| Producer | Foradori |
| Country | Italy |
| Region | Trentino-Alto Adige |
| Varietal | Teroldego |
| Vintage | 2023 |
| Sku | 1116667 |
| Size | 750ml |
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Tasting Notes: The Foradori Teroldego opens with vibrant aromas of wild crushed berries, blue plums, and violets, interwoven with mineral notes of wet earth and flint. On the palate, the wine is juicy and fresh, delivering pure red and dark fruit flavors balanced by a smooth, medium body and fine, structured tannins. It culminates in a long, savory finish that captures the essence of the indigenous Teroldego grape with remarkable clarity and energy.
Estate History: Located in the Dolomite foothills in the Trentino region of Italy, the Foradori estate is run by Elisabetta Foradori, who took over her family’s winery in 1984 at the age of 20 and became a champion of the native Teroldego grape. Dissatisfied with the grape’s reputation for producing common, light-bodied wines, she dedicated decades to sustainable farming and biodynamic practices to unlock the grape's true potential. The winery gained prominence as a leading producer of natural wines, focusing on organic viticulture, spontaneous fermentation, and aging in traditional large oak botti or amphorae to express the unique character of the Campo Rotaliano terroir.
While her wines were satisfying the critics, they were not satisfying her. Elisabetta began experimenting with biodynamics in the 2000s as a means to introduce more energy and dimension to her wines. As her work in the vineyards evolved, the wines too began to change, from big and concentrated to a more textured and elegant style. In 2009, after having tasted the amphora aged wines of COS, she began experimenting with terra cotta tinajas made to order in southern Spain. Today, she ferments and ages her Teroldego Sgarzon, Teroldego Morei , and the white Nosiola Fontanasanta in these large (420-480 liter) amphorae. The results are a revelation; the wines are pure and concentrated with a clarity that is unique; these are game changers.
In addition to the amphora wines mentioned above, Elisabetta continues to make her “basic” Teroldego IGT Dolomiti, a stainless steel fermented and barrel aged Teroldego from fruit planted in the sandy, alluvial soils of the Campo Rotaliano that shows all the classic dark-fruited aromas and flavors of the grape. She also makes another white wine from the Manzoni Bianco grape from the newly-leased Fontanasanta vineyard located 30 minutes south of her estate. This highly aromatic wine is fermented in cement tanks, macerated for one week and aged for 12 months in acacia casks. There is up to 10% amphora fermented Nosiola added to the blend.
The estate now consists of 16 hectares, spread over 15 parcels, all farmed biodynamically. All Teroldego vines are planted in the Campo Rotaliano, the “grand cru” of Teroldego. The soils are a mixture of sandy alluvial deposits and morainic limestone from the nearby dolomites. While the vineyards are flat, they have excellent drainage. The majority of the white grapes are now coming from the Fontanasanta vineyard, an organic vineyard rich in limestone and clay.
