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Ca'Botta Società Agricola Semplice

Via Cajò Trezzolano, 37141 Trezzolano (VR)
Italy
Telephone +39 045 982875
Fax +39 045 982875
amministrazione@cabotta.it

Hall map

ProWein 2020 hall map (Hall 15): stand D68

Fairground map

ProWein 2020 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  wines from Europe
  • 01.01.09  wines from Italy
  • 01.01.09.21  wines from Veneto

Our products

Product category: wines from Veneto

Ca' Botta Soc. Agr. Semplice TENUTA CAJO’ AMARONE DELLA VALPOLICELLA DOCG 2014

Valpolicella - Signature red dry wine produced from dried grapes with the fermentation in the patented tank Fermentino Ca’Botta® for an extra potent body. Red Dry Wine Alcohol Strength 16%. Grapes: Corvina 55%, Corvinone 30%, Rondinella 10%, Oseleta 5%. Dense and very concentrated wine, with a very deep red, almost black color. The olfactory note starts with powerful and incredibly long tones of blackberry and cherries, topped with green pepper, dark chocolate, thyme, rosemary, meadow flowers, some honey-herbs and honey, with a smoke finish. The taste is as dense and rich as the bouquet, with the bitter notes of almond liqueur in the finish. This is a perfectly balanced and very memorable wine. Made from a selection of the best grapes collected strictly by hand, with careful quality control. Grapes are harvested from end of September until mid- October. The collected grapes are carefully placed into the net boxes, and dried with fresh air from the outside, ventilated with high altitude mountain air. Yielded grapes, that have 50% of their mass, are pressed in January. As a result, each bottle has 2,2 kg of fresh grapes. Vinification: Maceration and fermentation are done in the stainless steel tanks Fermentino Ca’Botta® using a patented method. The duration of the maceration is 10 days at a temperature below 8oC, fermentation is done for 30 days at a temperature below 20oC. After the fermentation, the wine is aged in oak barriques, made from American oak for 12 months. Then the wine rests in stainless tank for 12 months, and another 12 months after bottling. TENUTA CAJO’ Amarone Della Valpolicella DOC is ready to drink immediately after opening, but for the best enjoyment it requires at least 40 minutes of decantation.

Region
Italy > Veneto > Valpolicella

Alc.: 16 % ABV   |   RS: 8 g/l   |   TA: 1.85 g/l

Blend
55% Corvina, 30% Corvinone, 10% Rondinella, 5% Oseleta

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Vintage
2013-2015

Designation
dry

Color
Red

Wine Type
Still wine

Awards
95 points or more

Primary Variety
Corvina

Product category: wines from Veneto

Ca' Botta Soc. Agr. Semplice TENUTA COSTA ROSSA VALPOLICELLA RIPASSO DOC SUPERIORE 2014

Valpolicella - Signature red dry wine produced with the double fermentation “ripasso” technique using dried pressed grapes from Tenuta Cajo’ Amarone Della Valpolicella DOCG with fermentation in the patented tank Fermentino Ca’Botta® for an extra potent body. Red Dry Wine Alcohol Strength 14,5%. Grapes: Corvina 50%, Corvinone 30%, Rondinella 10%, Croatina 10%. The olfactory note is characterized by the variety of spices and berry notes, thyme, rosemary, spicy herbs, black pepper and prunes, fused with the tones of chocolate, smoke and minerals. The taste is rich in fresh berries - cherry, blackberry, chokeberry, with the tones of green and white peppers. Soft, elegant tannins leave a feeling of freshness and balance. Made from a selection of the best grapes collected strictly by hand, with careful quality control. Grapes are harvested from the beginning of September until the first week of October. The collected grapes are carefully placed into the net boxes, and dried with fresh air from the outside, ventilated with high altitude mountain air. Yielded grapes, that have 80% of their mass, are pressed in November. As a result, each bottle has 1,8 kg of fresh grapes. Vinification: Maceration and fermentation are done in the stainless steel tanks Fermentino Ca’Botta® using a patented method. The duration of the maceration is 5 days at a temperature below 8oC, fermentation is done for 10 days at a temperature below 20oC. After the fermentation dried pressed grapes from Tenuta Cajo’ Amarone Della Valpolicella DOCG are added to the wine and the wine is fermented for a second time in the stainless steel tanks Fermentino Ca’Botta® done for 10 days at a temperature below 20oC. After fermentation the wine is aged in oak barriques, made from American oak for 6 months. TENUTA COSTA ROSSA Valpolicella Ripasso DOC Superiore is ready to drink immediately after opening, but for the best enjoyment it requires at least 30 minutes of decantation.

Region
Italy > Veneto > Valpolicella

Alc.: 14.5 % ABV   |   RS: 7.6 g/l   |   TA: 1.59 g/l

Blend
50% Corvina, 30% Corvinone, 10% Rondinella, 10% Croatina

More Less

Vintage
2013-2015

Designation
dry

Color
Red

Wine Type
Still wine

Awards
3.5 points or more

Primary Variety
Corvina