Foradori
Summary
Foradori is a family-run biodynamic estate in Trentino's Dolomite Mountains, cultivating 28 hectares of primarily Teroldego vines in the alluvial soils of Campo Rotaliano plain and on limestone-rich mountain slopes. Their winemaking approach combines traditional techniques with innovation, including fermentation in clay amphorae, exclusive use of native yeasts, minimal sulfur additions, and unfined, unfiltered bottling to preserve the authentic expression of their indigenous varieties.
Heritage & Leadership
Foradori was established in 1934 when Vittorio Foradori purchased vineyards in the Campo Rotaliano, a flat plain formed by the Noce River in Trentino's Dolomite Mountains. The estate remained a relatively small family operation until 1984, when Vittorio's daughter Elisabetta Foradori, then just 20 years old, took control following her father's unexpected death. Under Elisabetta's direction, Foradori transformed from a conventional winery into one of Italy's most distinctive producers. Her initial focus centered on revitalizing the indigenous Teroldego grape variety, which had suffered from decades of clonal selection that prioritized quantity over quality. By 1999, Elisabetta had completed an extensive massal selection program, identifying and propagating the best Teroldego vines from her vineyards. In 2002, she began converting the estate to biodynamic farming, receiving Demeter certification in 2009. Today, the estate operates under the collective leadership of Elisabetta and her three children—Emilio, Theo, and Myrtha Zierock—each contributing to different aspects of the winery's operations.
## Vineyards & Wines
Foradori manages 28 hectares of vineyards in the Campo Rotaliano and surrounding mountain slopes of Trentino. The primary vineyard area lies on the alluvial soils of the Campo Rotaliano plain at approximately 200-400 meters elevation, characterized by a mix of sand, gravel, and stony deposits from the Noce River. These well-draining soils provide ideal conditions for Teroldego, which comprises 75% of their plantings. Additional vineyards on the slopes of the Dolomites reach elevations of up to 800 meters, featuring limestone-rich soils that support white varieties including Manzoni Bianco, Nosiola, and Pinot Grigio. The estate's oldest Teroldego vines date back to the 1950s. Foradori produces several distinct wines, including their flagship Granato (100% Teroldego from select vineyard parcels), the single-vineyard Teroldego wines Morei and Sgarzon (both fermented in clay amphorae), Fontanasanta Manzoni Bianco, Fontanasanta Nosiola (also fermented in amphorae), and Fuoripista Pinot Grigio, which undergoes extended skin contact.
## Philosophy & Practice
Foradori's winemaking philosophy centers on minimal intervention and the authentic expression of Trentino's indigenous varieties and terroir. The estate has practiced certified biodynamic viticulture since 2009, employing all biodynamic preparations and following the lunar calendar for vineyard work. In the cellar, fermentations occur with native yeasts in a combination of concrete tanks, large oak casks, and Spanish clay amphorae (tinajas). The amphorae, introduced in 2009, are used particularly for the single-vineyard Teroldego wines and Nosiola, allowing for extended skin contact without imparting oak flavors. Aging protocols vary by wine: Granato spends 15-18 months in large oak casks, while the amphora-fermented wines typically remain on their skins for 8 months before gentle pressing and additional aging. Sulfur additions are minimal and occur only at bottling, if at all. The estate bottles without fining or filtration to preserve the wines' natural character. Foradori has also pioneered sustainable packaging, transitioning to lighter bottles and eliminating capsules to reduce their environmental impact.
Vineyards & Wines
Foradori manages 28 hectares of vineyards in the Campo Rotaliano and surrounding mountain slopes of Trentino. The primary vineyard area lies on the alluvial soils of the Campo Rotaliano plain at approximately 200-400 meters elevation, characterized by a mix of sand, gravel, and stony deposits from the Noce River. These well-draining soils provide ideal conditions for Teroldego, which comprises 75% of their plantings. Additional vineyards on the slopes of the Dolomites reach elevations of up to 800 meters, featuring limestone-rich soils that support white varieties including Manzoni Bianco, Nosiola, and Pinot Grigio. The estate's oldest Teroldego vines date back to the 1950s. Foradori produces several distinct wines, including their flagship Granato (100% Teroldego from select vineyard parcels), the single-vineyard Teroldego wines Morei and Sgarzon (both fermented in clay amphorae), Fontanasanta Manzoni Bianco, Fontanasanta Nosiola (also fermented in amphorae), and Fuoripista Pinot Grigio, which undergoes extended skin contact.
## Philosophy & Practice
Foradori's winemaking philosophy centers on minimal intervention and the authentic expression of Trentino's indigenous varieties and terroir. The estate has practiced certified biodynamic viticulture since 2009, employing all biodynamic preparations and following the lunar calendar for vineyard work. In the cellar, fermentations occur with native yeasts in a combination of concrete tanks, large oak casks, and Spanish clay amphorae (tinajas). The amphorae, introduced in 2009, are used particularly for the single-vineyard Teroldego wines and Nosiola, allowing for extended skin contact without imparting oak flavors. Aging protocols vary by wine: Granato spends 15-18 months in large oak casks, while the amphora-fermented wines typically remain on their skins for 8 months before gentle pressing and additional aging. Sulfur additions are minimal and occur only at bottling, if at all. The estate bottles without fining or filtration to preserve the wines' natural character. Foradori has also pioneered sustainable packaging, transitioning to lighter bottles and eliminating capsules to reduce their environmental impact.
Philosophy & Practice
Foradori's winemaking philosophy centers on minimal intervention and the authentic expression of Trentino's indigenous varieties and terroir. The estate has practiced certified biodynamic viticulture since 2009, employing all biodynamic preparations and following the lunar calendar for vineyard work. In the cellar, fermentations occur with native yeasts in a combination of concrete tanks, large oak casks, and Spanish clay amphorae (tinajas). The amphorae, introduced in 2009, are used particularly for the single-vineyard Teroldego wines and Nosiola, allowing for extended skin contact without imparting oak flavors. Aging protocols vary by wine: Granato spends 15-18 months in large oak casks, while the amphora-fermented wines typically remain on their skins for 8 months before gentle pressing and additional aging. Sulfur additions are minimal and occur only at bottling, if at all. The estate bottles without fining or filtration to preserve the wines' natural character. Foradori has also pioneered sustainable packaging, transitioning to lighter bottles and eliminating capsules to reduce their environmental impact.