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Foradori, 'Morei' Teroldego Vigneti Delle Dolomiti 2019
Italy / Red

Foradori, 'Morei' Teroldego Vigneti Delle Dolomiti 2019

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Notes from the producer:

"The first written document in which Teroldego is mentioned by name dates back to 1383 in the fields between Trento and Povo where a barrel of vinum teroldegum was used to pay the interest on a loan. At the time, it was grown between Rovereto and the Campo Rotaliano. Documents from the sixteenth century refer to its production in the area of Mezzolombardo, to which it has been associated for centuries up to this day. Elsewhere its use waned.

Despite numerous attempts to acclimatize it in other regions, Teroldego remains deeply bound to its mountains and the unique environment of the Piana Rotaliana. The soil, rich with calcareous, granitic and porphyric rocks carried by the river Noce downstream, ensures a perfect drainage for rainwater; the cliffs, massive and vertical, protect the vines from the cold winds and reflect the heat absorbed from the sun: these conditions are exclusive to this environment and essential for enabling the wine to best express its mineral, floral and spicy character.

In the mid-nineteenth century, the path of the Noce River was managed and diverted southward, leaving the Campo Rotaliano in its current geographical conformation and leading to a further factor of excellence for Teroldego: the fragmentation of the vineyards into many small plots has clearly highlighted the differences between each plot depending on its distance from the ancient riverbed. In fact, the various soils, that are predominantly rocky, gravely or sandy, transmit to the wine a real originality. Intensity, strength, depth, finesse as well as minerality, freshness, elegance: a profusion of widely divergent elements but that combined in perfect harmony have always allowed the wine, considered “Prince of Trentino”, to be the real expression of a land, its people, the Dolomites."

Vigneti Delle Dolomiti IGT
Trentino-Alto Adige
Calcareous gravel
Bunches are hand-harvested then destemmed, with the grapes going directly into clay amphorae (tinajas from J. Padilla in Spain) for an open-top, spontaneous fermentation without sulfur; the vessels are then closed for 6-8 months of maceration. The wine is bottled without fining or flitering and with its only small dose of sulfur.