Ca 'Botta Rubicondo

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.

Red wine of an intense ruby red color. The olfactory note reveals the elegant light notes of herbs and tobacco. Drinks very pleasantly. The taste is rich in matured cherry and aronia , with notes of sun-dried berries and marzipan with a chocolate topping in the finish