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

A note from our founder: 

Happy New Year from all (3) of us at MYSA! Whether you just joined or have been with us for ages, we're so excited to be starting this year off with you and what a gorgeous group of wines it is to start! As we mentioned on the card, we've been working closely with Isabelle Legeron from RAW WINE lately and were introduced to her friend and importer Didier from Nomadic, where you'll see most of your wines came from this month. He is Moroccan and we actually have a Moroccan wine in the club for the first time, so I can't wait for you to check that out! 

You'll see a great mix of bubbles, whites for pairing with fondue (we're skiing a lot right now so I've been very into high elevation whites) as well as some famous producers alongside new kinds on the block we are very excited about. 


-Holly Berrigan - Founder, MYSA Natural Wine

    1. Petit Ours - Matthieu Barret
    2. Littroto Rosso - L'Architepo
    3. Mulatschak Roter - Meinklang
    4. Controvento Rosso - Controvento
    5. Anjou Demon - Les Terres Blanches
    6. Alella Aus Pét Nat - Celler de les Aus
    7. Le Gris - La Ferme Rouge
    8. Foam Vulkan - Meinklang
    9. Hirsute Perigord Blanc - Les Equilibriste
    10. Nomos Vinho Verde - Penho Wines
    11. Weissburgunder Trocken - Weingut Seehof
    12. Riesling Weihwasser Feinherb - Stein
    13. Wine Evaluation Sheet

Petit Ours - Matthieu Barret

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Northern Rhône - France 



To gain a bright expression of fruit flavors, grapes from younger vines were chosen. 15 days spent on its skins in a concrete tank followed by 9 months of aging. Medium-high tannin with a smooth finish. Red berries with plum, blackberry, cherry, and earth. 

Pairings: Grilled Meat, Aged Cheese, Lamb

Serving Temperature: 50°- 55° 

About Matthieu Barret

"In Beaune, Matthieu Barret discovered immediately his proclivity with organic viticulture and with living ecosystems. Beginning with the first vintage in 2000, Matthieu worked principally in the vineyard, applying his hand with organic viticulture. Not content with his end result, in 2006 he decided to radically change his vinification process by using less barrels and replacing them with concrete eggs. His ongoing evolution and pursuit of purity and expression continue to dominate his chais.

In 2012, he stopped using machines in Cornas and replaced them with mules, horses, and manual labor. He also started to create ‘green spaces’ around the farm, digging watering holes to nourish an ecosystem with a diversity of species. ie: vines and the forest, meadows and woodlands.

According to Matthieu, the plant is happier in a wild environment rather than in a desert comprised of only vines. This diversity brings a distinct identity to his grapes; when the vineyard biome is treated with respect, he says, this balance is easier to maintain.

Matthieu owns 11 ha in Cornas with of the total 150 ha in the AOP, including his monopole ‘Vallée du Coulet’ in the northern most part of Cornas, most famous for its impossible steep grade and its exposure to Le Mistral. Le Mistral is a famous current of wind that blows from Lyon and ends in Provence. It’s a maddening wind, that keeps this vineyard spectacularly dry even in times of rain. - T Edwards"

Littroto Rosso - L'Architepo

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Puglia - Italy


1-liter of pure fruity excitement! Purple-red in color with hints of violet. Super fruity with hints of minerals on the nose. Medium on the body with fine tannins. 

Pairings: Pasta, Pizza, Picnic Food

Serving Temperature: 50°- 55°

About L'Architepo

"Francesco Valentino Dibenedetto, agronomist and farmer by birth, son of Carlo Dibenedetto, winemakers always.Since the 80’s the company began the conversion to organic farming but he finds that the vitality of his lands does not proceed as it should and that is why since 2000 he moved to biodynamic thanks to the studies on Rudolf Steiner’s cultural legacy.

