Azienda Agricola La Cattiva, Sammichele di Bari

A common passion for the wild world of fermentation brought these guys (Alfredo, Manfredi, Loreto, Leonardo, Paolo and Michael) together. They became friends while brewing beer and started this project for their love of natural wine.

In 2018 they met Marianna, she lives on a farm in Puglia that grow and sells organic grapes, so they bought some grapes to experiment a bit. The tryouts didn’t turn out that bad and made them eager for more wine, so in 2019 they rented 3 ha from Marianna, to be able to both work in the vineyards and make more wine.

 They also started to restore her old abandoned ‘Masseria’ (traditional style Puglia farmhouse) where they held cows before, where they now make and store the wines.

The grapes they farm is Primitivo, Negramaro, Aleatico,
Montepulciano, Aglianico and Trebbiano.

What they want to achieve is both bringing life back to this historical place and to create unique, authentic wines. Because of their history as brewers, they have a very open mind when it comes to wines. The only limits are that it needs to be wines they want to drink, and of course produced without any additives.

These wines really have their own characters. They are refreshingly easy to drink, uncomplicated, yet interesting and fun. Try it out!

2020 La Cattiva Spettinata

Soil: Clay and limestone
Grape: Trebbiano
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/h

Vinification: The fermentation is spontaneous and after 2 months of ageing in tank, about 10% of fresh must is added to the wine for refermentation and ageing in bottle for another 6 months creating fine bubbles.


2020 La Cattiva Bianco (Also in 20 liter key keg)

Soil: Clay and limestone
Grape: 100% Trebbiano
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/ha

Vinification: Direct press before fermentation and ageing in stainless steel tanks for 6 months before bottling.


2020 Orange

Soil: Clay and limestone
Grape: Trebbiano & Malvasia
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/ha

Vinification: Direct press before fermentation and ageing in clay vessels with a 7 months long maceration.
The blending takes place right before bottling.


2020 No Virus Please on the dance floor (25cl can)

Soil: Clay and limestone
Grape: 50% Negramaro 35% Aglianico 15% Trebbiano
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/h

Vinification: Direct press before fermentation and ageing in stainless steel tanks for 6 months before bottling with an addition of unfermented must, to create natural light bubbles. The name refers to the a gang of different grape varieties mingling on a ’disco’ hence creating this wine. The virus was of course a natural thing to add to the name this year. Cheers!


2020 La Cattiva Rosato

Soil: Clay and limestone
Grape: Montepulciano and Primitivo
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/h

Vinification: The grapes are crushed and macerated with the skins for 12 hours, before a careful pressing is carried out. Then the fermentation continues in stainless steel tanks followed by ageing in the same for 6 months before bottling. 


2020 La Cattiva Rosso

Soil: Clay and limestone
Grape: Montepulciano and Primitivo
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/h

Vinification: The grapes are destemmed and then crushed followed by a short maceration for i day with frequent punch downs. It is then pressed and moved to stainless steel tanks for fermentation and maturing for 8 months until bottling.


2020 Trebbianico

Soil: Clay and limestone
Grape: Trebbiano & Aglianico
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/h

Vinification: A collaboration of friends where the Aglianico is from La Cattiva’s vinyerads in Sammichele and the Trebbiano from the Ortona vineyards of Cantina Indigeno in Abruzzo.
All the grapes are put in tank together for one week whole cluster carbonic maceration.
After fermentation is done the press takes place followed by fermentation and ageing in stainless steel tanks.


2020 Running a business with nature can never be 100% correctly predicted

Soil: Clay and limestone
Grape: Primitivo
Appellation: VDT
Age of Vines: planted 2001
Yields: 40 hl/h

Vinification: Whole cluster carbonic maceration for 15 days. After this the grapes are pressed followed by 6 months of ageing in steel tanks.
(The very long name of the wine refers to the unpredictability of things when working in nature, with natural winemaking).