Lezer
- Rose
- Teroldego
Winemaking Information
Four months in cement tanks, wooden barrels and terracotta amphorae. Maceration is less than 24 hours in various vessels; fermentation is spontaneous and finishes dry. 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: Lezèr ("light" in local dialect) was born from the terrible 2017 vintage, when the fruit from the vines that produced the Foradori Rosso were devastated by a summer hail storm. The grapes that remained were deemed incapable of producing a normal red, so instead a light, rosé/sort of red wine was produced. It proved so immensely popular that Emilio and Theo decided to continue making it each vintage.
Thanks to importer Louis/Dressner for details above