# Secondome Vino Rosso (2024)

- **Producer:** Maurizio Ferraro
- **Colour:** red
- **Type:** still
- **Grapes:** Ruchè, Nebbiolo, Barbera
- **Region:** Piemonte, Italy
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, plum, violet, herbaceous

## About this wine

Maurizio Ferraro's family estate in Montemagno, Monferrato, traces its origins back to 1819 when his ancestor traded a donkey for the family's first vineyard plot. After taking over the historical estate in the late 1990s, Maurizio converted the vineyards to organic viticulture in 2001 and transitioned to completely additive-free natural winemaking in 2006. The name '#SECONDOME' translates to 'According to me', representing his uncompromising commitment to his personal natural winemaking principles rather than commercial market trends. He is an active member of S.A.I.N.S. (Sans Aucun Intrant Ni Sulfite) and is celebrated for creating authentic, energetic wines packed with rustic Piedmontese character.

## Interesting facts

- The estate originated in 1819 when Maurizio's great-great-great-grandfather bartered a donkey for their first vineyard plot.
- 'Secondome' translates to 'According to me', reflecting the winemaker's uncompromised commitment to natural wine principles.
- Maurizio Ferraro is a member of S.A.I.N.S., crafting wines with zero added sulfites or chemical processing aids.
- The producer is affectionately associated with 'vinocinghialo'—a term for authentic, rustic 'wild boar' style natural wines.

## Food pairing

The wine's bright natural acidity and supple, low-to-medium tannins make it an ideal companion for classic Italian comfort foods. Fresh red fruit flavors slice through rich cheeses, tomato sauces, and cured meats effortlessly without overpowering the dish.

## Wine making process

Grown on limestone and clay vineyard slopes in Monferrato, the certified organic grapes are harvested by hand. In the cellar, the whole clusters undergo spontaneous fermentation with indigenous yeasts in neutral stainless steel tanks with no added SO2, chemical additives, or commercial enzymes. Maceration is brief, keeping the extraction gentle. The wine aged for 9 months in stainless steel tanks without oak influence, preserving pure fresh fruit, before being bottled unfined and unfiltered.