About

Tristan, born in Burgenland, worked his way through the ranks of service in Vienna’s top gastronomy scene before moving to New York to manage a Michelin-starred restaurant in the East Village. Daniel made his way to New York from Germany. He graduated from the prestigious CIA culinary school and became Tristan’s sommelier. They can’t get rid of each other ever since.

Super Cattivo is based on the secret of a nonna from Apricale – Jolanda. Daniel has known her since he was a child. One sunny day, she pulled a yellowed leaf from a wooden drawer – a recipe that still inspires Super Cattivo today. Years later, when Daniel and Tristan tasted their own version, everything came back: the taste, the moment, the memory… Jiolanda per sempre!

At first, it was just 5 liters – for us and our friends. They loved it, and year after year, production slowly grew. Today, it’s 16,000 bottles. Back then, it was in Franz Weninger’s garage; now it’s in his cellar. Good drinks take time. And good friends!