Foradori Sgarzon Cilindrica Teroldego Vigneti delle Dolomiti 2018 Bio

Foradori Sgarzon "Cilindrica" Teroldego Vigneti delle Dolomiti 2013 is a striking expression of Trentino’s signature red grape, crafted from a single, sandier parcel that naturally gives a more lifted, refined style of Teroldego. Sitting in contrast to the more powerful Morei cuvée, Sgarzon showcases freshness, precision and a quietly intense depth. The use of clay amphorae and Foradori’s biodynamic approach have made this wine a modern benchmark for what Teroldego can achieve in the Dolomites.

Tasting Notes
In the glass, the 2013 Sgarzon Cilindrica shows a deep ruby to garnet core with bright, translucent edges—mature yet still vibrant. The nose is complex and inviting: ripe blackberry, black cherry and cassis are interwoven with violet blossom, subtle wild herbs, black tea, graphite, licorice and a touch of earth and spice emerging with air. On the palate, it is both refined and structured, with a beautiful push-and-pull between juiciness and tension. Dark berry fruit is carried by fresh, mouthwatering acidity and framed by fine, silky tannins shaped by the long maceration in amphora. Mineral undertones and a cool, almost ethereal elegance give the wine length and definition, with a lingering finish of dark fruit, spice and flowers. At over a decade from harvest, the 2013 is entering a superb drinking window, but it still has the concentration and structure to evolve further for several more years under good cellaring conditions.

Production
Sgarzon comes from a single vineyard in the Campo Rotaliano plain in Trentino, where sandy, alluvial soils and the cool influence of the surrounding Dolomites produce a more delicate, aromatic style of Teroldego. The vines are farmed biodynamically, and grapes are harvested by hand at optimal ripeness to preserve freshness and purity. In the cellar, whole berries undergo an extended maceration of around eight months in Spanish clay amphorae (tinajas), the signature “Cilindrica” vessels that allow gentle micro-oxygenation without imparting oak flavor. After this long, patient infusion of skins and juice, the wine is pressed and returned to amphorae or inert vessels to settle, bottled with minimal intervention to reflect its terroir as faithfully as possible.

Food & Serving
This Teroldego’s balance of freshness, depth and fine tannin makes it very versatile at the table. It pairs beautifully with roasted or braised lamb, game birds, veal ossobuco, mushroom risotto, grilled sausages, hearty pasta with ragù, and aged mountain cheeses from the Alps. For best enjoyment, serve at 16–18°C (60–64°F). Decanting for 45–60 minutes helps the wine open fully, allowing the floral, mineral and spice notes to emerge and the tannins to become even more velvety.

Producer
Foradori is one of the most influential estates in Trentino and a key force behind the renaissance of Teroldego. Led by Elisabetta Foradori, the winery began a quiet revolution in the 1980s and 1990s, moving away from high-yield, industrial styles toward terroir-driven, characterful wines. Today, the estate is certified biodynamic and is widely regarded as a reference point for authentic Alpine reds. The single-vineyard amphora wines, Sgarzon and Morei, are among Foradori’s most celebrated bottlings, frequently cited by critics and sommeliers as exemplary, ageworthy expressions of Teroldego and of the unique Dolomite landscape.

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