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!

2019 La Cattiva Bianco

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.


2019 La Cattiva Rosato

Soil: Clay and limestone
Grape: 100% Montepulciano
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. 


2019 No Virus Please on the dance floor

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 there’s a gang of different grape varieties mingling on a disco to create this wine. The virus was of course a natural thing to add to the name this year. Cheers!