Orangino 2023 – Masseria La Cattiva

Overview

Orangino 2023 is the fresher and more vibrant counterpart of Masseria La Cattiva’s Orange universe. While Orange 2022 matured in amphora, this wine is vinified in stainless steel, resulting in a more immediate and dynamic profile. Produced from a blend of Malvasia, Trebbiano, and Sauvignon, it combines aromatic elegance, natural freshness, and spontaneity. It shares the same philosophy of play and dance as the estate’s other wines, but with a more agile, approachable style, ideal for convivial and carefree moments.

The history of the wine

Orangino 2023 was created to expand Masseria La Cattiva’s experimental approach, aiming to preserve the charm of skin-contact winemaking while delivering a more straightforward expression. Its name reflects a lively and sunny character, the “younger sibling” of Orange, transmitting passion and creativity with immediacy. The choice of Malvasia, Trebbiano, and Sauvignon highlights the will to combine traditional Italian grapes with fresh international tones, resulting in a wine with broad appeal.

Vineyard philosophy

The grapes for Orangino 2023 come from organically farmed vineyards, harvested by hand to preserve their natural integrity. Malvasia provides aromatic depth, Trebbiano contributes freshness and acidity, and Sauvignon brings vibrant notes with a balanced structure. In the vineyard, interventions are minimal: only copper and sulfur are used, vines are managed manually, and the utmost respect for nature is maintained. This philosophy produces healthy grapes that truly express their terroir.

Winemaking approach

In the cellar, Orangino 2023 follows the estate’s natural approach but vinified entirely in stainless steel tanks. Fermentation is spontaneous, without selected yeasts or added sulfites, with skin contact carefully managed to preserve intensity without losing freshness. The use of steel enhances fruit purity and linearity, delivering a clean, crisp, and highly drinkable wine that mirrors the estate’s philosophy of authenticity.

Tasting notes

• Color: bright golden yellow with delicate orange highlights.

• Nose: aromas of white flowers, tropical fruit, citrus, and subtle herbal notes.

• Palate: fresh and vibrant, balancing aromatic intensity with acidity, ending long and mineral.

Food pairings

Orangino 2023 is a versatile partner at the table. It pairs beautifully with aperitifs, seafood starters, sushi, and vegetarian dishes with spices. Excellent with soft cheeses and light ethnic cuisine, it offers freshness and aromatic complexity that suit a wide range of occasions.

Technical sheet

• Name: Orangino 2023

• Grapes: Malvasia, Trebbiano, Sauvignon

• Vinification: spontaneous fermentation in stainless steel

• Maceration: skin contact

• Alcohol: 11–12%

• Serving temperature: 10–12 °C

• Contains sulfites

Masseria La Cattiva

The history of Masseria La Cattiva

The story of Masseria La Cattiva began almost by chance, as is often the case with the most authentic journeys. In 2018, a group of friends decided to revive an abandoned farmhouse in Turi, Bari. Marianna, the owner of the estate, had inherited vineyards from her family that had never been used for winemaking. The desire to experiment, combined with a passion for viticulture, led them to vinify their first small harvest. Encouraged by the results, they decided to rent the vineyards and transform the masseria into a project with strong ambition. By 2019, the estate had become a living reality, animated by a deep respect for the land and the will to produce wines faithful to their territory.

Vineyard philosophy

In the vineyards of Masseria La Cattiva, located in Sammichele di Bari, the agricultural philosophy is clear: to work in harmony with nature, without compromises. Over 7 hectares of vines, planted in 2001, have been cultivated organically from the very beginning. Every stage, from pruning to harvesting, is carried out manually, with an artisanal approach that values soil vitality and plant health. The only treatments used are copper and sulfur, a clear choice of minimal intervention and deep trust in the natural balance of the vineyard. Grapes include Primitivo, Negroamaro, Aleatico, Montepulciano, Aglianico, Trebbiano, Malvasia Bianca and Malvasia Nera.

Winemaking approach

The same philosophy of respect that guides vineyard work is fully reflected in the cellar. Grapes undergo spontaneous fermentations, without the use of selected yeasts or chemical additives. The goal is to enhance the territorial identity, allowing the wine to express itself freely and without constraints. No sulfites or enological corrections are added, highlighting the desire to create pure wines that mirror the grapes and the calcareous, stony soils of Gioia del Colle. Each wine becomes a liquid narrative of the landscape, delivering authenticity, minerality, and freshness.

Territory and identity

The beating heart of Masseria La Cattiva is the land of Primitivo di Gioia del Colle, an area with an ideal microclimate and privileged location at about 280 meters above sea level. The calcareous and stony soils give the wines their acidity, freshness, and distinctive minerality. The choice to minimize interventions in both vineyard and cellar is not just a production method, but an act of faith in the potential of this unique territory. In every bottle lies the will to preserve spontaneity, enhance biodiversity, and offer a wine that truthfully tells its origin. Masseria La Cattiva is not just about producing wine, but about safeguarding and delivering the soul of the most authentic Apulia.