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Long-term Pre-arrival Items
Long Term Pre-arrival Definition: Ordering wine directly through us from our supplier partners in Europe in advance of the item’s physical arrival in the US.
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SKU 991662
$360.00/case
$30.00/bottle
Out of stock
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Foradori’s organic and biodynamic entry-level red is an exciting and fun-to-drink wine. The 2023 Teroldego Foradori is punchy and bright with layers of wild cherry, cassis, bitter almond and blue flower. The aromas presented are fresh and genuine. Fermentation is executed in cement, and the wine is aged in botte grande and cement for a quick 12 months. This is a release of 50,000 bottles.
There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.
Region
Trentino/Alto Adige
As the name suggests, the northern Italian wine region of Trentino-Alto Adige is made up of two separate areas, with Trento in the south, and the Adige river in the north. There are few parts of Italy quite as alluring for wine fans as Trentino-Alto Adige, as this is an area in which Italian wines become really quite unique and surprising. As the region is nestled in the foothills of the Italian Alps, it is quite a long way from the sun drenched islands of the south, or the rolling hillsides of central Italy. Indeed, the wines of Trentino-Alto Adige are packed full of fresh, vibrant alpine flavors and aromas, and are as influenced by the Germanic styles of wine making as they are influenced by those of the Italians, making the wines of this region really quite unusual, and utterly captivating. Wineries in Trentino-Alto Adige use both native and imported grape varietals for their wines, and they are generally considered to be amongst the finest in Italy.
Appellation
Vigneti delle Dolomiti
WA92pts
Wine Advocate
Foradori's organic and biodynamic entry-level red is an exciting and fun-to-drink wine. The 2023 Teroldego Foradori is punchy and bright with layers of wild cherry, cassis, bitter almond and blue flower. The aromas presented are fresh and genuine. Fermentation is executed in cement, and the wine is aged in botte grande and cement for a quick 12 months. This is a release of 50,000 bottles.
WS90pts
Wine Spectator
A dark core of black raspberry and plum, stony mineral, olive and fried sage flavor is enlivened by a bright, cranberry-infused tang of acidity in this balanced red framed by light, chalky tannins. Teroldego. Best from 2026 through 2033.
Winery Notes
100% Teroldego. This is the core red of Foradori: the first and only one to be bottled back in 1960 and still the largest production, from 10 hectares of vines planted from 1956 to 2005 on the flat, sunny, well-drained Camp Rotaliano plateau on sandy, Dolomitic limestone soils. Some of the vines are still pergola-trained, while newer plantings are on wires in the Guyot style; the farming is certified-biodynamic (as for all of their vineyards). The fruit is harvested by hand, destemmed with some whole clusters left intact (varies by vintage) and fermented spontaneously with indigenous yeasts and with no sulfur (until racking and bottling). Aging takes place in cement tanks and used foudres of 20-40 hectoliters for about a year.
