100% Teroldego. Morei is a warmer, stonier 2.5-hectare vineyard averaging 30 years old on the Campo Rotaliano plateau, a broad, flat, sunny and well-drained expanse of vines in the shadow of the Dolomites. As for all Foradori wines, the farming is certified-biodynamic and the harvest is by hand. Morei is very close to the Sgarzon site and made identically: destemmed whole berries are put in clay amphorae for spontaneous fermentation and aging for 8 months. There is no sulfur used until racking and bottling. Both Sgarzon and Morei develop more quickly, being raised in clay, compared to the traditional foudre-aged Foradori red, and are therefore released earlier. And both were originally bottled in 1987 through 1999, then discontinued until the 2009 vintage--at this point, Elisabetta had converted tthe vineyards and gotten them certified biodynamic and was ready to embark again on expressing these two particular terroirs. Morei means "dark" in local dialect.

92 points
"The 2018 Teroldego Morei from Foradori is simply stunning. Aromas of fresh strawberries, violets, wild herbs, spiced orange peels and wet stone form up in the glass, creating a captivating display. It’s soft with an inner sweetness that perfectly contrasts its cascading minerality and juicy acids. There’s a tart twang of sour red berries and inner florals that lasts and lasts and lasts. What a beautiful wine. Having worked their vineyards biodynamically for years, the Foradori family decided to begin aging and bottling two parcels separately, both in Amphora. The Morei comes across as a bit prettier, lifted and saline than its counterpart, the Sgarzon."
Eric Guido,
Vinous Media
, November 2020

Product Line: 
Farming Type: