In an area where things change slowly, it’s refreshing to see the work of Rie and Hiroto Sasaki (Cascina Lieto) in Piedmont. Not only did they settle there from another country, but their work feels without reference: the focus isn’t on Nebbiolo, and the philosophy is unapologetically natural.

They macerate whites as confidently (and as seriously) as reds—so the lineup reads like the Friulian legends we love (including Dario Prinčič, who they admire) took their hands to Piedmont’s famous varieties.

Quantities are tiny, but what they produce is intensely flavored wine that adds a new dimension to this classic region. We get into it below.

Hiroto Sasaki was no stranger to Italian wine before Cascina Lieto’s first vintage in 2018. He moved from Japan to Rome in 1997, and over the next two decades helped export and introduce Italian wines to his home market. During that time, his compass was set by the first wave of referential natural winemaking—especially Dario Prinčič in Friuli and Lazio’s Le Coste, both unafraid to give whites the long, patient macerations typically reserved for reds.

Along with his wife Rie, Hiroto found 1 hectare (their first vintage, 2018, was just 600 bottles!) just outside of the Langhe in Castiglione Tinella: often considered Piemonte’s grand cru village for Moscato. The estate has 60 year old Moscato and Cortese vines which they farm organically and hand harvest in small bins to protect the integrity of the fruit. For the red varietals, they rent a few parcels nearby (notably in Madonna di Como) for Barbera, Freisa, Nebbiolo, and Cortese.

Photos via @cascina_lieto: Rie and Hiroto; Alberello-trained old vine Muscat

The couple prefer ripe fruit—you’ll see it in the finished wines (many land at or above 14% ABV)—and they wait to pick until the grape seeds are fully brown. In the cellar, they lean into that impact with long macerations. Most cuvées see roughly 3–4 weeks on skins before moving into fiberglass or wood (depending on the wine; details below). Everything then spends two years in bottle before leaving the cellar, released unfined/unfiltered and without additions.

Tech for each wine is below, but overall these are Piedmontese wines that feel achingly personal—raw, confident, and very much in conversation with Italy’s great natural wines.

2022 Cascina Lieto 'Lieto' Bianco, Piedmont, Italy $65
The flagship cuvée! 100% Moscato Bianco from 57 year old vines grown in their sandy limestone estate vineayrd. Destemmed, crushed and macerated during a month long fermentation. Aged in 1500L fiberglass vats for one year, followed by two years of bottle age prior to release.

2022 Cascina Lieto 'Sensazione', Piedmont, Italy $65
70% Moscato Bianco and 30% Cortese; here, the Moscato comes from a tuffeau limestone vineyard on the edge of Alba, and the Cortese comes from the 57 year old vines in their sandy limestone estate vineyard. Destemmed, crushed and co-fermented in 1500L Slavonian oak, macerated for a full month. Aged in open-top wooden barrels for one year, followed by two years of bottle age prior to release. 'Sensazione' is of course "sensation" in Italian, and this was their second white wine made in homage to their vineyard's original owner.

2022 Cascina Lieto 'Crochè' Rosso Frizzante, Piedmont, Italy $65
85% Moscato Bianco and 15% Barbera, both from 31 year old vines in their tuffeau limestone site on the edge of Alba. Destemmed, crushed and fermented separately, and both macerated during a month-long fermentation. Aged in 1,000L fiberglass vat for one year, with frozen Moscato must blended in prior to bottling. Aged two additional years in bottle prior to release. 'Crochè' is a play on croccante, "crunchy" in Italian.

2022 Cascina Lieto 'Sage' Rosso, Piedmont, Italy $65
100% Freisa from 57 year old vines grown in the estate vineyard (sandy limestone). Destemmed, crushed and fermented for a little under one month. Aged in old French barrique for two years followed by time in bottle prior to release. 'Sage' is a play on assaggiare, "to taste" in Italian.

2022 Cascina Lieto 'Litmo' Rosso, Piedmont, Italy $65
100% Barbera from 31 year old vines grown in tuffeau limestone soils on the edge of Alba. Fermented for one month, and aged in old French barrique for two years followed by some time in bottle prior to release. 'Litmo' is a play on ritmo, "rhythm" in Italian.

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