Welcome to the February 12 Bottle Club from MYSA Natural Wine! 

A note from our founder: 

Happy February Friends! We're really feeling the love this month with our Amour white, La Boutanche Rose,  some Prosecco to celebrate, and Gimme some skin orange! After the cheesy stuff we’re excited to get some new wines from South America with the latest Pipeno as well as MTB, which has an interesting crypto backstory, if you’re into that! The goal is for you to have something for every occasion this month, so if you want recs of what to drink when just let us know!

-Holly Berrigan - Founder, MYSA Natural Wine

P.S. Sorry about these going out later this month than usual. With difficult weather across the US the timing got tricky for getting them out. We'll make it up to you next month with additional discounts on your adds ons :)

    1. Cenerina - Cascina Val Liberata
    2. Pipeño - Cacique Maravilla
    3. The Apple Doesn't Fall Far - Matías Riccitelli
    4. Clos Lojen Bobal Manchuela - Bodegas Ponce
    5. Refosco - Rojac
    6. Redition - Schmelzers Weingut
    7. 'Pampaneo' Blanco - Esencia Rural
    8. P’tit Barriot - Clot de l’Origine
    9. Veltlina - Slobodné Vinártsvo
    10. Maresina Prosecco - Rezzadore
    11. La Boutanche Rose - Frantz Saumon
    12. Cádiz Amorro Blanco - Bodega Vinificate
    13. Wine Evaluation Sheet

Cenerina - Cascina Val Liberata

Piedmont  - Italy 


Ruby red in color with light floral notes, hints of red fruit, and black pepper. Medium-bodied with a great acidic backbone. A perfect wine to pair alongside a charcuterie board! Lively and dry on the palate. 

Pairings: Blue Cheese, Cured Meat, Pasta Bolognese

Serving Temperature: 50°- 55° 

About Cascina Val Liberata 

"We are an organic/ biodynamic farm based in Piedmont, producing Slarina, Nebbiolo and Grignolino. We discovered this part of Monferrato in 2005 by chance when we were at the time living in Dublin doing different jobs. We fell in love with the wild landscape which had been pretty much abandoned since after the Second World War. Over the space of eight years we repaired the old farmhouse and in 2013 made the move and a start at reclaiming the land. The white clay fields were crying out for vines again! We quickly embarked on the journey of becoming farmers with the clear idea that we wanted to work organically. The following year we planted our first vineyard of Slarina and Nebbiolo. Soon after there was the natural progression for us to become biodynamic farmers. This has lead us to a deeper understanding of how to really practice agriculture, how to work with nature not against it, how We are at the heart of the process. It teaches us that it is down to our quality of observation and ability to act that make the farm successful and keep it sustainable. Our mission is to produce fruit that is Vital, that expresses the true essence of the land and in so doing will leave the land behind both healthy and alive.

Our love affair with Slarina began when we tasted a microvinification carried out by researchers in the University of Turin. We were immediately struck by its elegant aromas and tannic base, not to mention the story behind this indigenous grape from Monferrato that almost disappeared in the early 1900s in favour of higher yielding varietals like Barbera. It is proving to be an exciting journey bringing back this almost extinct variety and having it take its place as a new entry in the Piemonte repertoire. We currently have 1.5 hectares of Slarina. The name Cenerina comes from the word ‘cenere’ or ‘ash’ which refers to the characteristic abundance of bloom on the ripe grape giving the appearance of a veil of ash coating the bunches.

We also planted Nebbiolo believing strongly in it's potential to express itself in the Monferrato terroir, given its presence historically in the region. We now also have 1.5 hectares of Nebbiolo composed of a range of different clonal types. to promote biodiversity in the vineyard and an alternative organoleptic profile. It took seven years to create our first vintage of Nebbiolo. Over this time we learned what a demanding plant it is but at the same time we also developed a sense of awe towards it, how its branches elegantly reach for the skies and how its big dark green leaves shade the most beautiful of bunches. On the whole Nebbiolo has become a sort of fascinating muse for us to both grow and vinify, hence naming ours ‘La Musa’ needed no prompting.
The labels are adapted from a series of works by the artist Louise O’Brien. - Hootananny Wines"

Pipeño - Cacique Maravilla

Bio-Bio - Chile


We love that this one is a LITER of wine made from hundred year old vines. This wine is different and delicious with herbal and smokey note, balanced by fruit and some savoriness. If you haven't had Pais we hope this is a wonderful first experience for you! 

