Elisabetta Foradori
Lezèr 2025
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Teroldego |
| Aging | Brief ageing in cement tanks, wooden barrels and terracotta amphorae. |
- Organic grape varieties: Teroldego and other red grape varieties; light red wine
- Vinification: Short maceration; aged in cement, wood and amphora; unfiltered wine
- Aromas and colour: Pale red with notes of wild berries, violet and rose
- Tasting: Fresh and smooth taste, crisp fruit; lively and slightly spicy finish
- Origin and serving: Produced in Mezzolombardo, Campo Rotaliano; recommended to be served chilled in summer
Description
What kind of wine it is
Lezèr by Foradori is a lively and refreshing organic red wine, a true expression of the Vigneti delle Dolomiti. This blend combines Teroldego with other red grape varieties, processed with short macerations. It stands out for its light colour and fragrant aromas of wild berries, violet and rose. On the palate, it offers a fresh sip, characterised by crisp fruit and a slightly peppery finish, making it extremely easy to drink.
Where it comes from
The grapes come from vineyards trained with pergola and guyot systems located in Mezzolombardo, in the heart of the Campo Rotaliano. Here, the roots delve into alluvial soils dominated by gravel and sand, a matrix that encourages the development of a dynamic aromatic profile and enhances the natural freshness of the grapes. Through the management of separate plots, Foradori succeeds in translating the character of the Alpine territory into a straightforward, direct wine with great drinkability.
How it is produced
The work in the cellar involves numerous micro-vinifications. The grapes undergo a short maceration on the skins, sometimes keeping the bunches whole. Fermentation and ageing take place in different containers, alternating between concrete vats, wooden barrels and terracotta amphorae, before the final blending. The wine is bottled without filtration, a choice that preserves its agile structure and vibrant character.
History and Curiosities
Born from the experimental spirit of Elisabetta Foradori, Lezèr 2025 is a project in constant evolution that enhances the IGT Vigneti delle Dolomiti. This Triple A red is created from small plots of recovered vineyards and a mosaic of micro-vinifications in amphora, concrete and wood. The short whole-cluster macerations give the wine a vibrant character. Strictly unfiltered, it offers a fresh and smooth sip, an authentic and convivial expression of the Alpine territory with every harvest.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1901
- Oenologist: Emilio Zierock Foradori
- Bottles produced: 180.000
- Hectares: 29
We harvest the grapes from vineyards covering 29 hectares – 70% of Teroldego, 15% of Manzoni Bianco, 5% of Nosiola and 10% of Pinot Grigio – to produce an average of 180.000 bottles per year: 50.000 of Foradori, 20.000 of Granato, 20.000 of Fontanasanta Manzoni Bianco, 10.000 of Fontanasanta Nosiola, 10.000 of Fuoripista Pinot Grigio, 10.000 for each vineyards of Sgarzon and Morei and 50.000 bottles of Lezèr. Read more
| Name | Foradori Lezer 2025 |
|---|---|
| Type | Red organic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Teroldego |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Elisabetta Foradori |
| Story | History and Curiosities Born from the experimental spirit of Elisabetta Foradori, Lezèr 2025 is a project in constant evolution that enhances the IGT Vigneti delle Dolomiti. This Triple A red is created from small plots of recovered vineyards and a mosaic of micro-vinifications in amphora, concrete and wood. The short whole-cluster macerations give the wine a vibrant character. Strictly unfiltered, it offers a fresh and smooth sip, an authentic and convivial expression of the Alpine territory with every harvest. |
| Origin | Mezzolombardo, Campo Rotaliano (TN) |
| Soil composition | Alluvial, gravelly-sandy |
| Production technique | Short maceration on the skins, vinification in concrete, wood and terracotta amphorae; unfiltered wine. |
| Wine making | Mosaic of micro-vinifications in cement vats, wooden barrels and terracotta amphorae, with brief maceration on the skins (sometimes with whole bunches), followed by final blending; unfiltered wine. |
| Aging | Brief ageing in cement tanks, wooden barrels and terracotta amphorae. |
| Allergens | Contains sulphites |