Foradori Lezer

Elisabetta Foradori commands deep respect from her peers for her fervor for Trentino’s indegenous varieties. Thrust into the role of winemaker when she was only 19, Elisabetta played a key part in Teroldego’s renaissance. The Foradori estate, 28 hectares in size, was first purchased by her family in 1934. Under her guidance the vineyards were mostly replanted to guyot training and converted to organic farming. By 2009 the estate was fully biodynamic. In the cellar she dropped cultured yeasts and pulled back on the use of sulphur. Making a huge break from local convention, she introduced aging some wines in unlined Spanish clay tinajas (amphorae). Thanks to her impeccable farming practices, she was also able to introduce two single-site Teroldegos, Sgarzon and Morei. Her practices are a marked departure from the heavy handed methods of larger Trentino wineries. On top of creating incredibly compelling wines, Elisabetta has become a muse for Italy’s new generation of winemakers. Now joined at the winery by her sons Theo and Emilio, the future at Foradori looks very bright indeed.

The Foradori Lezèr is made from 100% Teroldego that was spontaneously fermented in cement tanks. Bottled without fining or filtering, it was conceived as an easy drinking vin de soif version of Teroldego. It took around 20 different variations to end up with a final version of Lezèr. Consider it a sort of “gateway drug” into the fantastical world of Foradori.