£432.00
Masseria La Cattiva Orangino 2023 20L
Country: Italy
Region:? Puglia
Grapes: ?Trebbiano, Malvasia
Colour:? Skin Contact
Size: 20L
Alcohol: 12.5%
Vintage: 2023
Organic
- PRODUCER NOTES
- FARMING & WINEMAKING NOTES
Masseria La Cattiva literally means the old farmhouse of Cattiva and it can be found in Sammichele di Bari, Puglia, the heel of Italy. It was founded in 2018 by a group of friends from all over Italy and the USA who share a love of fermentations and natural wine. They came together and restored the masseria, which had long been abandoned and bought vineyards are in Sanmichele di Bari a small Puglian village, that have been organic since they were planted in 2001.
Their style is defined by 3 core values: no additives, spontaneous fermentations only, and experimentation where possible!
The organic Malvasia and Trebbiano grapes are hand harvested and after a gentle pressing are fermented separately in terracotta amphorae using indigenous yeasts. All work in the vinyards is done by hand. The wines are left on the skins for 7 months which brings out the minerality of the Trebbiano and the aromatic qualities of the Malvasia. The two are then blended together before being kegged with zero sulphites.
PRODUCER NOTES
Masseria La Cattiva literally means the old farmhouse of Cattiva and it can be found in Sammichele di Bari, Puglia, the heel of Italy. It was founded in 2018 by a group of friends from all over Italy and the USA who share a love of fermentations and natural wine. They came together and restored the masseria, which had long been abandoned and bought vineyards are in Sanmichele di Bari a small Puglian village, that have been organic since they were planted in 2001.
Their style is defined by 3 core values: no additives, spontaneous fermentations only, and experimentation where possible!
FARMING & WINEMAKING NOTES
The organic Malvasia and Trebbiano grapes are hand harvested and after a gentle pressing are fermented separately in terracotta amphorae using indigenous yeasts. All work in the vinyards is done by hand. The wines are left on the skins for 7 months which brings out the minerality of the Trebbiano and the aromatic qualities of the Malvasia. The two are then blended together before being kegged with zero sulphites.