Elisabetta Foradori was twenty, fresh out of enology school, when her father's death left the family estate in Mezzolombardo in her young but capable hands. She quickly established herself as a rising star in the wine world, adopting fully biodynamic practices that children Emilio, Theo and Myrtha carry to this day. She was also instrumental in rescuing Teroldego from a bulk-wine workhorse to a world class varietal by replanting and cultivating it via massale selection. This 100% Teroldego comes from 15 distinct hand-harvested parcels on the Campo Rotaliano, a sandy gravelly plain beneath the Dolomites left by the Noce River. Partly whole-cluster, it ferments spontaneously in cement and rests for 12 months in both cement and old barrels, unfiltered, with no new oak. Crunchy with wild bramble berry, raspberry, and alpine herbs, this beautiful light-to-medium-bodied red delivers crisp acidity and moderate tannins. Serve slightly chilled alongside Carne Salada, the local cured beef from Trentino, or Vietnamese Shaking Beef with extra black pepper.