Foradori Granato 2022 1.5L
Foradori Granato 2022 1.5L
Regular price
$17999
$179.99
/
94 pts Vinous Media
Drinking Window 2026 - 2034
Moody, earthy, savory and intense, the 2022 Teroldego Granato demands the taster's attention as it grumbles up with a dark mix of woodland berries, grilled herbs, ash and hints of animal musk. This sweeps across the palate, more energetic and spry than its bouquet would suggest, with a tart core of blackberry and sour cherry propelled by brisk acidity. The 2022 possesses sweet tannins, coming across as youthful and structured but still approachable. I expect this to mature beautifully over the medium term. - By Eric Guido on March 2024
Granato is the historic flagship of Foradori, the wine that put the Teroldego grape and Foradori on the international wine map. Elisabetta first made and bottled it in 1986. Granato comes from 3 parcels across 4 hectares of the oldest estate vines, on the most gravelly soils.
Drinking Window 2026 - 2034
Moody, earthy, savory and intense, the 2022 Teroldego Granato demands the taster's attention as it grumbles up with a dark mix of woodland berries, grilled herbs, ash and hints of animal musk. This sweeps across the palate, more energetic and spry than its bouquet would suggest, with a tart core of blackberry and sour cherry propelled by brisk acidity. The 2022 possesses sweet tannins, coming across as youthful and structured but still approachable. I expect this to mature beautifully over the medium term. - By Eric Guido on March 2024
Granato is the historic flagship of Foradori, the wine that put the Teroldego grape and Foradori on the international wine map. Elisabetta first made and bottled it in 1986. Granato comes from 3 parcels across 4 hectares of the oldest estate vines, on the most gravelly soils.
- 100% Teroldego
- Vines planted 1938-1956 in pergola; this old and genetically diverse material is the source of all cuttings for vine replantings at Foradori
- The farming is certified-biodynamic and the harvest by hand
- From 3 parcels across 4 hectares of the oldest estate vines, on the most gravelly of the alluvial, Dolomitic limestone soils
- The bunches are partly destemmed and partly left in whole clusters
- Fermentation is spontaneous with indigenous yeasts and without sulfur in open wooden vats
- The maceration is several weeks with a cappello sommerso or "submerged cap", rather than punchdowns or pumpovers.
- The wine is aged around 15 months in large, old botti of up to 22 hectoliters.
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It is bottled without fining or filtering and its only small dose of sulfur and aged for another year
