Trebbianico 2023 – Masseria La Cattiva

Overview

Trebbianico 2023 is a wine born from friendship and collaboration, created together with the Indigeno winery in Abruzzo. It combines two iconic varieties, Trebbiano and Aglianico, crafted naturally to produce a fresh, original, and surprising wine. Spontaneous fermentation and ageing in stainless steel preserve the purity of the fruit, while carbonic maceration adds vibrancy and an intriguing aromatic profile.

The history of the wine

Trebbianico was inspired by the strong bond with the Indigeno winery, which shares the same philosophy of natural winemaking. This joint project is not just an enological experiment, but also a bridge between regions: Puglia and Abruzzo. The combination of Trebbiano and Aglianico was chosen to highlight the complementary character of the two grapes, creating a wine that tells a story of collaboration, creativity, and respect for nature.

Vineyard philosophy

The grapes come from Ancarano and Parco delle Monache, grown organically without synthetic chemicals. The spalliera training system and manual harvesting ensure only healthy, ripe clusters are selected, in full respect of nature’s rhythms. This care guarantees top-quality raw material, essential for expressing the blend’s personality. The philosophy is simple: minimal intervention, maximum respect for the land.

Winemaking approach

In the cellar, Trebbiano and Aglianico undergo one week of whole-cluster carbonic maceration, a technique that enhances freshness and fruit expression. After pressing, fermentation continues spontaneously in stainless steel, with no added yeasts or additives. Ageing in steel preserves the wine’s fragrance and balance, making it dynamic and engaging with every sip.

Tasting notes

• Color: light ruby red with violet hues.

• Nose: fresh red fruits and citrus notes, with floral and spicy undertones.

• Palate: lively and juicy, with delicate tannins and refreshing acidity, smooth and harmonious finish.

Food pairings

Trebbianico 2023 pairs beautifully with Mediterranean dishes: cured meats, fresh cheeses, tasty pasta dishes, white meats, and stewed fish. Its versatility also makes it perfect for sharing at convivial gatherings, aperitifs, or light dinners with friends.

Technical sheet

• Name: Trebbianico 2023

• Locality: Ancarano, Parco delle Monache

• Training system: Spalliera

• Harvest: manual

• Grapes: Trebbiano and Aglianico (red and white grapes)

• Fermentation: carbonic maceration

• Ageing: stainless steel

• Alcohol: 10%

• 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.