Cascina Fornace is a biodynamic farm in Santo Stefano Roero, in the heart of Roero, a hilly region on the left side of the river Tanaro. Roero is characterised by sandy soils, especially on the tops of the hills where the vines grow. The hillsides are usually very steep, so most of the vineyards are worked entirely by hand, without machinery. The wines are recognisable for their perfume, finesse, and elegance due to a combination of sandy soil, low summer rainfall, and intense sun on the steep slopes. The wines are produced from grapes that grow in vineyards where they do not use synthetic pesticides or herbicides, nor mineral fertilisers or plough the soil; instead, the winery cultivates grasses between the rows, encouraging the maximum development of biodiversity through surface sowing and herbaceous cuttings of various essences: leguminous plants, grasses, cruciferous, etc. The yields of grapes per hectare are very low, 40 to 60 per cent of the total amount permitted by the regulations. The wines are made with spontaneous fermentation without the addition of selected yeasts and without the use of refrigerated tanks for temperature control. The sulfur dioxide totals are minimal ten times less than the legal limits.