2019 Foradori Granato Vigneti delle Dolomiti

How can one try to describe the wines of Elisabetta? It’s easy to say that, in this case, the grape does not fall far from the vine or the hand that cultivated it. Foradori - immediately striking, gracefully elegant, discerningly tasteful, soberly serious while at the same time wry and playful, and above all always generous and sincere. Wait, is that Elisabetta or her wines? In fact, it could easily be used to describe one or the other.

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.

Elisabetta's first wine and also the one that made her famous. First released in 1986, Granato has evolved stylistically over the years: it used to be much more marked by extraction and oak. Elisabetta's personal evolution, along with the arrival of her son Emilio at the cantina (he currently makes all the wines) has led to a much softer touch. However, it still remains Foradori's most structured, age-worthy wine.

From three very old pergola-trained vines planted on alluvial soil. These are the only vines still trained in Pergola on the entire estate. The rest were converted to guyot.

All the cuttings for new plantations at the estate come from these vineyards.

Grapes and pomegranates have common origins and are often found growing together in the Mediterranean basin. The pomegranate fruit also possesses the charm, beauty, and intensity of grapes. It is thanks to this union that the name ‘Granato’ derives, the name of a Teroldego of a particular concentration and density that sinks its roots into the stones of the three vineyards in Campo Rotaliano. To learn more about this amazing grape and the wines from it, click here.

Aging: 15 months in old oak Botti up to 22 hectoliters.