"Morei Cilindrica" 2020 - Elisabetta Foradori

"Morei Cilindrica " Elisabetta Foradori

The Morei Cilindrica by Foradori is a massive and energetic wine obtained from Teroldego grapes that come from 30-year-old vineyards found on alluvial stony soils. The vinification takes place with spontaneous fermentation and aging in contact with the skins in tinajas from 350 to 450 liters for 9 months, and aging in cylindrical tinajas for 15 months. A wine with a dense tannic texture with mineral nuances, capable of showing the influence of the shape of the container on a wine. Only 360 bottles produced.

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 first courses, grilled meats, aged cheeses, to try with a blueberry fillet.

Cellar: Elisabetta Foradori

Elisabetta Foradori's company is located in Mezzolombardo, in the province of Trento. The company was founded in 1939 by his grandfather Vitorio with the intention of creating a mixed society that was not only dedicated to wine, but also to agriculture and animals. Elisabetta Foradori joins the company at 19 years after studying agriculture and viticulture benches of the agricultural institute of San Michele all'Adige. He took over the reins of the company in 1984, when finds the management of the family vineyards after the death of his father Roberto.Elisabetta is a visionary, a dreamer, is an innovative peasant with feet firmly planted on the ground, which is inspired by the teachings of Rudolf Steiner, the theoretician of biodynamics, to look for to make agriculture return to its artisanal nature, moving away from the industrial system. Elisabetta has distinguished itself from the beginning for trying to enhance the Teroldego, a native grape with almost disappeared red berries. An activity that succeeds perfectly if today it exports its wine to 28 countries around the world. Elisabetta has four children, Emilio, Theo, Myrtha and Joahnnes, who assist in running the company; Theo follows the communication, Emilio works on the production between vineyard and cellar, Myrtha studies permaculture, a method agricultural without chemistry. There are 28 hectares of vineyards, 75% of which in Teroldego, in the Piana Rotaliana, a sort of natural amphitheater wedged in the mountains, 15% in Manzoni Bianco, 5% in Nosiola, white and indigenous , and 5 percent to Pinot Grigio. Today the company has evolved so much that it has opened up to other areas, such as the cultivation of wheat, olive trees and garden, with a logic not aligned with the industrialization of agriculture, but functional to quality and self-sanitization. of food. In 2010 Elisabetta Foradori founded together with ten other Trentino winemakers the consortium 'I Dolomitici', which aims to make small winemakers understand that there is a different path from the chemical one, because according to elisabbeta Foradori the agricolutera can be reborn only with the union between peasants, which is equivalent to producing, transforming and directly reaching the consumer.