Red Second

Natural red wine from native Sardinian vines – spontaneous fermentation, unfiltered and without additives

The Mediterranean in a glass: sand, sun, and sea breeze told through an ancient grape variety

The Red Second of Meigamma

Meigamma's Rosso Secondo comes from a small vineyard of just 1,1 hectares, trained using the Guyot bush vine system on sandy soil, just 500 meters from the sea. Here, a native grape variety sinks its roots into the sand and breathes in the salty breeze every day, giving the wine an unmistakable freshness and flavor. The management is strictly artisanal: treatments are limited to sulfur and copper, the vineyard is not irrigated, and the harvest is entirely done by hand in September. This wine is a pure expression of the terroir, the product of an extremely hot year tempered by abundant spring rains.
 
 
 

The roots of this Rosso Secondo are deep in tradition

Viticulture on sand near the sea is one of the most ancient and fascinating practices in the Mediterranean: the sandy, poor, and well-drained soils force the vines to struggle, yielding concentrated grapes with a profound identity. It is in these extreme environments that native grape varieties have endured for centuries, passed down from generation to generation by local winemakers. Rosso Secondo also revives the cellaring techniques of the past: crushing and destemming followed by spontaneous fermentation with a pied de cuve of only indigenous yeasts, conducted for twenty days in concrete vats, as was done before the advent of industrial winemaking. Aging in exhausted oak vats completes the picture, allowing micro-oxygenation without overwhelming the fruit.
 
 
 

Choosing Rosso Secondo means taking care of yourself

Choosing a natural wine like Rosso Secondo means bringing to the table a living, unfiltered product free of oenological additives: in the bottle, there are only grapes and indigenous yeasts. The lack of filtration preserves the wine's naturally occurring substances, including polyphenols and grape tannins, while spontaneous fermentation with indigenous yeasts yields a complex and authentic aromatic profile impossible to replicate with selected yeasts. Any slight cloudiness or sediment on the bottom of the bottle are not defects, but rather the hallmark of a handcrafted, unadulterated wine. Moderate and informed consumption is recommended, as part of a balanced lifestyle.
 
 
 

How to Best Use: Red Second

• THE END-OF-MEAL PLATE WITH CHEESES AND HONEY: the tannic texture and the marine flavour of Rosso Secondo find an ideal companion in Pecorino Aged in Walnut Leaves, whose balsamic notes interact with the fruitiness of the wine. Add a teaspoon of Organic Chestnut Honey: its bitter character creates a memorable sweet-tannic contrast.
• THE SARDINIAN MEDITERRANEAN APERITIF: served slightly chilled (16–17°C), the Rosso Secondo pairs splendidly with a platter of Artisanal Capocollo and a bowl of Aeolian green olives: the fattiness of the cured meat and the fleshiness of the olives enhance the saline freshness of the wine.
• SUNDAY LUNCH WITH A FIRST COURSE OF CHARACTER: uncork it next to a plate of Pici with Organic Ancient Grains seasoned with the Organic grass-fed beef red ragù: the rusticity of the drawn pasta and the succulence of the ragù call for a local red, straightforward and convivial like this one.

Producer: Meigamma

Meigamma is a small, artisanal winery that practices essential and respectful viticulture: unirrigated vineyards on sandy soil just steps from the sea, minimal use of sulfur and copper, manual harvests, and spontaneous vinification without additives or filtration. Authentic wines that tell the story of a vintage and a place, unfiltered.
 
 
 

Technical Characteristics

• Vineyard: Meigamma, native vine – 1,1 ha extension
• Plant: Guyot on sandy soil, 500 meters from the sea
• conduction: treatments with only sulfur and copper, non-irrigated vineyard
• Harvest: manual, in the month of September
• Vinification and ageing: crushing and destemming, spontaneous fermentation with pied de cuve of only indigenous yeasts in a concrete tank (20 days)
• Aging: in an exhausted oak vat
• Filtration and additives: no filtration, no additives
• Vintage: extremely hot, with abundant spring rains

Tasting Notes

• Visual examination: bright red, possible slight haze due to the absence of filtration, completely natural.
• Olfactory examination: ripe red fruit typical of the warm vintage, Mediterranean nuances and balsamic notes donated by the exhausted oak.
• Taste test: frank and juicy sip, fine tannin shaped by the cement, savory finish that recalls the proximity of the sea.
• Recommended serving temperature: 16–17°C; it is recommended to leave the bottle standing for a few hours before serving to allow any sediment to settle.

Important

Contains SULPHITES. Alcoholic beverages are restricted to adults only. Avoid during pregnancy and breastfeeding.
 
 
 

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