Rose gold color, engaging macerated hints due to prolonged pause on the skins, with a savory finish and tannin that closes the drink
Delicate destemming without pressing, slow spontaneous fermentation with maceration on the skins in Spanish terracotta amphorae called 'tinajas' for about 8 months.
Hot appetizers of fish, steamed shellfish, fresh cheeses.
The Foradori Agricultural Company was founded in 1901. In 1960, by the hand of Roberto Foradori, the vinification of "Foradori" began. In 1976, after the death of her husband, the company was managed by his wife Gabriella. In 1984 his daughter Elisabetta, after completing her oenology studies, faces her first harvest, and in 1986 the now famous Garnet from Teroldego grapes was born. In 2002 the conversion to organic begins which culminates with the certification in 2009. The company is characterized by passion, consistency, independence and continuous search for continuous improvement. Today the company vinifies the grapes of 28 hectares of vineyards - 70% in Teroldego, 20% in Manzoni Bianco, 5% in Nosiola and 5% in Pinot Grigio - to produce an average of 160,000 bottles every year: 50,000 Foradori, 20,000 of Granato, 25,000 of Fontanasanta Manzoni Bianco, 10,000 of Fontanasanta Nosiola, 10,000 of Fuoripista pinot Grigio, 12,000 for each of the Sgarzon and Morei vineyards and 25,000 of Lezèr.