September 2021 | 12 Bottle Club

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

 

A note from our founder: 

Welcome to the September Natural Wine Club! We're starting to transition into cooler temps and all our wines are gradually heading there with you! We are stoked to have Vivanterre as the featured wine this month along with another lovely orange from France with a bit of fizz for you! We also have some very opposite but equally delicious Italian reds, a fun and fresh take on Vinho Verde and a romantic style of rosé from Austria that will knock your socks off! The variety is great this month and should give you that season's transition feel :)

- Holly, founder MYSA Natural Wine

    1. Orange Contact SGS - Vivanterre
    2. La Bulette de David - Les Vins Pirouettes
    3. Avesso - Quinta de Santa Teresa
    4. Konig Rosé - Weingut Pittnauer
    5. Ciliegio - Conestabile della Staffa
    6. Pitti - Weingut Pittnauer
    7. Sauvage - Anne Pichon
    8. Barbera Sabinot - Poderi Cellario
    9. Das ist kein Orange - Weingut Schlossmuhlenhof
    10. Celine - Maison Yves Duport
    11. Grecorange - Conestabile della Staffa
    12. Deu Bode - Bojo do Luar
    13. Wine Evaluation Sheet

Orange Contact SGS - Vivanterre

Auvergne - France 

Description:

The hype is REAL with this wine! Produced by natural winemaker Patrick Bouju, sommelier Cedric Nicaise of Eleven Madison Park, and fashion designer Rosie Assoulin. An incredible blend of Sauvignon Blanc, Sylvaner, and Gewurtztraminer. Each grape is sourced from different vineyards around both Alsace and the Loire Valley. The Sylvaner was a direct press while the other two grapes spent 3 weeks on the skins! Medium on the body with a touch of minerality, citrus, and floral! 

Pairings: Tacos, Soft Cheese, Oily Fish

Serving Temperature: 48°- 52° 

About Vivanterre

Vivanterre is a natural wine produced in the Auvergne region of France by Patrick Bouju and Justine Loiseau, and founded by Rosie and Max Assoulin, with the support of renowned sommelier Cedric Nicaise. Using organically and biodynamically farmed grapes, vinified using natural processes, and untouched by any fining, filtering, or added sulfites, Vivanterre reflects the “Living Earth” from which it comes. - Vivanterre

La Bulette de David - Les Vins Pirouettes

Alsace - France

Description: 

From hand-harvested Riesling grapes, this wine spends time on the lees before heading to bottles to finish as a sparkling wine! Unfiltered and not disgorged. Light and crisp with refreshing acidity. Serve extra chilled on a summer day! Notes of nectarine, apricot, honey-crisp apple, and pear. 

Pairings: Asian Food, Spicy Food, Salads

Serving Temperature: 42°- 48°

About Les Vins Pirouettes

Les Vins Pirouettes is a project launched by Christian Binner, that brings affordable natural wines to the table, and at the same time helps organic and biodynamic grape growers in Alsace move away from selling their grapes to cooperatives towards making and bottling natural wines. Each cuvée is made at a young grower’s winery, where they supply the grapes and Christian supplies his 20 years of expertise in making natural wine in Alsace, and of course his marketing and distribution savviness. Each cuvée will feature the name of the grower on the bottle. - Jenny & Francois

Avesso - Quinta de Santa Teresa

Vinho Verde - Portugal

Description: 

Complex with a nice burst of fresh acidity from Portugal. The grapes are hand-harvested from 20-year-old vines followed by 9 months spent on lees. Lively aromatics of citrus, white flowers, and herbs. Finishes with a pleasant touch of sea salt! Silky and elegant on the palate with stone fruit.

Pairings: Grilled Vegetables, Lobster, Salads

Serving Instructions: 48°- 52° 

About Quinta de Santa Teresa 

Based in the land of Baião, the estate was first established in 1991 with a family property called Casa do Arrabalde that has been in the family for six generations. The estate now spans a total of three parcels to include Quinta dos Espinhosos and Quinta de Santa Teresa. Their parcels are of low-to-moderate production in predominantly granitic soils and the estate is committed to expressing the character of the land, vineyards and varietals through not only regenerating the land through sustainable and integrated methods, but also the local community by recruiting and training local employees.


