Quasi Sempre Rosso 2023 – Masseria La Cattiva

Overview

Quasi Sempre Rosso 2023 is a triumph of dark grapes from Masseria La Cattiva and the Puglian terroir. Made from a blend of Primitivo, Aglianico, and Montepulciano, this wine combines the strength of the land with approachable drinkability, making it versatile and enjoyable. After 4 days of maceration on the skins, the grapes are pressed, and the wine matures for 8 months in stainless steel, preserving freshness, minerality, and natural aromas. It is the ideal red for those seeking a wine that is immediate yet complex, suitable for many occasions.

The history of the wine

The Quasi Sempre Rosso 2023 project was born to highlight the black grapes of the estate’s vineyards, grown on limestone soils that give the wine character and mineral notes. The goal was to craft an authentic, versatile red through natural winemaking and spontaneous fermentation, balancing softness and freshness. Its name reflects the wine’s reliability and approachability: a red that can be enjoyed almost anytime.

Vineyard philosophy

The grapes come from the Parco delle Monache vineyard, trained on a spalliera system and hand-harvested. The estate follows organic principles, intervening in the vineyard only with copper and sulfur. Every cluster is carefully tended to preserve quality and aromatic richness. The vineyard philosophy aims to produce healthy, ripe grapes that fully express the territory and the identity of the varieties.

Winemaking approach

In the cellar, Quasi Sempre Rosso 2023 follows the Masseria’s philosophy of natural winemaking. After 4 days of skin maceration, the wine is pressed and aged in stainless steel for 8 months, without selected yeasts or added sulfites. This process preserves freshness, enhances minerality, and maintains pure aromas, allowing the blend of Primitivo, Aglianico, and Montepulciano to express itself with balance and harmony.

Tasting notes

• Color: bright ruby red with violet highlights.

• Nose: ripe red fruits, cherry, and raspberry, with delicate spicy and floral hints.

• Palate: soft and enveloping, balanced by freshness and minerality, with a persistent and pleasant finish.

Food pairings

Quasi Sempre Rosso 2023 pairs perfectly with white and red meats, pasta with ragù, roasted dishes, and medium-aged cheeses. Thanks to its drinkability and freshness, it is also ideal for informal gatherings, long aperitifs, and dinners with friends.

Technical sheet

• Name: Quasi Sempre Rosso 2023

• Locality: Parco delle Monache

• Training system: Spalliera

• Harvest: manual

• Grapes: Primitivo, Aglianico, Montepulciano

• Fermentation: spontaneous

• Ageing: stainless steel

• Alcohol: 10.5%

• Format: 75 cl

• 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.