Elisabetta Foradori has sent us the following 2016 Harvest Report and it includes a series of video’s with 360° views to give you a participative experience of the winery at this time of the year.
Foradori Harvest 2016:
This spring, at the waken of nature after a calm winter, a wave of immediate heat favoured an early vegetative explosion. The hot start was quickly interrupted by a wet and cold end of May, which continued in a chilly summer until August started. Heat and lack of rain marked the second half of the season and continued almost uninterrupted until the end of the harvest. Single showers helped the vines in the last days before the picking, but overall, although very productive, this vintage is marked by an unbalanced climate. We will discover in the next phases of human transformation how this bipolarity transfers to the wines.
To share this year’s harvest we thought of creating a participative experience of the winery during the moment of the year, where all the challenges and efforts come to a peak.
1. This video is a condensed overview of the whole production process from the grape harvest to fermentation in our clay Tinajas.
2. The harvest in the Teroldego vineyards. Both scenes are filmed in parcels that run into our bottles of Foradori. The first part shows our harvest-team picking grapes from our wide pergola. This original method of Teroldego farming in the area of the Piana Rotaliana allowed our ancestors to be as autonomous as possible with little farmable land. Between these wide rows originally the peasants would plant vegetables or corn for polenta, keep animals and cut hay.
3. Our collaborator Andrea drives the tractor with the harvest from the vineyard to the courtyard for the next step.
4. After weighting the harvested grapes on our old scale, inbuilt in the courtyard, Lorenzo moves the load from the scale to the processing area. Here the single grape is separated from the stalk and pumped to the cellar without being pressed.
5. The harvest team at lunch. This year our team was particularly young with and average age under 30 and coming from 7 different countries.
6. The Foradori brothers Emilio and Theo take care of the grape stomping or pigeage in the cellar. During the fermentation in the amphorae this is done twice a day for every tinaja.
Mike & Matt