’Sgarzon’ Anfora - Teroldego (21)

Teroldego | één van de twee single vineyard wijnen | 2,5ha | alluviaal zanderig terroir | anfora 5 dagen open en met punch-downs, daarna voor 9 maanden gesloten met deksel | daarna geperst en gerijpt op betonen vaten | minimaal zwavel bij botteling | intens en aards met diepe zuren | Deze wijn heeft vaak wat meer tijd nodig om te openen dan Morei

Foradori

Elisabetta Foradori de 'grande dame' van de Italiaanse 'vino naturali' leid haar familie wijngoed in de Italiaanse Dolomiti naar grote hoogte. Zij en haar overleden man Rainer Zierock 'redden' de blauwe Tereldogo druif van de ondergang. In haar Granato wijngaard vinden we nog oerklonen van deze spannende blauwe druif. Rond 2013 maken haar zonen Theo en Emilio hun intreden in het bedrijf en in 2018 doed ze zelf een stap terug en mag de nieuwe generatie hun gang gaan. Vanaf de oogst van 2016 proef je de invloed van Emilio als wijnmaker terug!  Na 35 jaar hard werken stort Elisabetta zich op een nieuw project, ze gaat kaas maken van de melk van haar eigen acht koeien. 

Review

The 2020 Teroldego Sgarzon is remarkably pretty and finessed with crushed strawberries, roses and sweet smoke. This is silky and pliant with a cool-toned feel, complemented by lifting acidity and ripe mineral-tinged red berries. It leaves the palate watering for more, yet with a subtle tug of fine tannins and lingering sour cherry fruits. I don’t see the 2020 Sgarzon as a long-distance runner, yet it’s geared to give masses of pleasure over the medium term. 92/100 Eric Guido

There’s something about the Foradori wines today that evokes a sensation of pure energy and wholeness. Not to say that wine is unhealthy, especially in moderation, but these wines feel as if they emerge more from a mystical apothecary more than a winery. This is especially surprising when you visit the estate and original vineyards, which are located in the shadows of the Dolomites but also nestled into the bustling commune of Mezzolombardo, about 15 kilometers north of Trento. Things start to make a lot more sense once sons Emilio and Theo, of the winery's dynamic owner Elisabetta Foradori, begin to talk about the processes and passion behind their portfolio. At this time Emilio and Theo Foradori are the driving force behind the vineyard management and winemaking at the estate; their sister Myrtha is working on a project to create a total polycultural approach within the vineyards. This is biodiversity to the max, as greenhouses can be found within the vineyards, along with flowers, lettuces and vegetables. It goes without saying that the family follows biodynamic principles throughout all of their processes. Macerations are handled gently like a tea infusion and fermentations are completed using partial or full whole-clusters. New oak is completely avoided. The family now has 246 terra cotta amphorae, which is a sight to see. They’ve even begun experimenting with zero-sulfur added wines, but these are only available at the winery to assure the safety of the bottles. The Foradori family is pushing the limits of natural winemaking, while maintaining a truly world-class portfolio.