Granato 2021 - Azienda Agricola Foradori

Granato - Azienda Agricola Foradori

The Granato is obtained from teroldego grapes that come from vineyards located in the Piana Rotaliano, on alluvial, gravelly and sandy soils. The fermentation is spontaneous with the only indigenous yeasts in large open vats, with long maceration on the skins. Aging takes place in wooden barrels for 15 months. It is bottled without filtration and no type of stabilization. Granato is an intense ruby ​​red color. On the nose you can perceive aromas of red berry fruit, raspberry and cherry, of flowers, with mineral notes. On the palate it is full-bodied, warm, balanced and harmonious, sapid and fresh, it closes along with fruity notes.

Service

It is advisable to serve it at a temperature of 16/18 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Excellent with elaborate pasta dishes, grilled meats, aged cheeses, to try with a roast veal with potatoes.

Cellar: Azienda Agricola Foradori

The Foradori agricultural company is located in Mezzolombardo (Trento) in the heart of Campo Rotaliano, surrounded by the Dolomites. Today the fourth generation of winemakers continues to work constantly to grow plants that maintain their expressive spontaneity. Founded in 1901, and managed by the Foradori family since 1939, the Foradori Agricultural Company has always worked to enhance the ancient local variety Teroldego; an important impetus in this direction occurred in 2002 with the conversion of the company to the biodynamic agricultural method. Thanks to the work of Elisabetta Foradori and Rainer Zierock, through the cultivation and valorization of ancient vineyard genotypes, over the years we have witnessed the conservation and genetic regeneration of the native Teroldego vine. Their children Emilio, Theo and Myrtha Zierock continue to work in this direction today. In addition to wine, the Foradori Agricultural Company is also focusing its efforts on the cultivation of vegetables and on the breeding of the Grigio Alpina cattle breed aimed at the production of raw milk cheeses. All this to create a complex and balanced agricultural organism. “As custodians of the earth we believe that our work is measured with time, with the rhythms of nature, with the wait for plants to grow, age and bear fruit; that the wine slowly evolves in the silence and darkness of the cellar”