Elisabetta Foradori is widely regarded as one of Italy’s superstar winemakers, and the country’s leading producer of Teroldego—one of Italy’s oldest and most distinguished grape varieties, genetically related to Syrah. In the mountain valleys of northern Trentino, Teroldego reaches its full potential in the renowned Campo Rotaliano subzone. All of Foradori’s vineyards are nestled in this side valley, yielding some of Italy’s most complex, profound, and compelling red wines.

“Morei”—meaning “dark” in local dialect—is a warmer, stonier 2.5-hectare parcel within the Foradori estate on the Campo Rotaliano plateau. Planted in 1984 using massale selection and guyot training, the vines are farmed biodynamically and harvested by hand. The grapes are destemmed and placed directly into clay amphorae for open-top, spontaneous fermentation without sulfur. The vessels are then sealed for 6–8 months of skin maceration.

While the classic Morei spends a short period in concrete before bottling, the special “Cilindrica” bottling sees a small portion of the wine transferred directly from the skins into unique, cylindrically shaped amphorae for an additional full year of aging. The wine is bottled unfiltered and without added sulfur, and released about two years after the regular Morei.

Aromatically, Morei Cilindrica is strikingly intense, with pure notes of red and blue fruits, fresh violets, savory herbs, and white pepper, lifted by subtle citrus and savory undertones. This is a wine of remarkable depth, elegance, and individuality—an exemplary expression of Teroldego and the unique Campo Rotaliano terroir.