Di Cato – Futura 2024

In the heart of Abruzzo, nestled between the Majella and Morrone mountains, lies the Di Cato family’s farm — a small oenological gem set in the Peligna Valley. Located about 400 meters above sea level, the valley offers a perfect microclimate for viticulture: warm days, cool nights, and constant breezes that help keep the grapes healthy. The mixed soils — clay, limestone, and gravel — give the wines balance and a deep mineral character. The Di Cato family has been cultivating vines for generations, but it is with Mariapaola Di Cato and her father Francesco that the farm has found new life. Since 2005, the two have worked to restore the family vineyards, bringing new value to the old vines and transforming a rural inheritance into a small, artisanal winery with a strong identity. In the winery’s vineyards, ancient Abruzzese grape varieties coexist — Montepulciano, Malvasia Lunga, Campolese (also known as Passerina), and Aleatico — often interplanted in the same rows, just as was done in the past. This biodiversity ensures wines that are complex and vibrant, expressing the essence of the land without standardization or compromise. The estate practices certified organic farming, with no herbicides or pesticides. Work in the vineyard is done using mowers, hoes, and green manures, encouraging the soil’s natural fertility. Every choice follows a clear philosophy: good wine is born from healthy grapes, and healthy grapes come from living soil. In the cellar, the approach is artisanal and non-interventionist. Fermentations occur spontaneously, without the addition of selected yeasts, and aging takes place in small steel, glass, or wooden containers. The use of sulfur dioxide is kept to a minimum — only when strictly necessary. Each wine is an honest expression of its vintage and the vineyard it comes from.->Discover all the wines of Di Cato