2020 Foradori "Morei" Teroldego IGT Vigneti Delle Dolomiti, Trentino-Alto Adige, Italy

Intense with pronounced red raspberry, dark plums, baking spice, olives and a hint of sweet smoke. Reminiscent of a very structures Cru Beaujolais. The texture is silky smooth, with soft tannins but with lively acidity providing structure and lift.



The results obtained through years of biodynamic farming and observing stability in the vineyard emphasized the character of each plot of land and made us realize that we would need to undertake a separate vinification across two vineyards.

Through the use of amphorae (Tinajas from Villarrobledo, Spain), with their particular shape and the porosity of the clay that they are made of, the winemaking process is undertaken with purity and balance. The process of turning grapes into wine is not effected by outside influences; the amphora acts as a shield, allowing the grapes to progress with only the character of the earth and grape variety as their guidance. Morei means ‘moro’ or ‘dark’ in the Trentino dialect and the grapes cultivated in this vineyard are a firm echo of this. Their roots rest among the pebbles and the sand in the earth carried by the Noce River, cultivating
wines with a texture of minerality and density. Morei Teroldego resumes form and is reborn amplified and transformed.

The vines are grown in alluvial soil with many pebbles. Fermentation and fining is done in amphorae, on skin for 8 months. Annual production: 12.000 bottles


At the age of just 20 Elisabetta Foradori (above) found herself in charge of the family winery, based in the foothills of the Dolomite Mountains in Trentino, way back in 1984. It’s been quite a journey for her, and over time she has moved in a more natural direction, looking to get the ultimate expression of the place and the main variety here, Teroldego.

In pursuit of this expression, she converted to biodynamics in 2002, and was certfied in 2009.

There are 28 hectares of vines here, with three-quarters of this Teroldego (they did a mass selection and so now have 15 different clones, plus grew some from seeds), plus Manzoni Bianco (a cross of Pinot Blanc and Riesling), Nosiola and Pinot Grigio, with production around 150 000 bottles a year.

These vineyards are surrounded by mountains, and there are two main soil types: calcareous clay and alluvial. While many in the region grow on a high-yielding pergola system, most of her vines are vertically trellised.

Since 2012, Emilio, one of her four children, has worked with her, and she has gradually taken a more natural direction. Part of this direction is a move towards using clay. Elevage is in a mix of large wood (oak and acacia), and increasingly these clay amphorae (tinajas from Spain, which are unlined).


Grape(s) Teroldego
Farming Biodynamic