Foradori Lezer 2020

This is a relatively light and crisp summer red wine. Its name derives from the Trentino dialectical term for ‘light’, and the Italian ‘leggero’.


Trentino, Italy


100% Teroldego



Producer Profile

Renowned winemaker, Elisabetta Foradori is one of the 10 who make up the Dolomitici group; an assembly of Trentino-Alto Adige winemakers united to support the preservation and production of endangered local grape varieties.

Grape Profile

Teroldego is a red Italian grape variety grown primarily in the northeastern region of Trentino-Alto Adige/Südtirol, Italy. This variety produces deeply pigmented red wines with an intensely fruity character, a style that has become something of an icon for Trentino's wine industry. It is soft and needs very little aging, usually being drunk within three years of bottling, though it can cellar well for up to 10 years.

Region Profile

Campo Rotaliano, Trentino, Italy

The Campo Rotaliano is a well-demarcated geographical area, a sort of indentation of the
Valle dell’Adige, wedged between the mountains.

Its history and formation are linked to the Noce River, which for centuries has carried limestone, granite and porphyritic debris.

Within this small plain, depending on the basic soil content, it is possible to differentiate micro zones that have been given different names by the winemakers.

It is through gathering together the grapes of some of these micro zones, characterized by predominantly sandy soils and with different quality requirements that the “Foradori” is born.


• Fermented with ambient yeasts
• No temperature control
• 24 hrs maceration in stainless steel.
• Unfined
• Unfiltered
• Low sulphur



Upon taking over the family winery, Elisabetta gradually replaced their pergola-trained, high-yielding clones with massale cuttings from the oldest, best Foradori vines trained low on wires in the classic French guyot style. She also began harvesting by hand, pruning rigorously and converting the farming to organic. The upgrade in the vineyard work allowed Elisabetta to make a more concentrated and complex wine, more ready for a world stage while still true to its dark, savoury, alpine roots. Beginning in 2002, she began experimenting with biodynamic techniques, carrying it through all the way to full certification in 2009.

Suggested Food

Summer salads, BBQ skewered meats and vegetables, cheese and charcuterie

Try it with:

Grilled vegetable kebabs