Masseria La Cattiva was formed by a group of friends (and former brewers) - Leonardo, Alfredo, Paolo, Michele, Loreto, Manfredi, and Marianna - united by the love for the world of natural fermentations and low intervention wine.

In 201 8 the group started to experiment with their own fermentation method, and in 2019 they decided to revive the farm.

The 6 hectares of vineyards are farmed rigorously organic, everything is done by hand, the only products used in the vineyards are sulfur and copper. The fermentation is 100% spontaneous, without any addition of sulfites.

La Cattiva’s wines are the result of a great technical expertise acquired from the world of beer brewing. There is awareness and, above all, courage in challenging some rules and experimenting with new processes. Many of their wines are out of the box, not easy to categorize. Some will be difficult, some incredibly easy, but all are ultimately unique!