Description

96 points
“There’s so much purity and freshness to the red fruit, with citrus peel, white pepper and attractive crushed stone minerality. It’s medium-bodied, bright and so expressive. Juicy, tense and very long.”
– James Suckling

“Sgarzon” literally means shoot in the Campo Rotaliano. The vines that grow in the Sgarzon
vineyard are particularly active and benefit from the cooler climate that characterizes this site. Teroldego’s character changes, it is enriched with an unusual freshness. Fermented on skins for 8 months in Spanish Tinajas from Villarrobledo, the clay vessel protects and preserves the intensity of the grape.

“The thirst killer of the year. Aaaah may the God’s of Shade cover this parcel for eternity and may the Sirens of the Sands move its roots freely until the end of Time. Sgarzon is sharp. It might not be as deep as the depths of Mordor, but its open like the sails of Ulysses on the Tyrrhenian Sea. It gracefully pops around the mouth in elegant silk, quinine shooting up from underneath your tongue from time to time. Saliva running for the next sip. Personal favourite.” – Theo Zierock, Azienda Agricola Foradori

Biodynamic conversion started in 2002 and Demeter
certification in 2007. The winery focuses on the
traditional Trentino varieties of Teroldego, Nosiola &
Manzoni with the former making up the majority of the
winery’s production. The grapes come from two distinct
areas within Trentino, firstly, the Campo Rotaliano, a
flood plain formed by the confluence of the Noce River
into the Adige River surrounded by massive cliffs. The
flooding has deposited huge quantities of limestone,
granite, porphyry and fine sand, perfect for growing
Teroldego. The second area is the hills east of the town
of Trento, located 25 kms south of Mezzolombardo. Here
the elevated Fontanasanta (holy water) estate is planted
to Nosiola and Incrocio Manzoni on the rich red clay and
white limestone soils.

Elisabetta Foradori is largely responsible for resurrecting
Trentino’s much forgotten Teroldego grape from the brink
of extinction, and producing some of Italy’s finest, most
age-worthy wines. The Foradori Granato is consistently
recognised as the international benchmark for Teroldego,
and Elisabetta’s commitment to creating terroir-driven
wines has made her a leading figure in biodynamics and
Italy’s natural wine movement.

From her first vintage as a 20 year-old graduate in 1984,
Elisabetta has sought to improve the quality and depth of
the family estate’s wines. From careful massale selection
of the estate’s Teroldego vines in 1985 in order to cultivate
15 clones in diverse microclimates, to the early adoption
of amphora as a way to enable extended skin contact,
to early conversion to biodynamics in 2002, Elisabetta
has constantly pushed boundaries. All wines are wild
fermented with indigenous yeast and Demeter certified.