Features
Name:
Trebbianico The Bad Indigenous Red 2021
Terrain:
Clayey limestones
Cellar
Seven friends with a passion for fermentation and an abandoned farmhouse to be recovered with more than seven hectares of land, once used as a stable and milking parlour. Thus was born the La Cattiva project, in Sammichele di Bari, natural wines and a great desire to experiment. The vineyards are all owned by Marianna Pastore Bovio, also part of the project. All the plants are organic, no treatment other than sulphur and copper, totally manual processing and local vines such as Primitivo, Negroamaro, Aleatico, Montepulciano, Aglianico and Trebbiano. No selected yeasts, but carefully monitored spontaneous fermentation. No addition of sulphur dioxide and intense controls on temperature and plant cleanliness. The idea of the 'naughty' labels created by various artists also proved to be a great success.
Description
Trebbianico is the result of a collaboration with our Abruzzo friends' Indigeno winery. It is made with approximately 40% of white Trebbiano grapes from the Ortona vineyard of the Indigeno winery and 60% of red Apulian Aglianico grapes from the Masseria la Cattiva vineyards in the countryside of Sammichele di Bari. The result is a fresh, vibrant and drinkable wine with lively aromas of pulpy fruit. An incredible marriage of the two symbolic grapes of their respective territories.
Organoleptic characteristics:
Bright ruby red colour
Fragrant aromas of red fruits, cherries, raspberries, blackberries.
On the palate it is very clean-tasting, with light tannin
Storage time:
2-3 years
Vinification
All the grapes are put together for whole cluster carbonic maceration for a week and then pressed for spontaneous fermentation in steel. No clarification or filtration
Acknowledgements
