Welcome to the February 6 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!)  Beyond our slightly cheesy (but still dope wine picks!) attempt with V-day wines, I'm also stoked to have a new producer on our roster with Cascina Val Liberata and Bodegas Ponce which are bringing some serious heat and tastiness from Italy and the Canary Islands! Then I wrapped it up with a liter Gruner (one of my favs for apres-ski or pairing with Asian take out. 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 :)

  1. Veltlina - Slobodné Vinártsvo
  2. Cádiz Amorro Blanco - Bodega Vinificate
  3. Anarkoide - Cascina Val Liberata
  4. Tinto - Frontón de Oro
  5. Clos Lojen Bobal Manchuela - Bodegas Ponce
  6. Grüner Veltliner - Sonnhof Social Club
  7. Wine Evaluation Sheet

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"

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"

Anarkoide - Cascina Val Liberata

Piedmont - Italy


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"

Tinto - Frontón de Oro

Canary Islands - Spain


Made with estate-grown Listán Negro and Tintilla and aged in American oak barrels. Mineral, pepper, and dark and red berries aromas. The tannins are light and smooth on the palate, with an assertive peppery note. There were only 4,000 cases made, so don't miss out on this Canary Island wine! Elegant and very mineral. 

Pairings: Grilled Meats, Paella, Tapas

Serving Instructions: 50°- 55° 

About Frontón de Oro

"The brothers Ramirez, Pedro and Antonio, have been running Fronton de Oro since the early 2000’s. Their estate on the hills of La Lechuza, a small town on the island of Gran Canaria, was created by their dad in the 1970’s. D. Antonio Ramirez at first envisioned a whole farm on the land, and he planted vegetables as well as vines. Today the brothers mainly focus on cultivating the local varietals, Listan Negro, Listen Prieto, Negramoll, Maramajuelo, and Tintilla (also know as Trousseau), all in very poor volcanic/clay soils. Their vineyards are planted on some of the highest-elevation sites in Gran Canaria - many above 3,000 feet - and in many cases on terraced slopes, although some are cultivated wildly and untrained. The name of the estate “Fronton de Oro” refers to a huge rock that shines with sunlight (the one that adorns their label) known locally as “El Frontón”. Their entry-level wine, Fronton de Oro Tinto, is one of the most easily recognizable wines from the Canary Islands, while the Tintilla is an outstanding example of what their terroir can produce. - Bowler Wine"

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

Grüner Veltliner - Sonnhof Social Club

Kamptal - Austria


All of the grapes come from four growers in the Kamptal, all of which are handpicked and practice organic agriculture. Notes of pale peach with a bright finish. There were fewer than 1,000 cases made. Bottled in liters for even more fun! Bright, white peach and pineapple flavor with a crisp finish. 

Pairings: Wiener Schnitzel, Tapas, Seafood

Serving Temperature: 45°- 50° 

About Sonnhof Social Club

"In 2020, Alwin and Stef Jurtschitsch teamed up with three other certified organic growers in the Kamptal, Susi Hahn, Michael Gerbing, and Thomas Janka to make the first vintage of Sonnhof Social Club. The Jurtschitsch family had a long tradition of bottling liter and doppler (two liter) bottles and with the new partnership, the tradition is being revived. The growers are bonded together by their dedication to organic farming in the Kamptal. All of the grapes are harvested by hand and come from the four growers certified organic vineyards. The wine is made at the Jurtschitsch winery in stainless steel tanks with spontaneous fermentations.

The Sonnhof Social Club label is based off of an old traditional loop-style label of the Jurtschitsch family winery that used to be on the doppler bottles. Sonnhof is the old name of the domaine and is still found on the walls of the Jurtschitsch winery. - Bowler"

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!