The magic of the wines coming from Elisabetta Foradori's estate in Trentino's Dolomite Mountains has been well documented here before. We've recently focused on her skin-macerated whites, and now we turn to her new release of three red wines based on the native Teroldego. 

Foradori's Teroldegos are the kinds of wines I'd like to see on the list at every restaurant I frequent, as their versatility is remarkable. The wines from this esoteric variety open with notes of dark plums and licorice, then soften allowing more floral and herbaceous qualities to come to the forefront, finishing with fine pronounced minerality. From first sip to the last, these wines of Elisabetta are always changing, and fascinating to no end. 

Foradori Teroldego comes from gravelly soils, aged in a combination of neutral barrels and stainless steel.

Foradori Sgarzon Teroldego is darker and more concentrated, with greater black fruit emphasis, black licorice, and wild savory spices.
From sandy soils. 8 months macerating in amphore, with further aging in large neutral barrel.

Foradori Granato Teroldego comes from fine silt, limestone, and gravel soils. Vines for this cuvée were planted as far back as 1938, and as young as 1956. Aged in older foudre, Granato is the most refined and understated. Textured and creamy, black cherry, dark plums, and mint. Granato was the first "riserva-level" Teroldego that Foradori ever bottled in 1986.


Elisabetta's journey to being one of the most respected natural wine producers in the world came with challenges. Her family purchased this Trentino estate in 1934, her father bottling his first vintage in 1960. His untimely passing in 1976 meant that her mother had to manage the winery until Elisabetta finished her enology degree, then being thrust into the 1984 harvest and taking control of production thereafter. 

The philosophical trek for Elisabetta was a winding one that began with the immediate removal of high yielding pergola-trained vines. She wisely chose massale cuttings from the estates oldest vines and trained them much lower in the guyot method. Her approach brought a new concentration to the wines that garnered awards in the 90's, but she felt their was an energy and vitality missing.

Upon familiarizing herself with Rudolf Steiner's teachings she slowly adopted biodynamic principles and eliminated laboratory yeasts. Sulphur additions were lowered, riper stems began to be included in ferments, and a more gentle extraction protocol was used. She also began visiting Giusto Occhipinti at COS, learning about the use of clay amphora for aging.

There's been a steady rise in awareness for Foradori's wines in the US and each release I find these have an added layer of refinement and precision. If you're curious about the best reds being produced in Italy's extreme alpine setting, Foradori is the spot I recommend you turn to first.