Morei Teroldego Vigneti delle Dolomiti IGT 2016 1500ml Magnum
The Morei Teroldego Vigneti delle Dolomiti IGT 2016 from Foradori comes from the single vineyard site of Morei in the Campo Rotaliano and matures for eight months in Spanish clay amphorae. A dark, mineral red wine from Trentino that showcases the rescued Teroldego grape variety in its most powerful expression.
Bottler: Aziende Agricola Foradori, Via D. Chiesa 1, 38017 Mezzolombardo / Italy
In the glass
Colour
Deep, dark violet with an opaque core.
Nose
Dark fruit dominates: elderberries, sour cherries and ripe blackberries meet cassis and dates, underpinned by a damp, earthy note.
Palate
Juicy and cool with lively minerality and good tension on the palate. The tannins feel finely grainy like sandpaper; the dark fruit reveals a sweet core alongside fresh acidity.
Character
Young, powerful and impetuous with remarkable tension. A wine that needs time in the decanter to reveal its full depth.
Pairing
Roast beef with an elderberry and onion reduction, venison fillet with blackberries and goat’s ricotta, or pasta with fresh cheese, figs and walnuts.
Notes
Maturation in Spanish clay amphorae (tinajas) rather than wooden casks, which gives the wine its distinctive texture and minerality. The Teroldego grape variety was saved from extinction by Elisabetta Foradori; the estate is farmed biodynamically and holds Demeter certification. The magnum bottle (1500ml) allows for slower, more even ageing.
Tasting note
Colour & appearance
Deep violet with an almost black core – a wine whose colour justifies the name Morei (dialect for “dark”).
Nose
The darker of the two Foradori Teroldegos reveals elderberry, sour cherries and ripe blackberries, alongside cassis, dates and an earthy note of wet clay.
Palate
Tense and vibrant: sandpapery tannins meet juicy, cool fruit with a sweet core. The minerality is pronounced, the drive on the palate energetic. Still young – decanting helps it to open up.
Finish
Long and cool, with lingering dark fruit and salty minerality reminiscent of wet slate.
Terroir & origin
The Morei vineyard site lies in the Campo Rotaliano near Mezzolombardo – a valley plain amongst the Dolomites where the River Noce has deposited limestone, porphyry and gneiss over millennia. The 2.5 hectares are situated on stony alluvial soil. During the day, the rock faces reflect the sun; at night, mountain air cools the valley.
Grape variety & vinification
Teroldego, a nearly forgotten grape variety that Elisabetta Foradori revived through meticulous clonal selection. The Morei matures for eight months in Spanish clay amphorae (tinajas) – a method that avoids woody notes and brings fruit and minerality to the fore.
Food recommendations
Roast beef with elderberry and onion reduction, venison fillet with blackberries and Sichuan pepper or pasta with fresh cheese, figs and walnuts.
Special features
The magnum bottle slows the ageing process – this 2016 still has years ahead of it. The Morei demonstrates how alluvial sand shapes Teroldego: darker, earthier and more structured than its brother Sgarzon from limestone. A wine that captures the Dolomites in the glass.
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