Granato
- Red
- Teroldego
Winemaking Information
The hand-harvested fruit is partly destemmed and gently pressed, with up to 40 to 50% whole clusters. Fermentation is spontaneous and occurs in huge, open wooden vats called "tini", with little to no sulfur generally. Maceration is two to three weeks and is built not around punch-downs or pump-overs but rather around the "infusion" effect of a cappello sommerso (submerged cap) of skins in the wine. The wine is aged in old oak botti up to 22 hectoliters in size for around 15 months, then bottled unfiltered and aged another year before release. S02 is usually added only at bottling, between 40-50mg/l. In warm vintages with low PH, it may be added after malolactic fermentation.
SO2: At bottling
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Vigneti dell Dolomiti IGT
Soil Composition: Alluvial, Gravel
Farming: Biodynamic (certified)
Fun Facts: Elisabetta's first wine and also the one that made her famous. First released in 1986, Granato has evolved stylistically over the years: it used to be much more marked by extraction and oak. Elisabetta's personal evolution, along with the arrival of her son Emilio at the cantina (he currently makes all the wines) have led to a much softer touch. However, it still remains the Foradori's most structured, age-worthy wine.
Thanks to importer Louis/Dressner for details above