It is in Santo Stefano Roero, therefore near the north-eastern border of the Cuneo area, in Piedmont, that the Cascina Fornace winery is located. Born in 2009 from a winning intuition of Emanuele and Enrico Cauda. Run since the beginning according to the rules of organic agriculture and ever closer to biodynamic management, Cascina Fornace has a vineyard area of ​​about 3.5 hectares, in which the two most widespread indigenous varieties in the area prevail, namely nebbiolo and arneis. Between the rows, the vineyard is worked manually with no synthetic products or herbicides used. While in the vinification phase, only indigenous yeasts are used instead of selected yeasts. Fermentations take place without temperature control and the amount of sulfur used is even ten times lower than that allowed by law. Finally, during the bottling phase no clarification or filtration is carried out in order not to compromise the essence of the taste-olfactory profile of the raw material.