Green Status: Biodynamic
No one meets Elisabetta Foradori without being changed. What she does in her village near Trento, in northern Italy, is a model for any real winemaking around the world. Biodynamically certified and one of the first to bring back fermentation in amphora, Elisabetta produces wonderful wines made from indigenous varietals that she worked hard to bring back from near extinction. Foradori is all about teroldego and manzoni bianco, as well as nosiola, grapes all native to the Trentino area.
The teroldego vineyard surrounding the winery has a sandy alluvial soil. The vineyards bearing the white grapes are some distance away and grow on pink limestone in hilly terrain. Total vineyard planted is 26 hectares; 80% of teroldego and the remainder being the whites. All wines, except for the teroldego normale, are aged in Spanish-made clay amphora. After several years of re-learning the winemaking process in this manner, Elisabetta admits that it has been an evolution for her, but that she thinks now that she has figured it all out. Perfectionists talk like this. As for us, we’ve thought every vintage has been wonderful.
|Foradori Teroldego Sgarzon 2012 (6pk)|
|Foradori Teroldego Sgarzon 2013 (6pk)|
|Foradori Manzoni Bianco Fontanasanta 2014 (6pk)|
|Foradori Nosiola Fontanasanta 2014 (6pk)|
|Foradori Manzoni Bianco Fontanasanta 2015 (6pk)|
|Foradori Teroldego Red 2014|
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