Elisabetta Foradori took over her family's estate in Mezzolombardo in 1984, at twenty, after the sudden death of her father, and spent the decades since reclaiming teroldego from a cooperative afterthought into a wine of consequence. Where convention favored volume over character, she went the other way, rebuilding the grape's genetic diversity through massal selection from the oldest pergola vines and converting the estate to biodynamics, begun in 2002 and certified by Demeter in 2009. That basin of alluvial sand, gravel, and dolomitic limestone, laid down where the Noce River once ran and ringed by the cliffs of the Dolomites, is now stewarded with her children Emilio, Theo, and Myrtha Zierock, across the plain and the calcareous hills above Trento. The family has expanded into cheesemaking and vegetable farming, all shaped by the same ethos.

This is the wine the family simply calls Foradori, first bottled by the estate in 1960 and the core expression against which the single vineyards are read. It draws on around ten hectares of teroldego planted between the 1950s and the early 2000s across the home plateau, the older rows on pergola and the younger trained to guyot, with each parcel picked and vinified on its own.

Whole clusters and destemmed berries ferment together with indigenous yeasts in concrete, with no added sulfur until racking, and the wine then spends about a year in concrete and large neutral oak before bottling. It is the most direct read of the grape, with notes of black cherry, mulberry, and raspberry, crushed violet and a little dried rose, cracked pepper and wet stone over a savory, almost meaty depth, carried by bright acidity and fine tannins. James Suckling gave 96 points to the 2023, praising its dark fruit and the complexity that surfaces slowly in the glass.