2023 Foradori 'Morei' Teroldego MAGNUM

'Morei' is the darker, denser counterpart to Sgarzon. Its name means “dark” in the local dialect, and the vineyard lives up to it. The vines grow in Campo Rotaliano on alluvial soils rich in pebbles, carried and shaped by the Noce river. The result is a Teroldego with more depth, darker fruit and a stronger sense of mineral density.

Foradori began producing Morei as a separate wine in 1987, the same year as Sgarzon. That decision was crucial: it showed that Teroldego, like Pinot Noir or Nebbiolo, could express different vineyard identities when treated with enough attention. Morei and Sgarzon are therefore not just special bottlings. They are arguments for the complexity of Teroldego itself.

The wine is fermented and aged for 8 months on the skins in tinajas from Villarrobledo, Spain. This is central to the wine’s character. The amphora acts as a vessel of purity and balance: porous enough to allow slow evolution, but neutral enough not to impose flavour. It protects the voice of the vineyard rather than covering it with oak.

In Morei, the tinaja amplifies the wine’s natural darkness and texture. It gives the palate grip, breadth and savoury structure, while preserving the freshness that keeps Teroldego alive and energetic.

In the glass, the 2023 shows a deep ruby colour with purple tones. The nose is darker and more grounded than Sgarzon, with blackberry, black cherry, plum, violet, liquorice, pepper, wet stone and earthy spice. On the palate, it is textured and mineral, with juicy dark fruit, fine tannins and a long, savoury finish.

Morei is not simply the fuller wine and Sgarzon the fresher one. Morei is about darkness, stone, density and calm force. It is Teroldego shaped by pebbles, clay, skin contact and time.

Presented in Magnum, this larger format offers slower, more graceful ageing, preserving freshness while allowing the wine to develop greater complexity and depth.

100% Organic.

Slow-cooked beef cheek, roast lamb shoulder, pork belly with herbs or apple purée, pasta and risotto with a mushroom-based sauce or ricotta and spinach filled pasta, or aged cheeses.

Serve: 16–18 °C
Drink: 2026–2038
Score: Vinous 93