Pairings: Pizza, Barbecue, Soft Cheese

Serving Temperature: 48°- 52°

About Cacique Maravilla

Manuel Moraga Gutierrez is the owner and winemaker of Cacique Maravilla, a winery focused on traditional and non-interventionist Chilean wines in Yumbel in the Bio-Bio Valley of Chile’s Southern Regions. Manuel is the seventh generation of the Gutierrez family to call Yumbel home, and at least the fourth generation to tend vines. His great, great, great, great, great grandfather, Francisco Gutierrez Gutierrez, arrived in Chile in 1750 from the Canary Islands in search of gold and eventually amassed enough treasure to acquire land in Yumbel, some of which has remained in the family and is still owned by Manuel Moraga today. Francisco Gutierrez earned the respect of the local indigenous Mapuche people and was given the nickname ‘Cacique Maravilla’ (roughly translating to ‘Magnificent Chief’).

The Apple Doesn't Fall Far - Matías Riccitelli

Mendoza - Argentina


A one-of-a-kind wine from one of Mendoza's most impressive winemaking families, Matías Riccitelli. Before bottling, it was aged in French oak for 12 months. Aromas of black countryside fruits, vanilla, and cocoa. Smooth, juicy tannins and a long finish on the palate. Ripe plum and cherry. 

Pairings: Soft Cheese, Grilled Meat, BBQ

Serving Instructions: 50°- 55° 

About Matías Riccitelli

"Matias Riccitelli was born in Cafayate, Salta, a little village in the north of Argentina, a place where you can actually breathe wine. He moved to mendoza with his family, where he studied winemaking, few years later Matias became as a winemaker for one of the most prestigious wineries in Argentina. A traveler and a tireless dreamer, after taking part of countless harvests all over the wine world, where he gathered lots of anecdotes, he eventually decided to join these experiences with Jorge Riccitelli’s teachings (his father and mentor) and he established Riccitelli Wines in 2009.

The winery is located in Las Compuertas (1100 meters above sea level). It is the highest area of Lujan de Cuyo, where we have 20 hectares of ungrafted old vineyards. We also work with minor growers that own their lands at the bottom of the Andes halfway between 1000 and 1700 masl such as Gualtallary, Chacayes, Altamira and La Carrera.

In 2015 we started a new project. We revalued old vineyards Semillon, Merlot and Malbec from the argentinian Patagonia. They come from vineyards that were planted by the end of the sixties and that are located in Rio Negro
high valley. Our harvests are handmade, in this way we keep the integrity of each cluster of grapes. After this they are dropped into little concrete vats. What we want from our vineyards is to secure the best expression of our terroir keeping the highest purity and delicacy in winemaking and also in aging, taking care about their singularity in order to obtain vibrant wines.

These great diversity of soils highly influenced by height, shows Argentinian great potential in winemaking and that is what we want to express with our wines. - Matías Riccitelli"

Clos Lojen Bobal Manchuela - Bodegas Ponce

Castilla La Mancha - Spain


Light and refreshing yet don't be fooled, this Bobal has some serious structure. Well balanced on the palate with red fruits, dark fruits, and hints of minerals. Try slightly chilled! Earth, strawberry, raspberry, plum, and blackberry.

Pairings: Tapas, Paella, Oily Fish

Serving Instructions: 48°- 52° 

About Bodegas Ponce

Juan Antonio Ponce began his Bodegas Ponce in 2005, at the age of 23. He works biodynamically in the vineyard, and in the winery he takes a natural approach, using low levels of sulfur dioxide. . The winemaking process begins with hand harvesting. The bunches of grapes are then chilled to 8 degrees C and fermented whole-bunch, with the stems, in a type of fermentation known as "remango", which was once popular in Rioja. Juan Antonio Ponce worked as the right-hand man to Telmo Rodriguez at Cia de Vinos Telmo Rodriguez for 5 years. During this time he was in charge of winemaking, vineyard management, etc. His father, who owned some land in Manchuela, decided to start this project with him. - T Edwards

Refosco - Rojac

Slovenia - Istria


Do you like the funk? If so, Refosco is your ideal wine! It's earthy with sour cherry, dark raspberry, and hints of dried herbs. This is a wine that is made for pairing with foods such as tomato-based stew or sweet and sour pork. Full-bodied on the palate with great length. 

Pairings: Stew, Pork, Game

Serving Temperature: 55°- 58°

About Rojac 

"The Rojac family has lived in Gažon ever since the seventeenth century. Growing vine and olive trees have always been the family’s main devotions. They have revived the ancient tradition of wine growing on the hills of the Slovenian Istria and their descendants, the young generations keep continuing the tradition.

The Rojac family believes in the wine-cultivating tradition shaped by their grandfathers and they believe in the findings of the modern enology. Hence they grow wines that are close to nature and let the nature work its own way, however supervising closely the growth and the shaping of wine's character. The wine is produced in the vineyard.