After a few years of biodynamic he realizes that there is still something that lacks and therefore, understanding the thought of Masanobu Fukuoka, finally come to practice sustainable agriculture, in which the synergies between all the ecosystem are linked. This is the synergistic agriculture, with which we made no more the biggest mistake that still today we do, practicing all the other types of agriculture ( from conventional, to organic, to biodynamic): plowing.
This new adventure develops together with his wife Anna Maria and their four children: Carlo Nazareno, Domenico, Andrea e Maria Clelia. Thaks to their constant and responsible care it has been possible to build the wine cellar, entirely made in tuff, where with precise climatic conditions it’s possible to enhance their precious grapes without using chemicals. The new generation’s entrance in the company, under the leadership of Francesco Valentino’s large experience, is likely to provide impetus and vitality to “L’Archetipo”. - L'Archetipo"

Mulatschak Roter - Meinklang

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Burgenland - Austria


A lively and fun red that's perfect when chilled. Ages 4 months in stainless steel sure lie. You'll experience tons of red and black fruit on the palate. Exciting notes of blackcurrant, blackberry, and raspberry! 

Pairings: Soft Cheese, Schnitzel, Green Salad

Serving Instructions: 48°- 52° 

About Meinklang 

Meinklang is a lively farm compromising the three typical fields of a Pannonian farmstead in East Austria south of capital town Vienna: wine-growing, fruits and agriculture. Each family-member is specialized in an aspect of farming. Unique is the estate owns Angus & Aubrac cattle herd. It`s the farms source for our own nutritious, organic fertilizer for lively soils in the vineyards and creates the closed circle in the biodynamic Demeter farming. Outstanding issues are the totally unpruned vines, called «graupert» and the extended maturation in concrete egg-shaped containers. As well as the family initiated the first holistic Demeter brewery where we refine the ancient grain beer out of the old varieties called Einkorn and Emmer wheat. - From Zev Rovine

Controvento Rosso - Controvento

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Abruzzo - Italy


A unique blend of 25% Cabernet Sauvignon and 75% Montepulciano d'Abruzzo. Fermented spontaneously in anfora with a total of 14 days on its skins followed by aging for 7 months in anfora. Fruity flavors with a crisp freshness. Full of fruit such as berries and black cherry. 

Pairings: Pizza, Pasta, Kebab

Serving Temperature: 50°- 55° 

About Controvento 

This wine is produced thanks to the land rich in stones and its exposure, to the sun, to the sea breeze, and to the meticulous work of man.” — Vincezo Di Meo
Meaning “upwind” in Italian, Controvento is a 5 hectare vineyard in the Rocca San Giovanni region of Abruzzo just kilometers off the Adriatic Sea. Enzo’s farm, situated partially in a valley with the backdrop of the beautiful Adriatic in the distance, is a completely biological organically-run vineyard.

Vines growing seven varietals all on calcareous soil are cooled by the salty sea breeze. The vines are fertilized with only winter green manure and are primed under falling moon. Zero chemicals of any kind are ever used. Enzo’s philosophy of wine making is strict, allowing the grape to flourish in each and every bottle.
Enzo once said that he wanted to make wines like his grandfather did, in the purest possible form. Enzo never fines, clarifies, filters, or uses and So2 and always allows for spontaneous fermentation. - Minum Selections

Anjou Demon - Les Terres Blanches

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Loire Valley - France


Juicy yet smoky with a strong tannic backbone. A unique red that undergoes 4-5 weeks of maceration followed by aging in underground concrete tanks. Very complex overall with notes of black fruit, floral, and green pepper. 

Pairings: Charcuterie, Soft Cheese, Roasted Pork

Serving Temperature: 50°- 55°

About Les Terres Blanches 

"We have made the choice in our various supplies to employ local suppliers, and as equitably as possible. Thus, we produce our hay and do our various rotations of meadows to feed our horse Toundra du Moulin, a Trait Poitevin of the local mulassière breed, and our small herd of sheep. With the help of the peasantry, we can collect our beans and triticale seeds for our green manures.

After the harvest, we make our Gamay de Bouze plots available for producers of organic medicinal plants to harvest the red vine leaves recognized for their benefits for blood circulation. In exchange, they provide us with various organic plants, such as horsetail or yarrow, which we need for our biodynamic herbal teas and decoctions.

For our dry materials, we put into circulation Burgundy bottles for still wines. This choice is reinforced by our membership in the “boutabout.org” association which allows individuals and catering professionals in the West to be able to recycle our bottles. We use natural cork stoppers produced and processed in organic (António Almeida Cortiças), or produced according to FSC certification (Porto Cork) located in Portugal.
It is all these small daily gestures that bring us our balance. - Les Terres Blanches"

Alella Aus Pét Nat - Celler de les Aus

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Catalunya - Spain


A Spanish pet-nat that is crispy and lively! A touch of cloudiness and soft bubbles. On the nose, floral, pear, and green apple. On the palate, each sip is refreshing with white fruit, herbs, and floral. Tons of white fruit, fresh herbs, and floral flavors. 

