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Foradori Teroldego Rotaliano 2016

    750ML / 0% ABV
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    750ML / 0% ABV

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    Foradori

    Foradori

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    Foradori, 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.
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    Trentino

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    The southern part of Italy’s northeastern Alpine region, Trentino, produces quality wines from international varieties. But its most exceptional native variety, Teroldego, with plantings concentrated around the sandy, gravelly, limestone soils of its Campo Rotaliano district, makes a deep purple-hued red wine with scents and flavors of wild blackberry, herbs, espresso and cocoa.

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    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.

    FRMLD74149_2016 Item# 515428