Cascina Fornace is a biodynamic farm in Santo Stefano Roero, in the heart of Roero, a hilly region on the left part of the river Tanaro. Roero is characterized by sandy soils, especially on the tops of the hills, where the vines grow. The hillsides are usually very steep, which is why most of their vineyards are worked entirely by hand, without the aid of machinery.
The farm was started in 2009 by Enrico and Emmanuele Cauda and they immediately focused on an entirely biological and organic way of growing and producing their wine.
The wines produced by Cascina Fornace are characterized by their perfume, finesse and elegance, which is achieved thanks to a combination of sandy soil, low summer rainfall, strong sun on their steep slopes and their complete dedication to their terroir and producing a top quality product.
Cascina Fornace’s yields of grapes per hectare – as a result of their non-invasive way of producing wine - is very low, around 40/60 % of the total amount generally seen in the region, which one immediately appreciates in the final product.
COMPOSITION OF THE SOIL
Sand & Clay
Roero Nebbiolo, Roero Arneis
METHOD AND FILOSOFY APPLIED IN THE VINEYARD
In their production Cascina Fornace does not use any synthetic pesticides or herbicides, nor do they use mineral fertilizers or plough the soil. Instead the producer cultivates different grass types between the rows, trying to encourage the development of a maximum of biodiversity through surface sowing and herbaceous cuttings of various essences: leguminous plants, grasses, cruciferous etc.
The only treatments that are used are: mined sulphur powder (which we use for the control of oidium), Bordeaux Mixture (which is used for downy mildew and in which a very low dose of copper is applied), Propolis (which is obtained from their local bees), Biodynamic preparations…
METHOD AND FILOSOFY APPLIED DURING THE WINE MAKING PROCESS
Also in the winemaking process no chemicals are used.
The grapes are all collected by hand and the whole wine making process occurs in the most natural way possible to ensure the preserve and extract the best of what nature has to offer through the grapes. In the winemaking process no ancillary products or additives are used, avoiding the use of artificial or selected yeast strains, avoiding the use of enzymes, fining, filtration, etc.