Foradori Lezer Vigneti delle Dolomiti Rosso 2024 (750ml)

70% Teroldego/15% Schiava/10% Lagrein/5% Merlot.

Lezèr ("light" in local dialect) was a new wine born of the challenging 2017 vintage, when Foradori's Teroldego crop was roughed up by a summer hailstorm. The remains were turned into this short-maceration red wine, named for its light color and body. This first Foradori vin de soif was a wild success, and the family has continued making the wine in every vintage sense. They experiment every year with the mix of varieties, vessels and percentage of whole bunches. The fruit comes from a total of 8 hectares of vines scattered about in their village and beyond, on the sandy, gravelly alluvial soils so typical of this Dolomitic terroir. The spontaneous fermentation, short maceration and brief aging take place in a combination of cement, steel, old wood and amphora. Like the wine in the bottle, the label changes slightly each vintage.

About Foradori: In the shadow of the Dolomites, where the Adige River carves through Trentino’s northern valleys, lies Azienda Agricola Foradori—a name now synonymous with the quiet revival of Teroldego, the native red grape once nearly lost to time. Here in Mezzolombardo, at the heart of Campo Rotaliano, a fourth generation of vignerons is engaged not merely in winemaking, but in an ongoing act of stewardship—of soil, of history, of life itself. The Foradori estate was founded in 1901 and has been in the family’s hands since 1939. But it was Elisabetta Foradori, with her partner Rainer Zierock, who reshaped its course in the early 2000s, undertaking the meticulous regeneration of Teroldego through massal selection and a commitment to biodynamic agriculture. Their work was not about innovation for its own sake, but about listening—to the land, to the grape, to tradition—and letting those voices speak freely in the glass. Today, that legacy is carried forward by the next generation: Emilio, Theo, and Myrtha Zierock, who oversee not just the vineyards, but a broader ecosystem. The family farms 29 hectares—16 of them estate-owned in Campo Rotaliano, 9 more under a long-term custodianship in Fontanasanta, and an additional 4 cultivated in collaboration with members of their extended team. The vines here are rooted in the varied textures of alluvial gravel, sand, and calcareous clay, yielding wines that are as much reflections of place as they are of practice.

Yet Foradori is not merely a winery—it is a polyculture. Beyond the bottle, the family raises Tyrolean Grey cattle for raw-milk cheese and tends biodynamic vegetables, all under the same philosophy: that real agriculture works with time, not against it.

“As guardians of the land, we believe our work is measured with time—by nature’s rhythms, by the wait for the plants to grow and mature, by the wine’s slow transformation in the silence and darkness of the cellar.”

180,000 bottles are produced each year—each one a quiet argument for patience, for purity, and for the enduring dialogue between people and place.

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