# Teroldego Vigneti delle Dolomiti (2025)

- **Producer:** Azienda Agricola Foradori
- **Colour:** red
- **Type:** still
- **Grapes:** Teroldego
- **Region:** Trentino-Alto Adige, Italy
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, cherry, raspberry, violet, mint, smoke, forest floor

## About this wine

Azienda Agricola Foradori was established in 1901 and acquired by the Foradori family in 1939. In 1984, Elisabetta Foradori took control of winemaking at age 20 following her father's premature death. She famously championed the indigenous Teroldego grape when regional producers were uprooting native vines, preserving 15 distinct genetic biotypes through massal selection. Converted to certified biodynamic viticulture in 2002, the estate in Campo Rotaliano is today led by the fourth generation—Elisabetta's children Emilio, Theo, and Myrtha Zierock.

## Interesting facts

- Elisabetta Foradori preserved 15 distinct genetic biotypes of the rare native Teroldego grape.
- The winery converted to certified biodynamic farming in 2002 to express raw alpine terroir.
- Vineyards are situated on ancient gravelly alluvial soils deposited by the Noce River.

## Food pairing

The crunchy alpine acidity and fine-grained tannins of Teroldego make it remarkably versatile. Dark berry fruits and herbal accents pair harmoniously with rich game and roasted meats, while lively acidity easily cuts through fat and complements earthy dishes like mushroom risotto and mountain cheeses.

## Wine making process

Grapes are hand-harvested in 25 kg crates from alluvial, gravelly-sandy soils in Mezzolombardo. The fruit undergoes gentle destemming without crushing, followed by spontaneous fermentation with indigenous wild yeasts in unlined concrete tanks. Up to 30% whole clusters are retained depending on vintage conditions. After 10 to 15 days of skin maceration, the wine matures for 12 months in concrete tanks and large oak casks.