About Ca' Botta
Tenute Ca' Botta has worked the hills northeast of Verona since 2008, with its base at Grezzana and vineyards climbing to around 500 meters. The house identity is built entirely around dried grapes: nearly every red passes through appassimento, and fermentation happens in the estate's own patented Fermentino Ca' Botta tank, designed to draw unusually high extract and body from the fruit. The results are dense, dark, sweetly spiced wines in a firmly modern register, some made without added sulfites, that have found an audience well beyond the Veneto.
Prices are for take away and shipping. The wine bar serves from its own list.
The winery
About Ca' Botta
History
Tenute Ca'Botta is a young estate. Its first harvest and the start of production in Valpolicella came in 2009, and the first top wines were bottled in 2013. The company is Ca'Botta Società Agricola Semplice, based at Grezzana, near Verona.
In 2014 the winery filed a patent for its own fermentation and maceration tank, called Fermentino Ca'Botta, and the patent was granted in 2017. That year it also bottled Il Priore and La Callaia for the first time, opening a line of limited reserve wines. A rosé Metodo Classico, aged 48 months on the lees, followed in 2025.
The land and the vineyards
The estate works 25 hectares: 20 in Valpolicella and 5 on the Brescia side of Lake Garda, where Riesling is grown. The Valpolicella vineyards climb the slopes above the Squaranto valley at 380 to 520 metres above sea level. The soils are calcareous and drain well, which helps the grapes stay healthy when rain falls.
Only local varieties are used for the Valpolicella reds: Corvina, Corvinone and Rondinella. Harvest is by hand, and the grapes are dried in the estate's own loft before fermentation.
The wines
Drying the grapes, called appassimento, is the winery's main tool, and it is used across much of the range, not only for Amarone. The Grandi Vini line includes three different Amarones, Ripasso, Valpolicella, Cabernet, Garganega and Recioto. The Riserve produzione limitata, such as Il Priore and La Callaia, come from the most intensely dried grapes made in the Fermentino tank, and the ALTA collection offers a Valpolicella Superiore, a Ripasso and an Amarone.
The stated aim is full bodied wines in which alcohol does not outweigh the pleasure of drinking them. Every wine rests in bottle for at least six months before it is sold. The range also holds a Prosecco DOC and the Metodo Classico rosé.
Today
Ca'Botta sells through its online shop, with delivery in Italy, and receives visitors for guided cellar tours and tastings by booking. Several tastings are listed through a visiting platform, from a classic tasting to a sommelier led one.
- Founded
- 2009 (first harvest)
- Area
- Grezzana, Valpolicella, plus Brescia side of Lake Garda
- Vineyards (hectares)
- 25 (20 Valpolicella, 5 Brescia)
- Main grapes
- Corvina, Corvinone, Rondinella; Riesling in Brescia