Ca’ Botta is an Italian winery based in Verona. It has been making wine since 2009 and today works 25 hectares across Valpolicella and the Garda/Brescia area. Its range runs from Amarone, Ripasso and Valpolicella to dry appassimento whites, Garda wines and Metodo Classico.
Appassimento is one of Ca’ Botta’s clearest signatures, used far beyond Amarone and for different purposes from wine to wine. High-hillside Valpolicella vineyards and Fermentino Ca’Botta® — its patented fermentation and maceration system developed for highly concentrated wines — are part of a recognisable approach that changes with the wine rather than forcing the whole range into one style.
Appassimento is one of Ca’ Botta’s clearest signatures, used far beyond Amarone and for different purposes from wine to wine. High-hillside Valpolicella vineyards and Fermentino Ca’Botta® — its patented fermentation and maceration system developed for highly concentrated wines — are part of a recognisable approach that changes with the wine rather than forcing the whole range into one style.
Story of Ca'Botta
2009
First harvest
Ca’ Botta completes its first harvest, beginning the winery’s own production in Valpolicella.
2013
Signature Wines
Ca’ Botta bottles its first premium wines, marking the development of the concentrated house style that would become central to the winery.
2014
Fermentino Ca'Botta®
Ca’ Botta files the patent application for its fermentation apparatus and method.
2017
Patent & Concept Wines
The Fermentino patent is granted. Il Priore and La Callaia are bottled for the first time, establishing Ca’ Botta’s Concept Wines.
2025
First Metodo Classico
After 48 months on the lees, Ca’ Botta completes its first Metodo Classico rosé, fulfilling a long-held ambition to make a traditional-method sparkling wine of its own.
Ca'Botta's mission
To offer full-bodied wines where alcohol does not distract from the enjoyment of the taste.
High-altitude Valpolicella at around 500 metres
Strong hillside winds
Regular air movement helps bunches and foliage dry quickly after rain and reduces humidity around the fruit. This gives Ca’ Botta more freedom to wait for full maturity rather than harvest simply because wet weather has arrived.
South-west exposure
The south-west-facing slopes receive long afternoon sun, bringing the grapes to full ripeness. At these elevations, cooler conditions — particularly at night — help preserve the acidity and freshness needed to keep ripe, structured wines vivid rather than heavy.
380–520 metres above sea level
Ca’ Botta’s Valpolicella vineyards lie between 380 and 520 metres above sea level, on sloping ground that helps excess rainwater drain away. Together, elevation, exposure and airflow form the vineyard foundation of Ca’ Botta’s Valpolicella style: ripe, concentrated fruit held in balance by acidity, freshness and structure.
Tenute Ca’Botta -
Dry wines from dried grapes.
Appassimento — the partial drying of grapes before fermentation — is central to Ca’ Botta’s approach to concentration. The technique reaches far beyond Amarone, including dry Garganega and Riesling, and is used across much of the range.
Where it is used, appassimento gives Ca’ Botta a way to build intensity, body and texture while preserving freshness and balance. Its role changes with the wine: it can deepen fruit, give dry whites unusual breadth, or push concentration furthest in the Concept Wines. Dried grapes are a tool for different expressions, not a recipe for uniformity.
Where it is used, appassimento gives Ca’ Botta a way to build intensity, body and texture while preserving freshness and balance. Its role changes with the wine: it can deepen fruit, give dry whites unusual breadth, or push concentration furthest in the Concept Wines. Dried grapes are a tool for different expressions, not a recipe for uniformity.
Signature wines
Signature Wines form the core of Ca’ Botta’s portfolio. Across the collection, appassimento is used with a different purpose in every bottle: to shape three distinct expressions of Amarone, deepen fruit and texture in Ripasso and Valpolicella, give Cabernet and Garganega greater breadth, and carry the richness of Recioto with freshness.
What connects these wines is not one flavour profile, but one idea of balance: concentration held by freshness, savoury depth and structure. Each wine keeps its own identity; together they define the Ca’ Botta style.
What connects these wines is not one flavour profile, but one idea of balance: concentration held by freshness, savoury depth and structure. Each wine keeps its own identity; together they define the Ca’ Botta style.
Concept wines.
Concept Wines are where Ca’ Botta pushes appassimento furthest and asks the most of Fermentino Ca’Botta®.
Extended drying concentrates flavour and texture; Fermentino was developed to give wines of this scale the body and structure to carry that intensity with clarity, elegance and harmony.
Extended drying concentrates flavour and texture; Fermentino was developed to give wines of this scale the body and structure to carry that intensity with clarity, elegance and harmony.
ALTA Collection
ALTA is Ca’ Botta’s high-hillside interpretation of Valpolicella, expressed in three distinct wines: a juicy, floral Valpolicella Superiore; a peppery Ripasso with a clean mineral finish; and a fresh-fruited, supple Amarone. Cellar ageing adds breadth and definition to the ripe fruit and freshness that connect the line.
Sparkling wines
At Ca’ Botta, Sparkling Wines are built around Metodo Classico. Grapes central to the estate are given time on the lees to develop depth, fine texture and the structure to stay at the table. Alongside this Metodo Classico core, Prosecco DOC YM brings the classic immediacy of Glera — lighter, fruit-led and naturally suited to the aperitif.
