Foradori Teroldego Vigneti delle Dolomiti IGT 2023
Domaine Foradori’s Teroldego is the heart-and-soul red from Elisabetta Foradori’s biodynamic estate in the Campo Rotaliano plains beneath the Dolomites. Crafted from hand-harvested grapes planted between 1956–2005 across 15 parcels, this wine reflects its terroir in every sip. Fermented spontaneously with native yeasts in cement, with partial whole clusters and no added sulfur, it then rests for about a year in large, old botti before bottling.
The result is pure, juicy, and energetic: dark cherry, blackberry, leather, earth, and spice mingle with mineral-tinged wild berry fruits. It’s soft-textured with round, juicy acidity—serious substance without feeling heavy. It's an effortlessly cool red to enjoy now or keep for another 5–7 years. Pair it with grilled meats, mushroom dishes, or anything savory that loves a touch of fresh earth and spice.
Domaine Foradori’s Teroldego is the heart-and-soul red from Elisabetta Foradori’s biodynamic estate in the Campo Rotaliano plains beneath the Dolomites. Crafted from hand-harvested grapes planted between 1956–2005 across 15 parcels, this wine reflects its terroir in every sip. Fermented spontaneously with native yeasts in cement, with partial whole clusters and no added sulfur, it then rests for about a year in large, old botti before bottling.
The result is pure, juicy, and energetic: dark cherry, blackberry, leather, earth, and spice mingle with mineral-tinged wild berry fruits. It’s soft-textured with round, juicy acidity—serious substance without feeling heavy. It's an effortlessly cool red to enjoy now or keep for another 5–7 years. Pair it with grilled meats, mushroom dishes, or anything savory that loves a touch of fresh earth and spice.
Domaine Foradori’s Teroldego is the heart-and-soul red from Elisabetta Foradori’s biodynamic estate in the Campo Rotaliano plains beneath the Dolomites. Crafted from hand-harvested grapes planted between 1956–2005 across 15 parcels, this wine reflects its terroir in every sip. Fermented spontaneously with native yeasts in cement, with partial whole clusters and no added sulfur, it then rests for about a year in large, old botti before bottling.
The result is pure, juicy, and energetic: dark cherry, blackberry, leather, earth, and spice mingle with mineral-tinged wild berry fruits. It’s soft-textured with round, juicy acidity—serious substance without feeling heavy. It's an effortlessly cool red to enjoy now or keep for another 5–7 years. Pair it with grilled meats, mushroom dishes, or anything savory that loves a touch of fresh earth and spice.