Pairings: Tapas, Appetizers, Seafood

Serving Temperature: 45°- 50° 

About Celler de les Aus

"A family that has always been dedicated to viticulture. Josep Maria and Cristina have spent their whole lives sharing the wine and cava culture. Their daughters Mireia and Georgina grew up surrounded by vineyards, grapes, harvests and bottles. It’s in their DNA. Knowledge, passion, perseverance and dedicated to transparency. A lifestyle.

It’s a way of understanding wine and cava responsibly by making it entertaining, innovative while also adopting a real taste for new trends. They are committed to nature, so they offer an avant-garde product. Their respect for the land becomes the celebration of a new experience.

Established in 1991 on the 19th century Can Genís estate, the winery has always practiced certified organic farming techniques, creating a well-balanced ecosystem that respects the native flora and fauna. - Celler de les Aus"

Le Gris - La Ferme Rouge

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Zaër - Morocco


A super unique Moroccan rosé. The grapes are manually harvested and aging is done in stainless steel. Delicate, elegant, and dry with red fruit notes! Strawberry, hints of spice, and crisp minerality. 

Pairings: Hard Cheese, Summer Salad, Seafood

Serving Temperature: 45°- 50° 

About La Ferme Rouge

La Ferme Rouge's winemaking history dates to the French occupation in 1933, but it is within the last 30 years that they have started to focus on elevating their farming practices and wine quality. The grape varieties thrive in the climate and soil, the vineyards are farmed organically, and crops are utilized in the winter to improve soil health. The resulting wines are unpretentious and quaffable. - Nomadic

Foam Vulkan - Meinklang

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Somló - Hungary


Such a fun sparkling wine from the tiniest, most breathtaking wine region of Hungary! Quite fresh and acidic with lots of zip and zest with limes and tropical fruit! 

Pairings: Tapas, Picnic Food, Seafood

Serving Instructions: 42°- 48° 

About Meinklang 

Meinklang is a lively farm compromising the three typical fields of a Pannonian farmstead in East Austria south of capital town Vienna: wine-growing, fruits and agriculture. Each family-member is specialized in an aspect of farming. Unique is the estate owns Angus & Aubrac cattle herd. It`s the farms source for our own nutritious, organic fertilizer for lively soils in the vineyards and creates the closed circle in the biodynamic Demeter farming. Outstanding issues are the totally unpruned vines, called «graupert» and the extended maturation in concrete egg-shaped containers. As well as the family initiated the first holistic Demeter brewery where we refine the ancient grain beer out of the old varieties called Einkorn and Emmer wheat. - From Zev Rovine

Hirsute Perigord Blanc - Les Equilibriste

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Périgord - France


All three varietals are hand-harvested, the Sauv Blanc spends 48 hours on its skins while the Chenin and Semillon are directly pressed. Aged on fine lees. Golden in color with fresh hints of citrus and herbs on the nose. Flavors of orange, melon, and a zesty minerality. 

Pairings: Risotto, Octopus, Appetizers

Serving Temperature: 45°- 50° 

About Les Equilibriste

A COLLECTIVE of passionate winegrowers in order to exchange and discuss our know-how, our experiences, to shake up our habits, to explore new avenues. In the same way that a Web 2.0 site allows users to INTERACT and COLLABORATE with each other, the Equilibrists leave a large place for a participatory culture and interactions with all the winegrowers partners. Making wine becomes a COLLABORATIVE PROCESS where the winegrowers can all meet and create. Equilibrists are a place where perspectives, opinions, thoughts and experiences are widely SHARED. - Les Equilibriste

Nomos Vinho Verde - Penho Wines

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Vinho Verde - Portugal



Having met these folks at Vella Terra before COVID, we were STOKED to find out de la Vina was bringing them in! Their take on Vinho Verde is so elevated and delicious, even spending some time in oak and skin contact, we can't wait for you to try it! Lovely aromatic non-traditional Vinho Verde with fresh citrus, including oranges, and lovely acidity. 

