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“La Cattiva” actually means bad but the name is the only bad thing about it. A group of friends, former brewers, united by a passion for the world of natural fermentation, give new lease to an old abandoned farm, used in past times for cattle breeding. Together they regenerated Masseria La Cattiva in Sammichele di Bari, in the countryside of Apulia (Contrada Cattiva is the name of the locality). In 2019 Leonardo Di Vincenzo, Paolo Bertani, Loreto Lamolinara, Michael Opalenski and Manfredi La barbera, began to make wine for the first time.
It all started when the group of friends decided to rent the vineyards belonging to the family of another friend, Marianna, who lives in Puglia. The first wine experiment was on 3 hectares of strictly organically cultivated vineyards growing local vines: Primitivo, Negroamaro, Aleatico, Montepulciano, Aglianico and Trebbiano. The processing is completely manual with minimal intervention in the vineyard and zero sulphites in the cellar. "In the vineyard the only treatments we do are with copper sulphate and sulphur - explains Leonardo Di Vincenzo, founder of the brewery Birra del Borgo - In the cellar we don't use chemicals of any kind".
Di Vincenzo was already familiar with the terracotta jars of Artenova from having used them for his beer. About two years ago, for the first time, the jars of Leonardo Parisi's workshop in Impruneta found their way into the renovated cellar of Masseria La Cattiva, this time for winemaking. There are 6 amphorae, 4 classic 800-litre jars and two 500-litre egg shaped jars. The wines made in these amphorae belong to an outside-the-box production line with a strong product identity.
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