The winery is situated in the middle of several acres of vineyards Vittorio Foradori purchased in 1929, in the town of Mezzolombardo. Foradori does not use synthetic chemicals, pesticides or fertilizers. They are certified by ICEA and Demeter since 2009. They harvest the grapes from vineyards covering 26 hectares – 80% of Teroldego, 15% of Manzoni Bianco and 5% of Nosiola – to produce an average of 160,000 bottles per year: 90,000 of Foradori, 20,000 of Granato, 20,000 of Fontanasanta Manzoni Bianco, 8,000 of Fontanasanta Nosiola and 10,000 for each of the old vineyards of Teroldego Sgarzon and Morei.
The 2015 Teroldego Foradori opens to a smooth array of aromas that includes blackberry and dried plum. There’s some spice and dark leather at the back. However, the wine delivers a whole other set of sensations in the mouth. These are largely driven by the forceful acidity and bitterness of the wine’s taste profile. This Teroldego really does awaken the palate, and great care should be taken when pairing this wine with food. I would think that fatty or cheese-heavy dishes would make a good contrast to the wine’s biting acidity. [88 Points, Monica Larner – July 2017, robertparker.com]