Elisabetta Foradori
Morei Teroldego 2024
| 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 | Vinification and ageing in 420-litre amphorae for 14 months, including 8 months on the skins. |
- Grape variety and origin: 100% Teroldego grown in Mezzolombardo, Trentino-Alto Adige
- Technique: fermented in amphora for 14 months, with 8 months of skin contact
- Unfiltered: bottled without filtration to preserve integrity and tannic structure
- Aromas: fresh wild berries, dried flowers, undergrowth and delicate spices
- Tasting notes: lively and mineral palate, soft tannins, savoury and persistent finish
Description
What kind of wine it is
Morei by Foradori is a red wine, both organic and biodynamic, that expresses the essence of Trentino-Alto Adige. Produced within the Vigneti delle Dolomiti area, it is made exclusively from Teroldego grapes. In the glass, it reveals an intense purple colour, accompanied by an aromatic profile intertwining crisp wild berries, dried flowers, undergrowth and fine spices. The palate is marked by a vibrant and mineral character, supported by smooth, well-integrated tannins. The tasting concludes with a pronounced savoury finish and a persistence that enhances the natural liveliness of the grape variety.
Where it comes from
This wine comes from the Morei vineyard located in Mezzolombardo, in the heart of the Piana Rotaliana. In the local dialect, the term “morei” means dark, a reference to the depth and character of the plot. The vines sink their roots into alluvial soils composed of pebbles and sand carried by the Noce river. This particular soil composition gives the wine a dense structure and a distinct mineral imprint. The adoption of strict biodynamic practices promotes the balance of the plant, allowing the Teroldego to express an authentic and faithful connection with its land of origin.
How it is produced
The winemaking process aims for minimal intervention to enhance the connection between grape and soil. The grapes are processed separately, with fermentation taking place in clay amphorae. The process includes an eight-month maceration on the skins, ensuring balanced and deep extraction. The entire amphora ageing continues for fourteen months, a choice that protects the integrity and freshness of the fruit. Finally, the wine is bottled without filtration, preserving the complex and lively tannic texture typical of the plot.
History and Curiosities
In the Trentino dialect, the term “Morei” means “dark” and perfectly describes the deep soul of this pure Teroldego. In the Campo Rotaliano, the roots sink into the alluvial deposits of the Noce river, giving the wine a dense mineral texture. In full respect of biodynamic principles, the ageing takes place in Spanish clay amphorae. Fourteen months of rest and a long maceration on the skins enhance its absolute authenticity.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 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 Morei Teroldego 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2024 |
| 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 In the Trentino dialect, the term "Morei" means "dark" and perfectly describes the deep soul of this pure Teroldego. In the Campo Rotaliano, the roots sink into the alluvial deposits of the Noce river, giving the wine a dense mineral texture. In full respect of biodynamic principles, the ageing takes place in Spanish clay amphorae. Fourteen months of rest and a long maceration on the skins enhance its absolute authenticity. |
| Origin | Mezzolombardo (Trento), Trentino-Alto Adige, Italia |
| Soil composition | Alluvial soil with a prevalence of stones and sand |
| Fermentation | 14 months |
| Production technique | Fermentation and ageing in clay amphora (tinaja), with skin maceration; bottled without filtration |
| Wine making | Fermentation, maceration on the skins and ageing in clay amphorae (tinajas from Villarrobledo, Spain) for 14 months, of which 8 months in contact with the skins; separate vinification of the plots; bottled without filtration. |
| Aging | Vinification and ageing in 420-litre amphorae for 14 months, including 8 months on the skins. |
| Allergens | Contains sulphites |