A winegrower must feel every vine and the vine must be like a child to him. Densely planted vineyards, vines with little prolongations, lots of sun and air give a small, but high quality harvest. This is what they want as only good plants can be turned into a high quality wine. From the moment they come into the cellar to the moment when they leave it, the grapes are exposed to minimal human interference. They let the must take its natural way for turning into the delight that is later poured into the glass. It seems like the winegrower squeezes a magic potion into the glass.

The natural conditions in the Slovenian Istria are favorable to viticulture. The climate is warm and the percentage of sunny days is the highest of all Slovenian wine growing regions. For that reason, it is possible to claim that Slovenian Istria is a “non mass production wine growing area”, where through controlled products and sensible growing techniques the Rojac Family is able to grow exceptional quality grapes of white, and above all red sorts of vintage wines.
In the wine cellar they do their utmost to concentrate on the wine and its needs. The emphasis is set on the structure and richness of the wine. They allow the wine to express in the bottle the characteristics of the soil and the area of its origin.

Due to macerations and autochthonous yeasts Rojac wines receives an authentic seal of recognition for Rojac Family’s work. The wine is not filtered and is therefore permitted a full development when bottled. These are the guidelines for creating the unconventional character of Rojac wines. - Hootananny Wines"

Redition - Schmelzers Weingut

Burgenland - Austria


A savory red wine cuvée from Zweigelt, Cabernet Sauvignon, and Roesler grapes. U nfiltered with no added sulphur! Dark crimson in color, with a fruity bundle of currants and gooseberries, subtle cocoa and with fine tannins, and a round mouthfeel. Finishes long, pleasant, and elegantly. 

Pairings: Pasta, Aged Cheese, Grilled Meat

Serving Temperature: 50°- 55° 

About Schmelzers Weingut

"Georg Schmelzer is a fourth generation winemaker in the Gols region near Lake Neusiedl in Austria. Georg’s winemaking philosophy is in line with the Demeter guidelines and uses a variety of biodynamic preparations for the revitalization of the soil and keeping his vines as healthy as possible.

Practices like the utilization of horn manure, ground crystal, and infusions of herb, such as horsetail, all participate in promoting soil health and vine strength and metabolism. The harvest is done by hand and the wine is aged in neutral oak without filtering, fining, or addition of any sulfur. It’s this respect for the land and the ability to let the grapes express themselves with minimal intervention that make Schmelzer’s Weingut so special. - Zev Rovine Selections"

'Pampaneo' Blanco - Esencia Rural

Castilla La Mancha - Spain

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When we say this wine is funky, we mean it! So listen up! This is a solid tannic, FUNKY and fun orange wine of the Airen grape. Be sure to enjoy slowly to appreciate its seasoned notes of lemon, vanilla and tangerine. Give it a shake and serve with a slight chill! 

Pairings: White Fish, Shellfish, Grilled Chicken

Serving Temperature: 45°- 50° 

About Esencia Rural 

Winemaker Julian Ruiz farms 50 hectares of Airen, Tinto Velasco, and Tempranillo varieties organically and with some biodynamic principles. The vineyard in Castilla La Mancha is a tribute to all the farmers who have made an effort from sunrise to sunset that work the land with simplicity and dignity.

P’tit Barriot - Clot de l’Origine

Languedoc-Rousillon - France


A Syrah vinified white that is certified to impress all your nerdy wine friends! It doesn't get any better than this! A unique and special wine that is made from 100% certified Syrah grapes grown in Southern France. Vinified in the blanc de noir style with minimal addition of sulfites. Super tasty and slightly tart! 

Pairings: Roast Chicken, Seafood, Mild Cheese

Serving Instructions: 48°- 52° 

About Clot de l’Origine

Since 2004, Marc Barriot has been working with superb terroir and ancient vines. His biodynamic methods, including plowing by horse and the near absence of sulfur in the wine making, reward wine lovers with excellent quality and value. His excellent wines come from diverse soils and microclimates from no fewer than five villages: Calc, Maury, Estagel, Montner and Latour de France. AOC Cotes Du Roussillon. Organic. Biodynamic. Vegan. - Nomadic Distribution

Veltlina - Slobodné Vinártsvo

Trnava - Slovenia


This Slovenian orange is minerally and one-of-a-kind. After 7 days on the skins, it undergoes spontaneous fermentation and aging in cement tanks. On the nose, there's yellow peach, nuts, and herbs. There will be a crisp tannic bitterness on the palate, with lychee and orange notes. Citrus, nuts, white pepper, and stone fruit all make an appearance. 

