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FORADORI: The QUEEN of the Dolomites

FORADORI: The QUEEN of the Dolomites

Elisabetta Foradori is a producer that needs little introduction; revered as one of Italy's greatest winemaking talents and a maven of biodynamic practices in the wine world, as well as an icon, innovator and leader of Italy's low-intervention wine movement. Elisabetta has all but forged a new path for her native Alto Adige since taking the reigns of her family's estate in the mid 80's after the sudden and unexpected passing of her father.

Located at Italy's northernmost border, high in the Dolomites, a stone's throw from the Austrian border, Foradori works primarily with the obscure indigenous varietal Teroldego, which she’s elevated and championed, approaching vine management and winemaking with a deftly soft hand, and turning out wines that are as generous and sincere as she, original and inspiring.

 

MANZONI BIANCO 'FONTANASANTA,' 2018

100% Manzoni Bianco, an early-20th-century crossing of Riesling and Pinot Bianco. Foradori organically farms and hand-harvests this clay-limestone parcel in the Fontanasanta hills above Trento. A brief 3-4-day skin maceration and 8 months in a mix of acacia barrel, concrete and clay sees a wine brimming with yellow apple, green mango, watermelon rind and a brisk gust of mountain herbs and shattered stone. 
 
TEROLDEGO, 2016

100% Teroldego. This is the core red of the Foradori line up: the first and only one to be bottled back in 1960 and still the largest production. A perfect toe in the water to those unfamiliar with Teroldego. Polished and savory, the entry level offers oodles of black raspberry, black currant, flint, graphite, and dried Alpine herbs. Easy drinking and well balanced, it has juicy, forgiving tannins and tangy acidity that makes it a no brainer as an every-day-drinker.
 
TEROLDEGO 'SGARZON,' 2017


The Sgarzon is one of a pair of single-vineyard projects from Elisabetta that see aging in clay amphora as opposed to steel or wood. Sourced from the same sandy plateau of the Campo Rotaliano, the berries are destemmed, pressed and fermented in large amphora before being left to age for 8 months. Vibrant & open-knit, there's chewy tannins and tangy wild raspberry, cherry, star anise and singed orange peel notes. Lightly floral throughout, with a snappy finish.
 

Elisbetta’s top-tier bottling, the ‘Granato’ is considered by most to be the varietal’s most prized interpretation. The fruit here is sourced from the estate’s original vines, all still pergola-trained, the oldest going back to 1938 and the youngest to 1956. It is also the most traditional of her Teroldego bottlings, not amphora-aged like Morei or Sgarzon, but rather in large oak foudres for 15-18 months resulting in a wine of greater structure and purpose - tightly knit, with dense tannins married to a core of black currant, wild herb, bresaola and spice flavors.