Elisabetta Foradori now has cult status and is known far beyond the borders of Italy. Together with Rainer Zierock (RIP) and her children Emilio, Theo and Myrta, she breathed new life into the almost forgotten Trentino grape variety Teroldego.
– Elisabetta Foradori
Fresh & Juicy
Fine & Layered
The Teroldego was first mentioned by name in 1383, where a barrel of Vinum Teroldegum was used to pay the interest on a loan. In the 16th century, production could be traced around the area of Mezzolombardo, but the use of Teroldego waned.
Nevertheless, Teroldego remains deeply attached to its mountains and the unique surroundings of the Piana Rotaliana. The soil here is rich in limestone, granite and porphyry transported downstream by the Noce River. In fact, the different soils, which are predominantly rocky, gravelly and sandy, give the wine a real originality. Intensity, power, depth, as well as minerality and elegance: an abundance of the most diverse elements, yet combined in perfect harmony, have always made the wine, considered the "Prince of Trentino", the true expression of a land.
Emilio Foradori describes his work in the following words: "We have learned to listen in order to grasp the subtleties of nature's change and to protect the true, place-based character of the grape. We nurture creativity in our agrarian actions; every morning we wake up with the awareness that we are free to shape our work according to the unfolding of nature. Surrounded by mountains, we cultivate Teroldego and Pinot Grigio grapes on the flood plain of Campo Rotaliano, while Nosiola and Manzoni Bianco are grown on the dolomitic and clayey hills of Cognola (Trento)."
The work is measured against time, against the rhythms of nature, against the expectation that the vine will grow, age and bear fruit. The expressive spontaneity of a wine full of life allows it to constantly change, to reveal itself in its essence.
The fermentation takes place in different containers in which the wine is also aged. The clay of the Tinajas amphorae gives the grapes full freedom of expression and the wine a chance to reconnect with the earth.
Sulphites are only added after the first racking, which usually takes place 6-8 months after removal from the skins. In this way, the bottled wine contains no more than 30 mg/L of sulphur dioxide. All products are bottled without filtration.
