Enrico Cauda’s family has farmed grapes for generations, but it was only in 2011 that he and his brother Manuele, started bottling wine under the Cascina Fornace, naming it after the old fornace, or brick kiln, that was on the property. They now farm three hectares of old-vine Arneis and Nebbiolo (50-60 years old) organically, with certification in process. The vineyards are in the village of Santo Stefano Roero, and thus higher in altitude than most others in the Roero. Soils are classic Roero, with a high percentage of sand. Native yeasts, all steel (even the Nebbiolo) and production hovers around 1250 cases a year. Visca is made from younger nebbiolo vines (18 years old), ferments for about 5 days in stainless tanks, then it is raised in a mix of used barriques and stainless tanks for 7 months. Bottled unfined and unfiltered without any added sulfites. It is a thirst-quenching red with the fragrant and floral nature of cool climate nebbiolo, echoing dried roses and small red fruits. The palate is light yet sturdy, with freshness and verve. The perfect mid-week pizza/pasta red. 180 cases made.