The two Teroldego Morei and Sgarzon are the fruits of years of biodynamic vineyard work in two individual vineyards that are particularly suitable for this grape variety. Elisabetta Foradori also spent years working with the Spanish Tinajas before bottling the wines vinified in them. It is not that easy to understand the amphorae exactly, but once you know how to do it, there are many advantages. You have a completely neutral vessel at your disposal, the material is also organic and the direct contact with the skin results in a fine and slow maceration, which also offers maximum protection against oxidation. The result in the case of Elisabetta Foradoris Morei is more than impressive: a mineral and purist reflection of an ideal Teroldego terroir, interpreted by a great winemaker (and her equally talented son).
Morei = moro = the dark one, in this case a reference to the colour of the Teroldego grapes. The red of the wine itself is rather delicate & transparent. Something similar can be said about the flavours: fine, puristic and delicate, they successively release red berries, spices, pepper and herbal notes, which are embedded in a cool but velvety texture. The acidity and tannins do not stand out, but together they provide a balanced and firm structure.
Grape variety: Teroldego
Vineyard: sandy, alluvial site on the banks of the River Noce
Harvest: by hand
Fermentation: spontaneous | wild yeasts, in Spanish tinajas
Ageing: 8 months on the skins in Spanish tinajas (amphorae), a further 6 months in amphorae after pressing
SO₂: < 50 mg/l
Alcohol content: 12.5%
Closure: Natural cork
Drinking temperature: 16-18 °C
Perfect drinking maturity: from now - 2030
Content and price per litre: 0.75 l/(€49.25/l)
All the winegrowers listed on Vinonudo work with compost, organic fertiliser and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.