The results obtained through years of biodynamic farming and observing stability in the vineyard emphasized the character of each plot of land and made us realize that we would need to undertake a separate vinification across two vineyards.
Through the use of amphorae (Tinajas from Villarrobledo, Spain), with their particular shape and the porosity of the clay that they are made of, the winemaking process is undertaken with purity and balance. The process of turning grapes into wine is not effected by outside influences; the amphora acts as a shield, allowing the grapes to progress with only the character of the earth and grape variety as their guidance. Morei means ‘moro’ or ‘dark’ in the Trentino dialect and the grapes cultivated in this vineyard are a firm echo of this. Their roots rest among the pebbles and the sand in the earth carried by the Noce River, cultivating wines with a texture of minerality and density. Morei Teroldego resumes form and is reborn amplified and transformed.
Tinaja Clinidrica is the name for the 350 liter capacity elongated clay container in which Morei and Sgarzon spend 12 months maturing, unlike their vinous namesakes. Morei and Sgarzon Cilindrica are distinguished by their clarity of expression, precision and harmony. They mirror processes, linked to the way clay helps to exchange and aggregate elements that are typically opposing.
Name of wine: Morei Teroldego Vigneti delle Dolomiti IGT
Vineyard location: Vigneto Morei, Campo Rotaliano, Mezzolombardo
Hectares: 2.5 hectares
Terroir: Alluvial soil with many pebbles
Fermentation and fining: In amphorae, on skin for 8 months + 12 months (with no skin) in cilindrica amphorae
Annual production: 2.400 bottles