vine "Daring One"—indigenous Monferrato varieties aged in concrete tanks and old wood, stabilized by winter decantation.
Vulp
"Fox" in Piemontese dialect—likely a white or orange wine (possibly from indigenous white varieties or skin-contact). Unfined, unfiltered, with <10mg/L sulfur. Crisp and clean with bright autumnal flavors of honey, Golden Delicious apple, rocks, and acorns. Fermented spontaneously in old tanks, stabilized over winter decantation [^107^][^109^][^118^].
Suetta
From the Piemontese "sueta" meaning jump, leap, or daring move—an organic/biodynamic red blend (likely Barbera-based with other local varieties). Bright ruby red with classic autumnal notes of ripe plum, black pepper, and red forest fruits. Spontaneous fermentation, aged in concrete or old wood, bottled unfined with zero or minimal sulfur [^105^][^108^][^116^].
La Spavalda
"The Daring" or "The Bold"—100% Freisa, the indigenous Piemontese variety related to Nebbiolo but lighter and more aromatic. Historically used for sweet wines, here treated with seriousness: spontaneous fermentation, extended maceration, aged in old barrels. Features Freisa's characteristic bright acidity, red berry fruit, and subtle bitter almond finish [^106^].
Vecchie Radici
"Old Roots"—100% Grignolino from ancient vines, another indigenous variety often overshadowed by Nebbiolo. Bright red color and unique character with flavors of wild strawberry, cherry, herbs, and distinct earthy undertones. Light-bodied but structured, with the variety's typical peppery notes. Organic, biodynamic, zero added sulfur [^119^].
Da Nord
Barbera del Monferrato from the northern exposures of the estate—Barbera thrives in these limestone soils, producing wines with bright acidity and deep color despite the natural farming. Spontaneous fermentation, concrete tank aging, bottled with minimal intervention. The flagship red showing that natural Monferrato Barbera can age and develop complexity without chemical assistance [^112^][^121^].
Riserva/Old Vintages
The Salvaneschis practice extended aging in the cellar before release, with wines often seeing one or two winters of static decantation before bottling. This patient approach means current releases often include library vintages that demonstrate how natural, low-sulfur wines from Monferrato evolve—developing tertiary notes of dried fruit, tobacco, and forest floor while maintaining vibrant acidity [^104^].
Voice of the Honest Middle
Cascina Gasparda has become something rare in the natural wine world: a voice of economic clarity. By directly challenging both the industrial wine complex that sells bottles for €2 (impossible without exploitation) and the luxury market that sells the same work for €1000 (speculation), Roberto Salvaneschi articulated what many vignerons feel but hesitate to express [^115^].
Their work in the Basso Monferrato—preserving indigenous varieties like Freisa and Grignolino on 80+ year old vines, farming biodynamically on UNESCO heritage soils, and proving that "honest wine" can be both natural and economically sustainable—offers a roadmap for the future of European viticulture. Not €2. Not €1000. Just the real price of real work.
- Advocates for "honest pricing" in natural wine
- Preservation of indigenous Piemonte varieties
- 80+ year old vine preservation
- Biodynamic conversion of Basso Monferrato
- Zero-sulfur cuvées (<10mg/L)
- Vinnatur association members