Red Wine Catacatascia

Processed according to the traditional and eco-sustainable dictates of processing and harvesting grapes, processing and bottling of wine, in the name of a clean and traditional viticulture that leads our wine to obtaining the “Organic Certification” since 2013

In 2004 Alessandra S.r.l. the cultivation in biological conversion of the mono-varietal “Primitivo” vines begins in Acciaroli.

The soil has a unique structure in Cilento’s Flish, the characteristic calcareous marl alternates with ferrous shale which significantly lowers the PH, making it particularly suitable for the cultivation of “Primitivo” grapes.
The harvest is done by hand in late August / early September.

The grapes, as soon as they are picked, are immediately removed and left to ferment with their spontaneous yeasts, then pressed in the press and left to macerate in steel containers or in terracotta jars.

At the end of maceration, the red must is decanted into a Giara or French oak barrique, the second step for the reds and, the rosé, into steel containers. All processing and storage take place in environments with constantly controlled temperatures to prevent taste and properties from being altered.

-The aging of the wine in wooden barrique rounds the tannins giving the wine a drink and pleasantness and lasts from one to three years before being bottled for a further year.

-The aging of the wine in a terracotta jar considerably reduces the tannins, making the wine more natural softness and sweetness.

The wine remains in the Giara for eight / ten months before bottling.

-The maturation of Primitivo Rosato in steel containers allows the wine to retain a unique lightness and freshness while maintaining the fundamental characteristics of Primitivo. The wine remains in steel for six / seven months before bottling.

The presence in the vineyard of spontaneous essences, such as Corbezzolo and Nepitella, enriches the bouquet of Mediterranean aromas and suggestions of the wine.
The end result is the production of a limited selection of an excellent wine.
Balance, taste and naturalness of these wines accompanies the pleasure of tasting a real product “child of the Cilento land”, surprisingly tender and balanced, suitable for the fine palate of connoisseurs.

is immediately disarmed and left to ferment with its spontaneous yeasts, then pressed in the hand press.
The wine is left to rise for three years in oak barrels and one year in glass bottles, in environments with controlled temperatures to prevent the taste and properties from being altered.