Crafted primarily from Teroldego (with additions from other varieties such as Schiava) from two vineyards that are in the process of being biodynamically converted, the wild-fermented wine spent four months in cement tanks, wooden barrels and terracotta amphorae. Elisabetta’s journey in her “wine life” is a familiar tale, but one that we never tire of hearing. The early death of her father unexpectedly hurtled her to the management of the family estate. Though “born among the vines” as she says, she took the helm at first more from a sense of duty than one of passion or vocation. Eventually, however, that passion and vocation came through the work itself, both in the vines and in the cellar. Despite her star rising as "the queen of Teroldego" throughout the 1990's, by 2000 Elisabetta had lost all personal connection to her work. A path of questioning, experimentation and intuition (including everything from biodynamics, massale selection and the use of amphorae) eventually led her to give up any sense of chasing market trends of the “wine industry” to develop the estate towards the goal of making wines respectful of the soil and the local grapes she wants to honor, and using the techniques she found more interesting, less invasive, and more wine “holistic”. Foradori's Lezér ("light" in the local dialect) was born from the terrible 2017 vintage, when fruit from the vines that produces Foradori Rosso were devastated by a summer hail storm. The grapes that remained were deemed incapable of producing a normal red, so instead a light, rosé-like red was crafted. It proved so immensely popular that the Domaine chose to continue to produce it. 12.5% ABV
