The two Teroldego wines, Morei and Sgarzon, are the result of many years of biodynamic vineyard work in two single vineyards that are particularly well-suited to the variety. The use of Spanish tinajas (clay amphorae) was also a long process before Elisabetta Foradori began bottling wines fermented in them. Achieving a precise understanding of amphorae fermentation is no easy task, but once the technique is mastered, the benefits are manifold. Amphorae provide a completely neutral vessel, the material is organic, and the direct contact with the skins allows for a fine, slow maceration, while offering maximum protection against oxidation. The result in the case of Elisabetta Foradori’s Morei is nothing short of impressive: a mineral and purist reflection of an ideal Teroldego terroir, interpreted by a great winemaker (and her equally talented son).
Style
Morei = moro = the dark one, in this case a reference to the color of the Teroldego grapes. The wine’s red hue is rather delicate and transparent. Similar things can be said about the aromas: fine, puristic, and delicate, they gradually reveal red berries, spices, pepper, and herbal notes, all resting in a cool yet velvety texture. The acidity and tannins don’t stand out individually, but together they provide a balanced and firm structure.
Data sheet
Grape Variety: Teroldego
Farming Method: Biodynamic
Vineyard: Sandy, alluvial soils on the banks of the Noce River
Harvest: Hand-picked
Fermentation: Spontaneous | Wild yeasts, in Spanish tinajas
Aging: 8 months on the skins in Spanish tinajas (amphorae), followed by an additional 6 months in amphorae after pressing
Filtration: No
SO₂: < 50 mg/l
Alcohol Content: 12.5%
Closure: Natural cork
Serving Temperature: 16-18°C
Optimal Drinking Window: From now until 2030
Volume and Price per Liter: 0.75 l / (€49.25/l)
All producers listed by Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.