Pairings: Tapas, Grilled Chicken, Seafood

Serving Instructions: 48°- 52° 

About Slobodné Vinártsvo 

"Zemianske Sady is a family run estate that has been making wine in Hlohovec since 1912. At its inception, the estate was primarily a tobacco farm that also produced wines which sold locally and were beloved by the art scene in Prague. Due to the war and political strife, the estate stopped production until 1997, where now, the fourth and fifth generations have taken over.

The vineyards were replanted and the cellar reconstructed, and in 2010, the first vintage under the name Slobodné Vinárstvo was born. In 2016, they began farming their 17 hectares in an environmentally conscious way, and became members of the oldest biodynamic farmers association in Austria.

Bees are kept and herbs are grown to promote a healthy soil climate, which they consider paramount to making great wine. They are dedicated to minimal intervention winemaking and only grow varietals that are historically from the area and suited to the climate: Lemberger Blue, Grüner Veltliner, Rhine Riesling, Red Traminer, Devin, Pinot Gris, Sauvignon Blanc, Cabernet Sauvignon, and Alibernet. - Zev Rovine"

Maresina Prosecco - Rezzadore

Veneto - Italy


The grapes are hand-picked, which is unusual for Prosecco production. Floral and cotton candy on the nose, extra dry with persistent bubbles and medium acidity on the palate. Make sure to serve it extremely cold! Notes of apple, peach, brioche, and pear. 

Pairings: Sushi, Oysters, Aperitif

Serving Instructions: 42°- 48° 

About Rezzadore

Rezzadore is approximately 12 hectares of organically farmed vines in Lonigo. It is a place where nature is happy. The estate is owned by the Rezzadore family, which touts an incredible history with production dating back to the 17th century. Generations of viticulture and wine-making have led to the pinnacle level of expertise. Driven by passion and an unwavering commitment to impeccable quality, the Rezzadore family is a unique producer of Prosseco in a region where bulk production dominates. After their father retired, Luca took charge of the vineyards and younger brother, Giuseppe, makes the wine. The name Maresina is lovely and feminine and is derived from a local herb that grows wild in the area. It has quite deep, earthy aromas and is used in local dishes. - Communal Brands

La Boutanche Rose - Frantz Saumon

Loire Valley - France


A light, soft blend of Gamay and Grolleau. Quite fruity with red ripe strawberries and berries. The high acidity is perfect paired alongside Mediterranean dishes or as an aperitif on a sunny afternoon. Tons of ripe strawberry! 

Pairings: Squid, Fish, Spring Salads

Serving Instructions: 45°-50° 

About Frantz Saumon 

"Frantz Saumon established his domaine in Montlouis-sur-Loire in 2002, after a few stints as a forester here (in France) and there (in Canada), and a stage with Christian Chaussard of Domaine le Briseau, an influential voice in the “vin naturel” world who passed away not long ago.

He has always practiced organic/biodynamic agriculture and raises his wines in a variety of fiberglass and stainless steel tanks as well as wood vessels of different sizes. All wines are fermented naturally here, to the extent that there’s not even method Champenoise going on in this cellar -- all of his sparkling wines are pétillant naturel.

Frantz’s winemaking style seems to be about purity, always looking for clean wines and thriving for dryness. He also has a great talent at making pétillant naturels, some of the best ones of the region.
In Montlouis, Frantz works about 5 different Chenin vineyards with a variety of soils. Clos du Chene, which is bottled as a single-vineyard cuvée when the vintage permits, is all tuffeau, a very hard limestone found in the valley, with very little clay topsoil. All other Chenin parcels are either clay over limestone, clay with silex, or clay with broken down limestone (argile a eboulis calcaire.)

The vineyards average between 20 and 50 years old, with Clos du Chene being the exception, consisting of vines that are between 70 to 100 years old. - Frantz Saumon "

Cádiz Amorro Blanco - Bodega Vinificate

Andalucía - Spain


Palomino Fino grown organically from two different vineyards in Chiclana de la Frontera's "Pago de Marquesado." Bottled unfined and unfiltered, with little to no S02. A hazy white with coastal undertones and gentle minerals. Minerals with lemon, pear, salinity, and honey. 

Pairings: Seafood, Ibérico Ham, Smoked Salmon

Serving Temperature: 45°- 50° 

About Bodega Vinificate 

"We are two brothers in love with our land and our culture and we want to value what has always been cultivated here.

Our philosophy is to try to make wines that speak of the south, of the coast, of the area where we grew up, made in the most traditional way possible. For this reason we only use the native varieties of the area and we work with spontaneous fermentations, where only the yeasts that come from the vineyard are involved. In this way we think that we are able to more faithfully recreate the concept of terroir, a variety planted in its area and expressing the edaphoclimatic conditions of a given vineyard. - Vinificate"

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!