Although the official sources date the human settlement in Trentino Alto Adige around 3000 BC, and the first forms of agriculture to the Etruscan and Roman times, to talk about viticulture in an extensive way it is necessary to arrive at the tenth century AD. The reasons for the transition from self-consumption to a first large-scale wine economy, mainly in the western area of the Dolomites, were more than one: on the one hand, Trento was the seat of a bishopric that demanded more and more wine for the celebration of the masses; on the other hand, trade with Austria, Bavaria, Bohemia and Switzerland had opened new trade routes.
This past, so rich in history and stimuli, is jealously preserved and handed down by the Foradori farm that takes its name from Vittorio Foradori, who bought it in 1939 from the previous owners, who had founded it in 1901. Vittorio was succeeded by Roberto and his wife Gabriella, from whom the reins of the company will pass into the hands of Elisabetta Foradori in 1984, at the end of her studies at the wine school of San Michele all’Adige. Today the fourth generation begins to appear in the company with the sons of Elizabeth, and her husband Rainer Zierock (who died in 2009), Emilio, Theo and Myrta.
The philosophy that inspired Elisabetta is biodynamic, a philosophy whose first application in the company dates back to 2002 and culminated in 2009, with the official certification by Demeter and ICEA. Biodynamics itself, however, is not enough for Foradori, because it is accompanied by other interventions to revitalize the vineyard such as, for example, the planting of hedges and old fruit varieties in the vineyards, or the careful grassing of the inter-row. These two operations have allowed the reintroduction of grazing animals in the vineyard and, in short, we have witnessed the return of insects, butterflies and birds, as well as the enrichment of soil microorganisms.
In the cellar, of course, are used as much care and respect, through the refusal of any type of corrective interventions, using the same containers for both wine making and aging. For this reason, a detailed analysis of the characteristics of wood, terracotta and cement was carried out in order to identify the most suitable container for each wine. Finally, it was decided to make wine spontaneously, with indigenous yeasts, without temperature control, and without adding sulphites, which are added, in small part (less than 30mg/l), only after the first racking.
One of the last releases in Foradori is Pinot Grigio Fuoripista, a wine resulting from the collaboration with Marco Devigili, biodynamic winemaker in Campo Rotaliano. It is a wine born in a plot of two hectares of alluvial-gravelly skeleton, in Mezzolombardo, whose grapes age on the skins, for eight months, in terracotta tinajas (amphorae), before being bottled.
The 2020 vintage shows the characteristic intense coppery color, and an olfactory range that opens on notes of lychee, dried apricot, wild strawberry and kumquat, followed by hawthorn, menthol and sultanas, with final echoes of wet flint. The palate, after the first sensations of softness and warmth, turns on fresher and citrus tones, and on the savory/ mineral sensations; all enriched by the return of white and red fruit, and flint, that accompany the sip until a refreshing and long finish.
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