100% Teroldego. As with all Foradori wines: certified-biodynamic farming; hand harvest; fermentation with indigenous yeasts; minimal sulfur use (not until racking and bottling). Like all of the estate's reds, the fruit for Morei comes from the Campo Rotaliano plateau, a broad, flat, sunny, well-drained expanse of limestone-and-granite-rich vineyards tucked up at high altitude in the shadow of the Dolomites. The vines for Morei--which means "dark" in local dialect--average 30 years old, are wire-trained and come from a 2.5-hectare parcel of stonier soils.
Like the other single-site Teroldego, Sgarzon, the Morei spends 8 months on its skins in clay amphorae, untouched until blending and resting in cement before bottling. Compared to the sandier-soiled Sgarzon, Morei tends to have a darker, denser, more brooding character with chewier tannins and a stronger mineral finish. Interestingly, because of the effect of aging in clay, Morei, like its sister bottling Sgarzon, is ready and released before the more traditionally aged Foradori Teroldego.
Both Morei and Sgarzon were originally bottled in 1987 through 1999, then discontinued until the 2009 vintage, at which point Foradori was certified biodyamic and Elisabetta began amphora-aging both wines.