Botter was founded by Carlo Botter and his wife Maria in 1928 in Fossalta di Piave, a small town near Venice. It started off as a small business selling local wines in barrels and demijohns.
In the ‘60s the two sons, Arnaldo and Enzo, joined the Company and began to sell wine in bottles. They boosted the Company’s presence on the Italian market and – most importantly – gave life to a gradual process of expansion throughout other countries, which would then turn into the Company’s main source of income.
In the ‘70s Botter was able to keep up with the growing International market and expand its range. Some of its Veneto wines came from the family vineyards, located near Treviso.
In the ’80s, thanks to various close collaborations with local producers, Botter began providing new wines from Abruzzo, Campania, Puglia and Sicily, offering a wide range of products made with grapes from native vines; this was only the starting point of Botter multi-territorial approach that would later develop and spread across the country, from Northern to Southern Italy.
At the end of the 90s, the third generation - Annalisa, Alessandro and Luca - entered the Company and Botter started witnessing a further evolution.
A brand-new business model was adopted, more suited to the needs of a dynamic and global market.
Today Botter is one of the largest producers and exporters of Italian wines with 1 out of 20 bottles of Italian wine exported to the world is produced by Botter.
Brand: Lupo Meraviglia
The peculiarity of this wine, obtained from a blend of Negroamaro and Malvasia Nera, relies in its vinification method which involves the use of millstones during the fermentation process. These ancestral elements had been used in Apulia since the first wine-making experiences, and various archaeological findings attested their presence in the Salento area. They were made of stone and their characteristic shape (low, wide and completely open) allowed a better contact between the must and the skins with respect to the traditional wine making methods, improving the dissolution of oxygen during the fermentation process. Nowadays, the grapes are vinified inside the “modern” stainless steel millstones, whose shape and characteristics mirror the original ones. The wine obtained, with no oak refining, has a great structure, concentration and a very high persistence; the complete extraction of all the skins parts and the greater dissolution of oxygen during the fermentation process result in more mature tannins, which become less aggressive and more long-lasting.