Welcome to the April Red Club from MYSA Natural Wine! red natural wine club april 2021

A note from our founder:

Welcome to the April Red Wine Club!

This month we're traveling from the Portugal to Italy, to South Africa with several different expressions of red wine that I'm VERY excited about! Becuase we're now in full blown spring, we have 2 red that you can (and should!) serve with a slight chill plus two incredibly complex and aged/ageable reds. This is the first Gaglioppo wine we've ever had and is unlike any other, plus how often do you get to drink aged South African Cinsault? All are wonderful and I can't wait for you to see that for yourself!

- Holly, founder MYSA Natural Wine 

  1. Deu Pinote - Bojo du Luar
  2. Cinsault - Silwervis
  3. FUSO CALA - Dario Serrentino
  4. Tathagata - MENAT
  5. Wine Evaluation Sheet

Deu Pinote - Bojo du Luar

Vinho Verde - Portugal


All of the varietals are fermented in stainless steel other than the Arinto grape, which is fermented in concrete. Ground chestnut flowers are used in fermentation to help stabilize the procedure. A super light and refreshing red that we recommend chilling for around 30-40 minutes before serving. Tons of bright red fruit such as cherries on the nose, a touch of jamminess, and vegetal notes such as green pepper. Taste wise it's very crushable! A Glou Glou wine with low tannin. Under ripe fruit with pepper notes on the palate. Have this red with food you would typically pair with a white. Try with fish, Asian food, or a slightly spicy Pad Thai.

Pairings: Fish, Asian Food, Grilled Vegetables

Serving Temperature: 48°- 52° 

About Bojo do Luar

The Bojo do Luar project came to life during a trip Savio made to the Vinho Verde region. Here he met Fernando Paiva, a biodynamic producer who has been experimenting with adding ground chestnut flowers to the grapes and must before fermentation began. Meanwhile he’s halted using SO2 altogether since 2017.

Fernando is a regional reference for non-interventionist winemaking. He was the first Portuguese producer to acquire the DEMETER certification and through him Savio met another producer, Antonio Sousa, who practiced biodynamic viticulture, but still used traditional and conventional winemaking methods in the cellar.
Savio was undeterred and saw this as an opportunity: to use the traditional autochthonous varietals of Northern Portugal, and apply his knowledge and experience of many decades working with French producers, mainly in Burgundy and Loire.

With Antonio’s winemaking experience and openness to experiment using a non-intervention approach in the cellar, the Bojo do Luar wines started to take shape. The region has a mostly cool temperate climate throughout Spring, then very warm days, and cool nights until the harvest in September. Five red grape varietals and three whites were chosen for their natural high levels of tartaric acids and low PH. -Savio Soares Selections

Cinsault - Silwervis

Swartland - South Africa


Having had a few years in bottle this wine is incredibly refined and complex! With age, red wines become lighter. You can really see the lightness and some tawny color in this wine. With pink pepper, bright cherry, earth, leathery honey, and clove spice notes on the nose. At first the taste is floral like violets, leather, bright cherry, cranberry, all with an earthy long finish. The texture is fine, almost chalky with a powdery, some tannin from the skin contact and a saline, mineral and iodine characteristic. Let age another 2-3 years max if you'd like! Pair with nice book. Food wise do something special, or something basic like pork or beef tenderloin with a side of broccoli, rice, or potato. This wine is sure to be the centre of attention at any dinner table.

Pairings: Pork, Pasta, Tapas

Serving Temperature: 50°- 55°

About Silwervis

Born at the inaugural Swartland Revolution the Silwervis range of wines are made to honestly and simply reflect the nature of the soils on which they are grown. The wines are made from grapes that are traditional to the area and vinification and elevage are natural as possible with minimum intervention.

FUSO CALA - Dario Serrentino

Sicily - Italy


A fun entry level wine! From 20-60 years old bush vines, this refreshing red is light, round, and medium in body. Red ruby in color and quite light in alcohol. A more jammy type of red. Notes of plum, blackberry, cherry and raspberry on the nose. On the palate, it's very balanced. Best served with a slight chill and paired with squash, any dish with cranberry, nuts, dried fruits, or even enjoy by itself!

Pairings: Pasta, Squash, Soft Cheese Plate

Serving Temperature: 50°- 55° 

About Dario Serrentino

Val di Noto sits in the southeast corner of the Sicilian triangle, dipping down to the latitude of North Africa. In spite of the warm climate, the local varieties (especially Grillo and Frappato) and white limestone soils are capable of producing balanced wines with tension and moderate alcohol. Dario Serrentino, after years of selling off his grapes (to naturalistas Frank Cornelissen, Lamoresca, inter alia), started to vinify and bottle his own wines in 2014 as Mortellito.

Dario is a naturalista as well, but he insists on making clean wines that taste extreme only in their deliciousness. He works his family’s 25 hectares, 15 of which are under vine; the rest are a mix of ancient olive groves and heirloom almond varieties. A plate of pasta al pesto rosso (sun-dried tomatoes, toasted almonds, olive oil, garlic, salt) with a glass of Dario’s rosso ‘Calaniuru’ (Frappato with a dash of Nero d’Avola), flatters several of the fruits of his farm. His wines have a tempered hedonism, a mix of ‘taking’ in the sun (as the Italian idiom goes), and then ‘taking a bath’ in the salty-cool sea. - Porto Vino

Tathagata - MENAT

Calabria - Italy


As legend has it, Gaglioppo wine was given as a reward in the Olympic games, way back when. These native Gaglioppo grapes are hand-picked followed by fermentation in stainless steel and Georgian Kvevri for 2 weeks. Lightly cloudy in color. On the nose, tons of dark fruit like blackberry, black cherry, light plum and blueberry. Herbaceous on the nose with rosemary and thyme. Silky, bold tannins on the palate along with dark red fruits, and a hint of sea salt. Lean on the interior with a lot going on. A great structured and dynamic red wine! Polenta, game, or mushrooms would be the perfect food match!

Ham, Salami, Grilled Vegetables

Serving Instructions: 50°- 55° 

About MENAT 

"Nicola, after years dedicated to the importation of Georgian artisanal wines and the selection of coffee and other products in Latin America, moved to Mexico, and it is here where Michele, a longtime friend, visited him and proposed to reorganize Michele's grandfather's winery and vineyards, located in the municipality of San Nicola dell'Alto, in the Ionian part of Calabria.

The two begin to work to create a real ‘marani’ (Georgian-style cellar) in the country, and the MENAT project was born, with the first vintage 2018. an additioon of friend Gianni Lonetti, a passionate winemaker of the area, and with the following year another friend Roldano Bitto, cook and oenologist.
The 4 members of MENAT are very elusive and have no social media and strict philosophy about their project, how its made, where its distributed and how it is spoken of.

The conception of winemaking learned in Georgia and the choice to apply a serious biodynamic thanks to the help of the agronomist Michele Lorenzetti are the basis of the project. Three wines produced up until now all gathered together by the lightness and from the ease of drinking, a reference point for the wines of the group, which is why they opt for the total absence of exogenous products, including sulfur, maintain a fully biodynamic practice and use imported Georgian Kvevri. - Minum Selections"

Wine Evaluation Sheet

Want to have some fun evaluating and taking note on your wine? Check out our natural wine tasting sheets we made special for the club!