Foradori

is a pioneering winery in Trentino, renowned for its revival of the indigenous Teroldego grape and its steadfast commitment to biodynamic viticulture and non-interventionist winemaking. Founded in 1901 and family-owned since 1939, the estate's modern identity was forged by Elisabetta Foradori, who took the helm in 1984. Today, her children, Emilio, Theo, and Myrtha Zierock, continue her legacy, managing the estate as a complete farming organism with a deep respect for the land.

Vineyard Management and Terroir:

• Terroir: The vineyards are located in the Campo Rotaliano, an alluvial plain nestled between the Dolomites. The soil is a mix of gravel and sand, deposited by the Adige and Noce rivers, with a distinct presence of dolomite limestone. This unique terroir imparts a characteristic minerality and freshness to the wines. Foradori also cultivates vineyards on the calcareous clay hills of Cognola.

• Viticulture: The estate has been certified biodynamic by Demeter since 2009, having begun the conversion in 2002. Foradori's approach is holistic, treating the farm as a self-sufficient organism. They have conducted extensive massale selection over many years, identifying and propagating over 15 distinct biotypes of the native Teroldego grape, which are better suited to their terroir and produce more authentic and complex wines. They also cultivate Nosiola and Manzoni Bianco.

• Farming Practices: The family actively works to create a healthy, living ecosystem in the vineyards, using biodynamic preparations and relying on a herd of Grigio Alpina cattle for compost and to complete the farm's closed-loop system. All vineyard work is done by hand, with careful attention to preserving the health and vitality of each individual vine.

Winemaking Process:

The Foradori winemaking philosophy is based on minimal intervention, a trust in the natural processes of fermentation, and the use of unique vessels to express the pure character of the grapes.

• Fermentation: All fermentations are spontaneous, driven by indigenous yeasts from the vineyards. There is no temperature control, allowing the natural rhythms of the cellar to guide the process.

• Maceration: Foradori is particularly known for its use of extended skin contact, especially for their white wines like Fontanasanta Nosiola and Fuoripista Pinot Grigio. Maceration times can range from a few days to several months, most notably in their terracotta amphorae. This process extracts color, aromatics, and texture, creating their distinctive "orange" wines.

• Aging: The winery utilizes a range of vessels for aging, including terracotta amphorae (tinajas), large used oak barrels, cement tanks, and stainless steel. The choice of vessel is intentional, with amphorae being a key tool for creating their most terroir-expressive wines, as the clay's porosity allows for subtle oxygen exchange without imparting flavor. The wines are aged for extended periods on their lees.

• Finishing: The wines are bottled without fining or filtration. Minimal to no sulfur is used, typically added only after the first racking, resulting in total SO$_2$ levels of around 30 mg/L. This non-interventionist approach ensures the final wines are a direct and transparent expression of the vintage, the variety, and the Trentino terroir.