Like the other single-site Teroldego, Sgarzon, the Morei spends 8 months on its skins in clay amphorae, untouched until blending and resting in cement before bottling. Compared to the sandier-soiled Sgarzon, Morei tends to have a darker, denser, more brooding character with chewier tannins and a stronger mineral finish. Interestingly, because of the effect of aging in clay, Morei, like its sister bottling Sgarzon, is ready and released before the more traditionally aged Foradori Teroldego.
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