Estate: A brief synopsis of pioneering, iconic winemaker Elisabetta Foradori isn’t really possible. She dedicated herself to restoring the Teroldego grape and biodynamic approach to uniting nature and winemaking. Even now, with her son Emilio Zierock at the helm, she still continues transforming vineyards and crafting new wines. For a detailed abstract, check the Foradori page at David Bowler Wine here and for a closer look at Amphorae aging and experimenting with different wines styles, check out Christina Rasmussen’s article How Foradori Uses Amphorae to Break ‘Natural Wine’ Boundaries .
Winemaking: This is the flagship wine of the estate, first made in 1960 and today the winery’s largest production. Grapes are from 10 hectares of single site vineyards planted from 1956 to 2005, with sandy, limestone/dolomite soils. “Destemmed with some whole clusters left intact (varies by vintage)”, spontaneous fermentation with native yeasts, aged in cement tanks and used foudres of 20-40 hectoliters for about 12 months.
Tasting Notes: A silky synthesis of cranberry, blackberry, pomegranate, peppery spice and bramble supported by firm black tea tannins and tangy acidity. Baking spice, berry pie filling and a vein of iron earth minerality linger on the plush finish. Well balanced, well structured, always fantastic.
Teroldego Vigneti Delle Dolomiti IGT
Estate Bottled by Azienda Agricola Foradori