Pairings: Tapas, Charcuterie, Grilled Meat

Serving Instructions: 48°- 52° 

About Penho Wines

Penho wines are garage wines produced from grapes grown in Quinta de Penhó, located in the Vinho Verde region, in northern Portugal, where family vineyards are located. We take care of the vineyard in an organic way and our goal is to produce the best wine from our grapes. The wine is produced in the most natural way possible, with minimal intervention, resulting in unique natural wines with very low levels of sulphite. - Vella Terra

Weissburgunder Trocken - Weingut Seehof

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Rheinhessen - Germany


Fresh from Rheinhessen with stone fruit notes of peach and pear. Crisp with bright acidity and overall dry on the palate. Light bodied but pairs lovely with green salads topped with roast chicken. Hints of minerality with stone fruit and lemon zest. 

Pairings: Roast Chicken, Green Salad, Mild Cheese

Serving Instructions: 45°-50° 

About Weingut Seehof 

We, the Fauth family, have been managing the Seehof in the heart of Westhofen for four generations. Our wines tell stories. They always start the same way - in our vineyards. We produce our wines with a lot of passion. This is how elegant and characterful wines are created. A strong piece of home! - Seehof

Riesling Weihwasser Feinherb - Stein

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Mosel - Germany


To better understand this wine you need to know that the name of this wine, Weihwasser, translates into Holy Water, so you know it's going to be good! From 60-year-old vines, this riesling is off-dry and highly drinkable. Lemon, pears, and hints of salinity. 

Pairings: Spicy Food, Shellfish, Pork

Serving Instructions: 48°- 52° 

About Stein

"Ulrich “Ulli” Stein is a formidable figure in European winemaking – he has fought the E.U. on numerous viticulture points (and won!). While Ulli’s wines are not widely known in the United States, he has nothing less than a fanatical following in Europe. He could likely sell every last bottle to his friends in Germany alone, yet there are places of some importance, like Noma in Copenhagen, that put in sizable orders for Stein wine.

Ulli Stein has an oenology degree from Geisenheim (the German oenological equivalent of Harvard) and a PhD in biology. However, Ulli is much more than a winemaker. He is a passionate advocate for the traditional steep slate vineyards of the Mosel. In 2010, Ulli published a manifesto warning of the threats to the region’s 2,000-year-old viticultural tradition. Dan Melia wrote a beautiful summary of Stein’s manifesto for Edward Behr’s The Art of Eating. It is reproduced here with kind permission from the author and publisher. Ulli’s primary interest is making wines that represent historical Mosel and doing all that he can to preserve the region’s old vines. His wines are a glance into the past. They offer a rare insight into the Riesling that dazzled those 19th-century connoisseurs. They are as pure in spirit as they are in their delicate taste.

Ulli farms about 13 acres that have three commonalities: they are not easy to work, they are commercially unknown and, most importantly, Ulli loves them. The vineyards are on steep, Mosel hillsides near Bullay, down the Mosel River from Bernkastel. Many of the sites are steeper than forty-five degrees and can be up to 68 degrees. When it comes to viticulture like this, there are no shortcuts; everything must be done by hand. Ulli’s parcels include low-yielding, ungrafted rootstock on blue slate. Organic viticulture is challenging, but is how he works, finding eco-alternatives in wet vintages.

In addition to Riesling, Ulli has red grape holdings. He planted Cabernet Sauvignon (native to western France), Sangiovese (native to Italy), and Pinot Noir (also called Spatburgunder), native to Burgundy. For years, growing red grapes in the Mosel was illegal. Ulli single-handedly overturned the ruling several years ago. While Riesling is still the region’s prominent grape variety—almost exclusively—Ulli wanted to prove a point. Spatburgunder is Germany’s most common red grape (and a logical choice, given that the Mosel’s cool climate is similar in ways to Burgundy), but planting Sangiovese and Cabernet is outrageous given the Mosel’s cool temperatures and the amount of heat and sunshine that the two latter grapes need to ripen. But when it comes to Ulli, it’s not surprising that he plants all three. When asked why he chose these grapes, Ulli exclaimed, “As a joke! There is so much that is serious in the world already. I wanted to prove a point.”

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!