In the shadow of the Dolomite Mountains, tending to the vines, or more recently making cheese, is where you’ll find Elisabetta Foradori. A legendary champion of native grapes, Elisabetta can be accredited with resurrecting the identity of the Teroldego variety at her biodynamic estate in Northern Italy.
Working in harmony with the land is of the utmost importance for this estate, and as a result nothing is added to the wine, with the exception of a small dose of sulfur prior to bottling. Wines are fermented in a variety of containers (cement, oak, acacia, clay amphora) depending on what best suits the grape itself.
Now working alongside her 3 children, the estate produces 3 expressions of Teroldego (Foradori – a mass selection, Granato – an old-vine selection of pergola vineyards, and Lezèr – a light red from young vines), 2 single vineyards (Morei and Sgarzon), and 3 white wines: Nosiola, Manzoni Bianco, and Pinot Grigio.