Foradori Granato Vigneti delle Dolomiti IGT (2016)

Zusätzliche Information

Vinee Beschreibung und Bewertung

98/100 James Suckling

'Phenomenal aromas of blackberries, blueberries, violets, perfume and incense. Some tar, too. Full-bodied yet so refined and polished with incredible subtlety and finesse. Lasts for minutes on the palate. Mind blowing. From biodynamically grown grapes and Demeter certified.'
(James Suckling, jamessuckling.com)

96/100 Decanter

'Elisabetta Foradori´s top Teroldego is also the estate´s most delicate, at least in this vintage. Fermented and aged in small Spanish tinajas, the red berry fruit is multilayered and fleshy with a cranberry-like perfume and firm, ageworthy structure.'
(decanter.com)

93+/100 PP

'The 2016 Granato has a streamlined elegance that I love. This pure expression of Teroldego sees partial stem inclusion during fermentation (for a third of the total mass). Fermentation occurs in oak with skin contact that lasts 20 days. After that, it goes into oak for 15 months. The stem inclusion clearly adds more structure and a clean tannin bite that is otherwise hard to achieve with this grape. The Foradori family has been experimenting with stems since 2013, but the first vintage released with this technique was 2015. The goal is to extract the firmness, without any bitterness. Grapes were harvested on the late side at the end of September and beginning of October in 2016 (a vintage that saw cool temperatures and rain in advance of harvest). However, the wine's dark blackberry and blueberry characteristics remain enticing and exuberant. Give this wine a few more years of bottle aging to put on more weight.'
(Monica Larner, robertparker.com)

'Elisabetta Foradori presents another fantastic set of wines and has continued her pursuit of single-vineyard expressions. The vineyards are located in the Mezzolombardo township of Trentino that is characterized by alluvial soils with veins of slate, limestone and sand. Teroldego vines for the flagship Granato red wine are sourced from the Vignai, Cesura and Regin crus. Of course, the two most celebrated crus are Morei and Sgarzon that have both been selected as single-vineyard sites for the expressive Teroldego grape. Morei has alluvial soils with stones and Sgarzon is characterized by sand. On-the-skins maceration in clay containers (for these two cru wines) helps to keep the quality of the fruit in its most natural state.'
(Monica Larner, robertparker.com)