Foradori is renowned for biodynamic Teroldego grape expression. Morei in Trentino dialect means ‘dark’ depicting the colour of this grape. Wine is fermented and aged in clay amphorae on its skins for 8 months. Not fined nor filtrated. Pronounced aroma of blueberries, plum compote, fresh herbs, blackberries, black tea, tar, wild flowers, spices, earth and smoke hints. Medium body, quite powerful and enveloping with soft texture, herbal and earthy rich black fruit flavours, chocolate notes, finely grained tannins.
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Biodynamic farming, fermentation and fining in amphorae, on skin for 8 months.
Short decant and poured. Starts quit reduced and needs some air to blow it away. Red and black berries with some funky and earthy notes, medium to high acidity, medium bodied and medium+ length, everything in a good balance. Drink now or within the next 4 to 6 years.
Was thinking whether 89 or 90 points, a bit low for the effort they spend for these wines, but why? Main reason for me is that I miss the typicality of the grapes and the terroir in these wines. I had quite a lot of similar produced wines within the last 3 years, mainly from French Jura but also others and I have the impression that they were all quite similar, more the result of the cellar work than of the terroir, still good and I even like them, but there should be even more.
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Super acidic on the first day, three of us barely powered through it. Mellows out the next day with fine tannins gripping onto the moderate fruit concentration. There is some complexity going on here and medium depth. Interesting wine, kinda like a toddler version of Nebbiolo.
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4/1/2023 - Ernestas Likes this wine: 90 Points
Foradori is renowned for biodynamic Teroldego grape expression. Morei in Trentino dialect means ‘dark’ depicting the colour of this grape. Wine is fermented and aged in clay amphorae on its skins for 8 months. Not fined nor filtrated. Pronounced aroma of blueberries, plum compote, fresh herbs, blackberries, black tea, tar, wild flowers, spices, earth and smoke hints. Medium body, quite powerful and enveloping with soft texture, herbal and earthy rich black fruit flavours, chocolate notes, finely grained tannins.
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12/3/2021 - Schönibert wrote:
Guter Wein, braucht aber Luft. Kohlensäure hab ich rausgeschüttelt. Wird dann richtig gut, fruchtig, bei 16-18 Grad sehr ansprechend!
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9/30/2021 - amateur62 Likes this wine: 90 Points
Biodynamic farming, fermentation and fining in amphorae, on skin for 8 months.
Short decant and poured. Starts quit reduced and needs some air to blow it away. Red and black berries with some funky and earthy notes, medium to high acidity, medium bodied and medium+ length, everything in a good balance. Drink now or within the next 4 to 6 years.
Was thinking whether 89 or 90 points, a bit low for the effort they spend for these wines, but why? Main reason for me is that I miss the typicality of the grapes and the terroir in these wines. I had quite a lot of similar produced wines within the last 3 years, mainly from French Jura but also others and I have the impression that they were all quite similar, more the result of the cellar work than of the terroir, still good and I even like them, but there should be even more.
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11/11/2020 - grapenomad wrote: 85 Points
Super acidic on the first day, three of us barely powered through it. Mellows out the next day with fine tannins gripping onto the moderate fruit concentration. There is some complexity going on here and medium depth. Interesting wine, kinda like a toddler version of Nebbiolo.
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8/24/2020 - Mads.b.v wrote: 89 Points
Let perlende. Minder lidt om syrah, dog ikke så tung
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