Cascina Fornace
Cascina Fornace states on its business card: “We place our trust in the 5 centimeters of humus that will form under the trees every thousand years.”
Respect, care, consistency, and fidelity to Nature: this is the undisputed imprint of Cascina Fornace. A small winery well-rooted in the sandy lands of Santo Stefano Roero, it currently spans 4 hectares of vineyards entirely dedicated to the typical varieties of the area: Arneis and Nebbiolo. Together with colleagues - but above all friends - Valfaccenda and Alberto Oggero, it gave birth to the SoloRoero collective: a new season of growth on the left bank of the Tanaro, entirely dedicated to native grapes.
Enrico Cauda, along with his young brother Emanuele, represent the hands and heart of Cascina Fornace, founded in 2009 right there, where their great-grandfather once built a kiln (hence the name!) to bake bricks. The year of the winery's birth coincides with the year Enrico was laid off from his job in the city: the passion for ecology, for sustainability. environmental and for the land was too strong to be suppressed! From that moment on, things began to get more serious: they followed the dictates of organic farming, but going further, completely eliminating chemicals and carefully limiting any type of treatment that could harm the health of the ecosystem. From these micro plots, all located in different areas, characterized by sandy soils, steep slopes, and altitudes reaching 350 meters, come some of the most courageous and enterprising labels of contemporary Roero. In the cellar, the small volumes allow Enrico and Emanuele to experiment, practice, and even make mistakes. The containers used are the most diverse, from the cement tanks of Viscà, to tonneau, barriques, and steel tanks. However, one element unites the different results achieved: olfactory cleanliness, territorial taste and incisiveness.
Cascina Fornace is the testimony that the hard work of the farming world can pay off, and today the Cauda brothers, first-generation winemakers, areincreasingly convinced that few jobs rhyme with life as much as theirs.
Cascina Fornace states on its business card: “We place our trust in the 5 centimeters of humus that will form under the trees every thousand years.”
Respect, care, consistency, and fidelity to Nature: this is the undisputed imprint of Cascina Fornace. A small winery well-rooted in the sandy lands of Santo Stefano Roero, it currently spans 4 hectares of vineyards entirely dedicated to the typical varieties of the area: Arneis and Nebbiolo. Together with colleagues - but above all friends - Valfaccenda and Alberto Oggero, it gave birth to the SoloRoero collective: a new season of growth on the left bank of the Tanaro, entirely dedicated to native grapes.
Enrico Cauda, along with his young brother Emanuele, represent the hands and heart of Cascina Fornace, founded in 2009 right there, where their great-grandfather once built a kiln (hence the name!) to bake bricks. The year of the winery's birth coincides with the year Enrico was laid off from his job in the city: the passion for ecology, for sustainability. environmental and for the land was too strong to be suppressed! From that moment on, things began to get more serious: they followed the dictates of organic farming, but going further, completely eliminating chemicals and carefully limiting any type of treatment that could harm the health of the ecosystem. From these micro plots, all located in different areas, characterized by sandy soils, steep slopes, and altitudes reaching 350 meters, come some of the most courageous and enterprising labels of contemporary Roero. In the cellar, the small volumes allow Enrico and Emanuele to experiment, practice, and even make mistakes. The containers used are the most diverse, from the cement tanks of Viscà, to tonneau, barriques, and steel tanks. However, one element unites the different results achieved: olfactory cleanliness, territorial taste and incisiveness.
Cascina Fornace is the testimony that the hard work of the farming world can pay off, and today the Cauda brothers, first-generation winemakers, areincreasingly convinced that few jobs rhyme with life as much as theirs.
