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Foradori Granato 2008

Other Red Blends from Trentino-Alto Adige, Italy
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    Winemaker Notes

    The top of the line bottling, called Granato, represents the finest selection of Teroldego in the Foradori holdings, and is built to age gracefully for many years. The Granato bottling is aged in small oak casks for twelve to fifteen months, seventy percent of which are new (though lightly toasted) oak. Granato from Foradori is one of the great, unsung brilliant wines of Italy.

    The unique elements at the root of this wine are the careful selection of the variety's best phenotypes, the vineyard's great biodiversity, the sharp reduction of the yields, plus the firm belief that Teroldego grapes have a huge qualitative potential, which receives today the appreciation of connoisseurs and consumers all over the world.

    Critical Acclaim

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    Foradori

    Foradori

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    Foradori, Trentino-Alto Adige, Italy
    For more than two decades, the Foradori family has been associated with some of the most authentic wine production to be found in Trentino. The winery is currently managed by the mother and daughter team of Gabriella and Elisabetta Foradori. They own 80 hectares planted to vine in an area north of Trento, known as the Campo Rotaliano. The gravel soils of this flat valley bottom were formed by the Noce River which over the centuries has left a deep limestone and granite deposits. The Campo is cooled by winds from the surrounding mountains which create a microclimate with a long ripening season and a late harvest. Foradori produces about 1500 cases a year. Elisabeth Foradori has taken rare autochthonous Teroldego to heights of international acclaim, her fascination with this variety fired my excellent examples of 20-year old bottlings left to her by her father. In the past ten years her researches have lead her to make drastic changes in vineyard management, lowering yields significantly and increasing the density of plantings.

    Trentino-Alto Adige

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    A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino.

    Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.

    The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.

    Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed, Schiava, in addition to some Pinot Nero.

    The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    PSNIFR048_2008 Item# 112715