The 2018 Teroldego Morei (closed in a wax-sealed bottle) is fermented on the skins in amphorae. Fruit comes from the estate's 2.5-hectare Morei vineyard with alluvial soils and lots of rocks. This is the sister wine to Foradori's other single-vineyard expression from Sgarzon, and of the two, this one offers a little more heft and power. The wine reveals dark berry and dried cherry aromas, and you do taste the tannic firmness from the skins. That dark fruit cedes to elements of licorice, potting soil and dried rose.

This wine takes a little while to open, but it exhibits beautiful and radiant intensity once it has had a chance to settle in the glass. This 2017 Teroldego Morei (the grapes are fermented on the skins in amphorae) puts on quite a performance thanks to the sheer exuberance and energy of the bouquet. Black and plummy fruit are followed by spice, peppercorn, dried sage and tangy licorice. You also get softer tones of tilled earth and smoke. Bottle production is 12,000 strong.

Compared to fruit from the Sgarzon vineyard, the 2016 Teroldego Morei is a bit more open and accessible. Perhaps this wine takes longer to open, but once it unfolds in the glass it offers immediate brightness and aromatic clarity. This wine pours forth with naked Teroldego fruit aromas of black cherry, currant and dried plum. Like the other wines in this series, it sees extended skin contact during fermentation in clay amphorae. The finish offers grilled herb, tilled earth and a spicy touch of white pepper. Some 12,000 bottles were made.