Cascina Fornace

Enrico Cauda, together with his young brother Emanuele, founded Cascina Fornace in 2009 right there where his great-grandfather had built a brick kiln years ago: this is where the name comes from. The year of birth of the winery coincides with Enrico's dismissal from his job in the city and, thanks to his passion for ecology, for environmental sustainability and for the earth, this small winery was born which has a precise philosophy of life: yes they follow the dictates of organic farming, but going further, synthetic chemical substances are totally eliminated and any type of treatment that would harm the health of the surrounding ecosystem is avoided. In fact, the company's business card reads: “We place our trust in the 5 centimeters of humus that will form under the trees every thousand years”. Respect, care, consistency and loyalty to Nature: this is the undisputed imprinting of Cascina Fornace. A small winery well rooted in the sandy lands of Santo Stefano Roero which today has 4 hectares of vineyard entirely dedicated to the typical varieties of the territory: Arneis and Nebbiolo. From these small vineyards, all located in different areas, characterized by sandy soils, marked slopes and altitudes reaching 350 metres, come some of the most courageous and enterprising labels of the current Roero. In the cellar, the small volumes allow Enrico and Emanuele to work freely, even to experiment. The containers used are the most diverse, from concrete tanks, to tonneaus, to barriques to steel tanks. However, some elements unite the different results achieved: the finesse of all the wines produced and the identity with the territory that they unanimously express. Cascina Fornace is testimony that the hard work of the peasant world is able to repay the efforts produced and today the Cauda brothers, first generation winemakers, are living testimony of this.