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.