Rosso Natìo and Teroldego Morei

We have always had a inclination for research and comparison, which has inspired us with many ideas. This is how the "guest shelf" was born—a dedicated space in our store for showcasing comparisons. What does it consist of? Periodically, we will offer one or more "guest wines" on our shelves, bottles from other wineries, both local and non-local, displayed alongside one of our labels. This is how the Natìo - Morei pairing was created, available in our winery starting January 2025 (while supplies last).

What unites Natìo and Morei is their long maceration on the skins: 6 months for Natìo and 8 months for Morei. This is not a traditional maceration, which usually involves 10-15 days of contact, but a more extended process, only possible with perfectly intact and ripe grapes. The result in the bottle is a wine of great concentration, complexity and persistence.

Rosso Natìo 2015 by Ca' Lustra Zanovello originates from the Mediterranean Arquà Petrarca, on limestone soil, south of the Euganean Hills. A blend of Cabernet and Merlot, it expresses notes of red fruit jam, licorice and rhubarb, enriched by floral hints and sweet spices. On the palate, it offers a solid structure, balanced freshness and elegant tannins, with remarkable persistence. It ages for a year and a half in old and large oak barrels. With a production of 3,000 bottles, it is not made every year. 2015 is indeed the last available vintage.

Teroldego Morei 2023 by Foradori is born in Trentino, in the heart of the Piana Rotaliana, from alluvial soils rich in pebbles. In the glass, it expresses freshness and pronounced minerality, with a bouquet of black fruits, herbs and wild spices. On the palate, it is soft and full, deep and persistent. It matures in amphorae for 8 months, the same duration as the maceration, producing about 10,000 bottles.

Two very different territories, capable of producing wines that combine concentration and elegance. A pairing that deserves to be explored and appreciated, perhaps in good company, to discover how long maceration and attention to detail can give life to unique sensory experiences.