ABOUT THE WINE
Sourced entirely from the Morei vineyardan alluvial fan of gravel and sand rich in stones and ironthe wine captures the elemental intensity of Teroldego in its most ferrous and tactile expression. Fermentation occurs spontaneously with native yeasts in clay amphorae (tinajas) sourced from Spain, where it then macerates on the skins for eight months. No fining or filtration is used, and sulfur is minimal, preserving the unadulterated character of the site.
In the glass, the 2017 vintage reveals exceptional precision and clarity, the result of a warm but balanced growing season. The wine is dark-fruited and structured, yet lithe and resonant, with an herbal-spice lift and alpine freshness. The amphora aging lends a seamless texture and mineral transparency. Ideal with wild game, lentil stews, alpine cheeses, or roasted root vegetables.
ABOUT THE PRODUCER
Elisabetta Foradori is a transformative figure in Italian biodynamic viticulture. Since taking over her family estate in the early 2000s, she has revitalized TeroldegoTrentinos native grapethrough massal selection, low-intervention winemaking, and a deep connection to place. The estate is Demeter-certified biodynamic and fully committed to regenerative farming, holistic vineyard stewardship, and amphora vinification.
Foradoris wines are among the purest articulations of terroir in northern Italy, rooted in tradition yet shaped by a fearless, modern vision. The Morei bottling is one of three single-vineyard Teroldego expressions, each a lens into the land and Elisabettas enduring philosophy: authenticity, biodiversity, and soulful precision
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