The Taste of the Earth – a wine tour through vineyards, glasses and picnic moments

Let’s go. The journey begins at MONROC

At 9 in the morning we hop on our MonrocBus. We keep it small – max eight people – because the best experiences are the ones you live slowly, without rushing. With us is Nicole, our sommelier, ready to guide you through stories, aromas and curiosities from the world of wine. In less than an hour we reach the Piana Rotaliana, one of the most renowned wine regions in Trentino. This is where one of the territory’s true stars is born: Teroldego.

Foradori: when wine becomes vision

Foradori is not just a winery. It’s a living laboratory where agriculture, nature and wine culture come together.  Everything revolves around a clear philosophy: respecting the land and its rhythms. Here, viticulture is biodynamic – an approach that sees the vineyard as a living ecosystem. That’s also why some wines age in terracotta amphorae – the tinajas: an ancient method that allows the wine to fully express its connection to the land. The result? Authentic, deep, vibrant wines.

Teroldego like you’ve never tasted it before

During the visit, we discover two of the winery’s most iconic labels.

Granato
It’s the purest expression of Teroldego. Born from old pergola-trained vines in the heart of Campo Rotaliano, its name comes from the pomegranate – a symbol of intensity, beauty and depth. A powerful yet elegant wine, capable of telling a story that spans generations.

Sgarzon
A completely different Teroldego. Fresher, more vibrant, more vertical. It comes from sandy soils and ferments in terracotta amphorae for eight months in contact with the skins. The result is a surprising wine: lively, with fine tannins and strong personality.

The most awaited moment: picnic among the vines

Then comes the moment everyone is waiting for. We move into the vineyard rows. In front of us: vines, mountains and silence.

Here, a biodynamic picnic awaits, prepared with the farm’s own products:

• cheeses made from the milk of Grigio Alpina cows
• biodynamically grown vegetables
• farm preserves and natural fermentations
• and of course, the winery’s wines

Among the cheeses, you might find:

Seimani
A cheese born from the meeting of three women and three agricultural know-hows: pasture-raised cow’s milk, mountain herbs and aging in amphorae.

Strack40
A stracchino aged for 40 days and washed with Nosiola, giving the rind elegant and complex aromas.

And then, surprising fermentations like the Dolomitic kimchi: cabbage fermented for at least 90 days in terracotta, with a fresh and slightly tangy taste.

A picnic that is more than just lunch. It’s an agricultural story made of hands, soil and seasons.

A different kind of Tuesday

Around 2:30 pm we head back to MONROC. Your eyes are still full of vineyard greens. Your palate still holds the flavors. And in your memory, that unmistakable feeling of truly meaningful experiences: when you discover something real. Because wine is not just a drink.
It’s a territory. It’s a story. It’s a way of exploring. And here at MONROC, you already know… we have a thing for exploration.