Description
Wine Details
The Campo Rotaliano is a well-demarcated geographical area, a sort of indentation of the
Valle dell’Adige, wedged between the mountains.
Its history and formation are linked to the Noce River, which for centuries has carried limestone, granite and porphyritic debris. Within this small plain, depending on the basic soil content, it is possible to differentiate micro zones that have been given different names by the winemakers.
It is through gathering together the grapes of some of these micro zones, characterized by predominantly sandy soils and with different quality requirements that the “Foradori” is born.
Alcohol Grade: 12.5%
Aging/ Vinification: The farming is certified-biodynamic. There are 15 separate parcels, all hand-harvested and vinified separately. The bunches are partly destemmed and partly left intact, depending on the vintage; the uncrushed berries and the whole clusters are layered in cement tanks, where they ferment spontaneously with indigenous yeasts and no sulfur. The wine is aged for around a year in well-worn, 20-40-hectoliter botti and bottled without fining or filtration and with a small dose of sulfur.
Best to have it: 5-8ºC
Size: 750 ml
Production: 50,000 bottles p/vintage
The Winery: Azienda Agricola Foradori
Elisabetta Foradori was born in the village of Mezzolombardo in the Trentino-Alto Adige region close to the Austrian border. Her family lived in a house next to her grandfather’s vineyards, which her father eventually inherited and continued to work with until his death in 1976 when Elisabetta was young. At 20 years old, Elisabetta completed her education in Oenology and was thrust to the helm of the estate to complete her first vintage as winemaker.
It is their dedication to the region of Trentino that drives every decision made at Agricola Foradori. Elisabetta has always endeavoured to grow what makes sense and what is at home in the region and to listen to her land for clues as to what it needs and wants along the way. A large part of Elisabetta’s legacy is her work reviving the Teroldego grape – a red variety indigenous to the area. Elisabetta’s push for this varietal to flourish led to the propagation of many new clones of the varietal, thus ensuring its survival and journey to producing striking wines of quality.
Since 2002 Elisabetta has farmed her land using biodynamic principles, and winemaking remains ‘natural’ with very little intervention.
These are artisanal wines in the true sense of the word. They are also scarce and highly sought after by collectors and wine lovers across the globe. As well as adorning the tables of the world’s most exclusive restaurants. These are truly unique and original wines of personality and purpose.
