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Ca’Botta Cajo Amarone DOCG 2014

$180.00
Ca’Botta’s highest quality fruit is air dried for 100 days prior to fermentation meaning that 2.2 kgs of fruit are required to make each bottle! This is incredibly, long, concentrated and complex… savour this over a few hours and you may well see black tea, spices, blackberries, cherries, thyme, dark chocolate, almonds, honey and coffee. Stunning.
Ca’ Botta Cajo Amarone DOCG
Wine Specs
Region
Valpollicella DOCG, Italy
Vintage
2014
Winery
Ca’ Botta
Winemaker
Ca’ Botta
Bling
96pts Luca Maroni, 94pts Kim Brebach
Alcohol %
16
Size
750 mL
Ca’Botta is based in the Valpolicella DOC region about half an hour from Verona and makes wine exclusively from dried grapes. In normal winemaking a kilo of grapes makes roughly one bottle of wine. Even their ‘entry level’ wines like the Rubicondo are produced from dried grapes – 1.2kg’s per bottle. At the other end of the spectrum, each bottle of the massive and supremely concentrated Il Priore contains 4.3 kgs of fruit. Ca’Botta has just 20 hectares of high altitude vineyards overlooking the Squaranto Valley (350-550m above sea level) This high altitude enables them to make Valpolicella, Ripasso, Amarone and other wines of a higher than normal body, acidity and intensity of flavour. They are blessed with 3 distinct soil types, Volcanic, white limestone and red Veronese marble soil. Their plantings are primarily of the typical Amarone varieties, Corvina, Rondinella, Molinara and Corvinone but they also use Turchetta, Croatina, Teroldego, Oseletta and Cabernet Sauvignon. In addition to making regional specialties like Amarone, Ca’Botta also produce concept wines … using grapes not allowed by the Valpolicella DOC … IE the Il Priore, made in a super concentrated Amarone style after 130 days of drying the grapes contains 25% Teroldego. As Teroldego is not an official grape of the region, they cannot call the Il Priore Amarone, but the Teroldego’s naturally high acidity and tannin counterbalance the density and concentration achieved by the extended drying process – the end result being a super concentrated and rich wine which still retains balance. Ca’Botta have also received a patent for a maceration/fermentation tank they developed which facilitates maximum extraction of tannins, richness, colour and flavour from their grapes.
New Italian Wine Imports
New Italian Wine Imports

Our Italian Imports have landed!

We tasted hundreds of wines earlier this year at the massive German Trade wine fair, Prowein, at the Italian wine expo Vinitaly and throughout various Italian wine regions. Overseas we tasted and reviewed the wines at least twice and then we did it all again as a panel back in Australia, tasting and reviewing the best wines from those shortlisted for consideration. We settled on a very select few - just the 17 superb wines which are now in stock. Drum roll please…

Here’s a little info on each of the wineries from which we have chosen to import these beautiful wines:

Ca’ de Lion is a boutique producer which has been based in the Piedmont since 1655, making wine for many, many years. We’ve chosen to start with two of their brilliant Barberas from Asti. These are exceptional examples of Barb

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