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. The soils are of alluvial origin, with a prevalence of stones. 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.
Intense aromas of red berries (blackberries and blueberries), spices and small wild flowers, with a clear mineral trace
On the palate, it develops with beautiful body and great balance. It is a very soft and fullness, enveloping the palate with fruity notes. Closes long and harmonious
Pairs well with aged cheeses, first courses of meat, second courses of red meat