Winery: La Cattiva is a project created by Marianna Pastore Bovio, her husband and 5 friends passionate about wild fermentations. Originally beer brewers, they were drawn to crafting wines using traditional, ancient methods. Marianna’s family vineyards in Sammichele di Bari on the high plateau of Altopiano delle Murge historically were used only to sell grapes. The vineyards were always farmed organically, the team had their first vintage in 2018. The family lands also had a long abandoned dairy cow farm [called a masseria in Puglia], they have restored the 300 year old stable into a winery. In 2019 they began renting abandoned nearby vineyards, revitalizing old vines.
Winemaking: Spontaneous fermentation with native yeasts in stainless steel, followed by 6 months ageing in steel before bottling, no added SO2.
Tasting Notes: Foggy gold in colour, with aromas of apple, sea spray, hay, a wisp of smoky earth, honey, jasmine. Lemon, hibiscus, thyme and lavender are glossed by bright acidity. A nutty streak along with tangerine linger on the salty finish. Sunny, bright, gluggable.
Bottled by La Cattiva Societa Agricola
$25 [average price]