The Amphorae at Foradori

Terracotta amphoras have been used at Foradori since 2008 when, on the recommendation by Giusto Occhipinti of COS (Sicily), Elisabetta purchased one Spanish tinaja and began experimenting with skin contact whites using the native Nosiola grape from their Fontanasanta site.  The outcome was so positive that they began fermenting Teroldego from the single sites of Morei (stony soil) and Sgarzon (sandy soil).   Both whites and reds spend between six and eight months on the skins. The original Spanish jars have since been replaced by locally made ones, fitted with custom-made stainless-steel lids (no two are the same) which,  Emilio mentioned,  cost more than the jars themselves.  They now have 247 amphora in the cellar.