Cerviero Rosso Veneto IGT

Cerviero CaBotta
Main characteristics
0,75 liters.
Цвет и сахар
Red dry wine.
Сорта винограда
Corvina 50%, Corvinone 20%, Cabernet Sauvignon 25%, Turchetta 5%.
Вяленый виноград
70 days.
Выдержка в бочке
6 months in American oak.
Килограм на бутылку
2,2 kg of fresh grapes in each bottle.

Short description

Special signature red dry wine produced from dried grapes with the fermentation in the patented tank Fermentino Ca’Botta® for an extra potent body.


This Super Veneto wine is made similar to Amarone DOCG with the use of 25% Cabernet Sauvignon, which adds the freshness of Cabernet tannins to the traditional wine.

The olfactory note of cherries, raspberries and forest berries is followed by a green pepper and spicy herbs. The taste of blackberries and black currant is followed by a long and complex aftertaste. Which combines the warmth and softness typical of the autochthons of Veneto, with the tannins of the powerful and daring young Cabernet Sauvignon - you will find the aftertaste in the tones of thyme and cherries.

Food pairing

CERVIERO Rosso Veneto IGT is ready to drink immediately after opening, but for the best enjoyment it requires at least 20 minutes of decantation.

Luca Maroni (Italy) - 89/100.
SAKURA 2018 (Japan) - Gold.
The WineHunter Award 2019 (Italy) - Candidato Award.
I Vini Veronelli (Italy) - Two stars.
EnoConegliano (Italy) - Bronze seal.
Technical details

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 50% of their mass, are pressed in December. As a result, each bottle has 2,2 kg of fresh

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 8 ºC, fermentation is done for 20 days at a temperature below 20ºC. After fermentation the wine is aged in oak barriques, made from American oak for 6 months.

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