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V. delle Dolomiti, Morei, Foradori - 2022

The results obtained over the years in biodynamic farming and the balance achieved by the vineyard have accentuated the characteristics of each parcel, to the point of "requiring" a parcel-based vinification. It is through the use of terracotta jars, their shape and porosity linked to the clay, that all the phases of transformation take place with purity and balance. The transition from grape to wine is not interfered with and thus conveys the unique character of the land and the variety. Morei means dark in the local dialect and the grapes that are born from this vineyard mirror this. Their roots sink into the pebbles and sand of the Noce River soil and give rise to wines with a dense, mineral texture. Vinous : 94/100 ; James Suckling : 96/100
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Vineyards of Morei, Campo Rotaliano, Mezzolombardo. Area: 2.5 hectares. Alluvial soil with a predominance of pebbles.


Fermented in clay jars for 8 months. Annual production: 12,000 bottles.

Suggestions for accompaniment

Fine charcuterie - Bresaola on a bed of rocket - Mushroom risotto.


Elisabetta Foradori est une Grande Dame du vin italien. D'aucuns la comparent même à Lalou Bize Leroy, pasionaria de la Bourgogne, ou à Marie-Thérèse Chappaz. Une vision les unit : l'amour de la vigne, de la terre et du vivant, qu'elles respectent en pratiquant une biodynamie sensible, intègre, profonde.

Dès son arrivée, elle a mis en place plusieurs chantiers capitaux : sélections massales de teroldego dès 1985, création de la cuvée Granato en 1986, sélections parcellaires en 1987 (Morei, Sgarzon), conversion à la biodynamie en 2002, certification Demeter en 2009, lancement des cuvées de blancs Nosiola Fontanasanta et Manzoni, vinifications en amphores, etc. Ici, tous les rythmes et équilibres de la nature et du ferment sont respectés et chaque vin est accompagné avec attention.


The wines of



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