Ca 'Botta Alta Valpolicella Superiore

Tenute Ca’Botta call themselves “an Italian innovative winery that specialises in making dry
wines from dried grapes”. We call them a bit crazy!

Even their most basic wines are made using a technique called apassimento. After the
grapes are harvested they are set out on wooden slats in a temperature controlled
warehouse to allow the grapes to dry out. This concentrates the sugar and flavour - great for
big full bodied wines.

However it also means it can take double the amount of grapes to make one of their wines -
their accountant must have a stressful job!

Based in in Valpolicella DOC, Veneto, in the northern part of Italy, Ca'Botta is also known
for combining winemaking innovations (they have developed their own patented tank
Fermentino Ca'Botta®) with a mix of traditional winemaking techniques that gives
exceptional balance to the wines.

A blend of Corvina Veronese, Rondinella and Corvinone grown on clay-limestone soils at 380 - 520 meters above the sea level.

Grapes are picked by hand before fermentation in the winery's patented tank Fermentino Ca’Botta® for an extra potent body. Ageing is in 225l French Barriques.

Intense ruby red wine. The bouquet is rich in a variety of red berries, cherries, spicy herbs, and plums, combined with notes of chocolate, smoke, and minerals.
The taste is full of ripe cherries, blackberries, blackberries with tones of white pepper. Soft and elegant tannins and balanced acidity leave a feeling of freshness and desire to try this wine again and again