Description
Ca’Botta, Valpolicella Ripasso Superiore made from Corvina grapes (70%) with a small addition of varieties Rondinella (25%) and Korvinone (5%). The vineyards are located at an altitude of about 450 meters above sea level. Strong winds and the soil characteristics create the conditions for a great harvest, which determines the quality of a great wine. The wine is produced by technology “ripasso”, on which the wort passes a secondary fermentation in oak barrels using a cake of grape skins left over after vintages of Amarone. The high content of tannins and aromatic substances in the meal gives special organoleptic quality of the wine.
The grapes for the production of Valpolicella Superiore Ripasso is carefully sorted. The first fermentation is carried out at a controlled temperature of 22-28 C in stainless steel containers. Then the wine goes maceration for 15-20 days and a secondary fermentation in oak barrels. Valpolicella Superiore Ripasso Excerpt runs oak barrels, after bottling the wine is aged for several months in the bottle.
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