The Masseria La Cattiva was founded by a group of friends (and former brewers) – Leonardo, Alfredo, Paolo, Michele, Loreto, Manfredi, and Marianna – brought together by their shared passion for natural fermentation and low-intervention wine.
In 2018, the group began experimenting with their own fermentation methods, and in 2019, they decided to revive the farm.
The 6 hectares of vineyards are organically farmed with strict attention to detail. Everything is done by hand, and the only products used in the vineyards are sulfur and copper. Fermentation is 100% spontaneous, without the addition of sulfites.
La Cattiva’s wines reflect the team's extensive technical expertise, honed in the world of brewing. They approach winemaking with a sense of awareness and boldness, questioning conventional rules and exploring new processes. Many of their wines defy categorization, with some being challenging and others incredibly simple – but all of them are undeniably unique!
--
Zero sulfites and spontaneous fermentation, like all wines from Masseria La Cattiva, define this bottle. The aroma opens with herbal notes of grass and fresh fruit, followed by a hint of citrus. A subtle quinine flavor, reminiscent of tonic water, also rises into the nose. On the palate, it’s incredibly pleasant—fruity, refreshing, and with a beautifully balanced acidity.
This wine, made from an exchange of grapes with Lammidia winery, is a tribute to their enduring friendship.