We drink lots of Roero wines, and we’re friends with quite a few producers there. But we’ve yet to taste wines more lithe and pure, with more of that famed Roero profumato nose, than those of Enrico Cauda. His family has farmed for generations and used to sell grapes and make wine for their own consumption. Skip forward to 2011, and Enrico decides to start bottling wine under his own label, naming it after the old fornace, or brick kiln, that was on the property. Enrico and his brother Manuele 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). 1250 cases.
Super-meticulous farming. All work in the vineyard is done by hand, in part because the vineyards are too steep for a tractor. They don’t block malo in the Arneis, which lends it richness, although still with plenty of acidity.