Elisabetta Foradori part.1

For Elisabetta Foradori quality is more important than quantity. Thus, since her entry into the parental winery in 1985, she has reduced the yields of the vines to about one third of the usual amount. The latest, even more radical quality step is the conversion to organic vineyard processing and now even to biodynamics. Elisabetta Foradori has managed to bring awaken the enormous potential dormant of the Teroldego variety. Her flagship wine Granato is certainly one of the best wines in Italy.
Elisabetta definitely has a flair for top qualities. She proves that with the single-vineyard wines Morei and Sgarzon, which she has been offering since the 2009 vintage. Previously, she bottled her Teroldegos as cuvées from various vineyards. "The management of the vineyards and the vinification on biodynamic basis express the differences of the individual terroirs so well now, that I have decided to produce these single-vineyard wines, Morei and Sgarzon, each a unique Teroldego", she justifies her decision. She uses clay amphorae (April 20. 2012).
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