Elisabetta Foradori, Italy, Trentino-Alta Adige
Today, Foradori is in constant evolution. After ten years of biodynamic preparations used in the vineyards and of constant attention to details in the winery, they have started to perceive the value of their work. Their understanding and awareness of natural cycles have been refined over many years of learning: every new season opens new horizons, every day they learn and understand a little more. They have learnt to pay attention, to grasp the subtle differences existing in nature and to preserve the true character of the grape in the expression of its land of origin.
Daily farming gestures are elevated to creative impulses: it is their duty and privilege to wake up every morning and to be free to work according to the message that the earth conveys in that moment.
Foradori does not use synthetic chemicals, pesticides or fertilizers. They have been certified by ICEA and Demeter since 2009.
1901 – The Winery is established
1929 – Vittorio Foradori buys the winery
1960 – First vintage of Foradori produced
1984 – Elisabetta, having completed her studies at San Michele all’Adige’s wine school, faces her first vintage
1986 – First vintage of Granato produced
1987 – First vintage of Morei and Sgarzon produced
1992 – First vintage of Myrto produced
2002 – Conversion to a biodynamic farming system
2007 – The winery joins VinNatur
2009 – Demeter Certification received
2009 – First vintage of Nosiola Fontanasanta and Manzoni Bianco Fontanasanta produced
2010 – Elisabetta founds, in association with 10 winemakers from Trentino, the consortium ‘I Dolomitici’
Winemaker – Elisabetta Foradori
Considered as one of the most influential female winemakers in the world, Elisabetta Foradori took over the winery in 1984 after completing her studies at the S. Michele all’Adige wine school.
After facing her first vintage in 1984, she worked to convert the winery to a biodynamic farming system in 2002 and in 2007, the winery joined VinNatur and started making natural wines. Foradori has since been making use of biodynamic farming methods in their vineyards while diligently working with great care in the cellars for over 10 years. This has led to excellent results.
Elisabetta is humble and easy going even though her wines are of exceptional quality. Focused on producing grapes and wine that express the true essence of the land, she says that she wants to leave this land healthy and alive for her four children.
Elisabetta Foradori has been working with the Teroldego grape for the last 25 years. She admits that as a young graduate of the wine institute in Alto Adige, she did not listen to the land as she was more preoccupied with the survival of the winery. But towards the end of 1990s, she felt that the wines she produced lacked a soul and she says that when she looks back she is filled with gratitude because it is through those perceptions that she finally found her true self.
When a healthy farming method consents a grapevine to express itself in its entirety, the fruit that is born from it will be an expression of authenticity.
The quality of the wine we produce will be apparent through its vitality. To preserve the vital forces of the original fruit throughout the transformation from grape into wine, evokes a perception of its birthplace in the wine as well as to whom drinks it; it enters in harmony with the food and creates a wholesome drink that gives a sense of well being.
Elisabetta does not intervene in the winery; nothing is added, but she guides the wine while paying attention to its need. Thus, the wine keeps an expressive spontaneity and bears the personality of its intense and live raw material.
Foradori started using biodynamic preparations in 2002 after long consideration and comparison with their past work. As they taste the wine, they are able to perceive its essence and energy. There are no numbers or data, but simply perceptions: thus it is the philosophy of the Foradori winery that they combine the knowledge with the intuitive understanding of nature, to be part of its rhythms.
A farming landscape rich with variety is of great value and must be protected, taken care of, narrated and rebuilt. Thus the Foradori winery has planted old fruit varieties and hedges around their vineyards, reintroduced animals to the estate, tended the grass between the rows by sowing a variety of plants. Butterflies, insects and birds have proliferated. Even if Trentino is a region where intensive farming is practiced, nature has reacted and shown its gratitude.
The Use of Amphorae
Foradori had seen clay amphorae in Sicily, used by Giusto Occhipinti at the winery COS. A tradition in the country of Georgia, where they are called qvevri, the vessels have fascinated several winemakers around the world in recent years. Foradori ferments Nosiola, Manzoni Bianco and her single vineyard Teroldegos in amphorae. For all the wines, she dumps in the juice, skins and some stems, then leaves the wine inside for six to eight months. She then removes the wine, ages it for a month in wood casks, and bottles it.
Capped with a stainless steel lid Foradori devised, each amphorae is a special fermentation vessel. It holds a steady temperature during fermentation. The wide mouth at the top allows the cap of skins to macerate suspended in the juice. Once fermentation is over, the skins settle to the narrow point at the bottom where they decompose, slowly releasing chemical compounds that help preserve the wine. “In the wood, it takes longer for the various elements in the wine to come together” says Emilio. “In the clay, the wine is more open and expressive.
On Ewineasia.com, you can find many of Elisabetta Foradori wines that best defines the expression of its terroir, ethical viticulture and wine-making philosophy.
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Read more about the winery here: http://www.elisabettaforadori.com/