February 2022 | 3 Bottle Club
Welcome to the February 3 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 and showing some skin with the Veltlina from Sloblodne (note this one was swapped with Gimme some skin which will be in NEXT months instead!) I'm also stoked to have a new producer on our roster with Cascina Val Liberata who are bringing some serious heat and tastiness from Italy! The goal was to give something for all the occasions you'll have this month and into March, so I hope you love them as much as I do :)
-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 :)
- Veltlina - Slobodné Vinártsvo
- Cádiz Amorro Blanco - Bodega Vinificate
- Anarkoide - Cascina Val Liberata
- Wine Evaluation Sheet
Veltlina - Slobodné Vinártsvo
Trnava - Slovenia
Description:
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"
Cádiz Amorro Blanco - Bodega Vinificate
Andalucía - Spain
Description:
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"
Anarkoide - Cascina Val Liberata
Piedmont - Italy
Description:
This Grignolino is fresh, bright, with amazing acidity and super juicy tannins! A must-try for Italian wine lovers. Strawberry, raspberry, and pomegranates!
Pairings: Pizza, Spaghetti Carbonara, Risotto
Serving Instructions: 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"
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!
