Super Cattivo
About
The duo had a particular ah-ha moment in Apricale, a tiny mountain village in Liguria, where they were served an aperitivo that made them want to create one themselves. There, Daniel and Tristan had befriended an local woman named Jiulanda (now 86 years old); she had been making her own aperitivo for years and showed them some of her traditional techniques. From there, the pair started experimenting with their own recipes and it developed into a real project.
Products
Bianco Bitter Aperitivo
Certified Organic. Base wines of Weissburgunder and Neuberger (vintage 2022) sourced from Burgenland, fortified with corn spirit also from Austria. The dominant botanicals in the Bianco aperitivo are bergamot from Calabria and citron from Sicily; chamomile, beet sugar, and vanilla beans are also added. Hand-cut and sliced fruit, as well as the vanilla beans, are all macerated in stainless steel with spirits and aromatics for around three weeks; wine is then added and macerated for another roughly 40 days. Unfiltered. 20mg/L SO2 added, bottled Feb '23. Super Cattivo recommends this solo over ice, or as a spritz with tonic or sparkling wine.
Ambrato Bitter Aperitivo
Certified Organic. Base wines of Weissburgunder and Neuberger (vintage 2022) sourced from Burgenland, fortified with corn spirit also from Austria. The dominant ingredients in the Ambrato aperitivo are clementines from Calabria and citron from Sicily; other Mediterranean herbs and beet sugar are also added. Hand-cut and sliced fruit and all the herbs are macerated in stainless steel with spirits for around three weeks; wine is then added and macerated for another roughly 40 days. Unfiltered. 20mg/L SO2 added, bottled Feb '23. Super Cattivo recommends this solo over ice, or as a spritz with tonic or sparkling wine. (Or iced tea!)
Rosso Bitter Aperitivo
Certified Organic. Base wines of Blaufränkisch (vintage 2022) sourced from Burgenland, fortified with corn spirit also from Austria. The dominant ingredients in the Rosso bitter are Sevilla oranges from Spain and citron from Sicily; other spices, herbs, vanilla beans, and hibiscus are also added. Hand-cut and sliced fruit, all the herbs, and vanilla beans are macerated in stainless steel with spirits for around three weeks; wine is then added and macerated for another roughly 40 days. Unfiltered. 15mg/L SO2 added, bottled Feb '23. Super Cattivo recommends this solo over ice, or as a spritz with tonic or sparkling wine.
