As for all Foradori wines, the farming is certified-biodynamic and the harvest is by hand. Sgarzon is very close to the Morei site and made identically: destemmed whole berries are put in clay amphorae for spontaneous fermentation and aging for 8 months. There is no sulfur used until racking and bottling. Both Sgarzon and Morei develop more quickly, being raised in clay, compared to the traditional foudre-aged Foradori red, and are therefore released earlier. The Sgarzon is richer and silky. Firm yet polished tannins frame a core of expressive red fruit in this harmonious, impeccably balanced Teroldego.
