So I decided to repeat this experiment. On July 8, I opened another btl of this Foradori. It was pretty much the same wine as I opened back on July 1.
I drank half the btl and left the remaining contents out on the counter in an unstoppered btl exposed to the open air. I revisited the opened wine again on July 14 and again last night. This time, the result was exactly as I expected. It had lost most of that lovely Teroldego fruit. Was a bit tired/dried out. A tiny amount of oxidative character. Pretty hard & tannic on the palate. It behaved like nearly all the other reds I leave out on the counter. There was absolutely zero signs of EA/VA/acetic acid in the wine whatsoever.
So my original speculation that July 1 btl developed those high levels because it was a natural wine was not at all supported by this experiment. Probably not going to bother to take a 2’nd data point.
Tom