Never using herbicides or synthetic products, they have a minimal interventionist wine making philosophy so that now, in 2019, they are certified organic.
Quinta de Santa Teresa is located on the boarder of Vinho Verde and the Douro, with arranged terraces separated by granite walls. This makes it the perfect environment for Avesso, a varietal of remarkable acidity with conditions to ripen fully and reveal its true aging potential. Certified Organic & Vegan Friendly - Savio Soares Selections

Konig Rosé - Weingut Pittnauer

Burgenland - Austria  

 

Description:

A delightful rosé that is aged for eight months in stainless steel on the lees. The blend of 80% Blaufränkisch, 10% Zweigelt, and 10% St. Laurent creates a refreshing and crisp wine. Crafted with picnic dates and beach days in mind. Bright red fruit with hints of citrus.

Pairings: Soft Cheese, Schnitzel, Green Salad

Serving Temperature: 45°- 50° 

About Weingut Pittnauer

There is a simple and honest feeling in the wine and spirit of Gerhard Pittnauer which hails from his generosity and humility. Given the reins of his vineyard in the mid-1980’s after the unexpected death of his father, Gerhard, then 18 years old, had to train himself to make wine in the midst of scandal and chaos in the Austrian wine market. He chose to become a student of the broader wine world, and, in realizing the exceptionality of the land he farmed and of the indigenous grapes of the region, allowed himself to experiment with some missteps until he found his thesis. He set forth to ‘grow’ wine rather than to ‘make’ it in the cellar, from the autochtone varietals. He did so without any viticultural doctrine until he found that there was a consistent, common thread in the wines he loved to drink from France and elsewhere. If, he thought, these wines were amazing because of biodynamics, then he must do the same to achieve the pinnacle in his own wine. So he tends 15 hectares, half of which he owns and half of which he rents, alongside his wife Brigitte to create what they call living wines.

All work is done manually from composting to pruning. There is no calendar that drives them. Nothing is rushed: they believe in quality over speed. They taste for perfect ripeness, select the cleanest grapes, and begin the wine in the cellar in response to the conditions of the vintage. They do incorporate a bit of modern technology: a pneumatic press, temperature-controlled steel tanks and pumps, all to ensure the purity and freshness of the fruit remains. They are making wines that excite them with the unique voice of the varietal and the deep limestone soils of the terroir speaking clearly. Gerhard and Brigitte are aware of the evolution of their tastes as well as the vineyard’s. They are students presenting the current findings. Not with proud declaration, but with excited experimental energy to get the best of what they have. So far, it is delicious research. - Savio Soares Selections

Ciliegio - Conestabile della Staffa

Umbria - Italy

Description: 

The grapes spend 4 days on the skins with no temperature control. Nothing added and no fining or filtering. A fun red that was named after one of the horses at La Staffa, Ciliegio AKA Cherry! Fresh, bright, and fruit-forward with cherry, pomegranate, white pepper, and red currant. 

Pairings: Seafood, Sushi, Salads

Serving Temperature: 48°- 52°


About Conestabile della Staffa 

The history of the wines of Conestabile della Staffa is truly a window into the history of the Umbrian paradigm. Wine and culture collide under the guidance of master natural wine-whisperer, eno-artisan Danilo Marcucci. La Staffa is of his wife's family ancestry, this is made clear every time Danilo speaks of the property...he is merely a guest, married to the vines and his wife Alessandra's noble lineage.

The family history of Conestabile della Staffa is long and complicated, as one would expect for a noble family that dates back through the middle ages. The Conestabile families originated in Orvieto, the southwestern corner of Umbria just north of Rome. The Della Staffa family dates back to antiquity and is from Perugia, just several kilometers from the winery.

An arranged marriage in the 1700’s brought together these two important and noble families, both interested in consolidating land and influence in what was a very poor region. During its heyday in the 1800's, the Conestabile della Staffa property totaled over 700 hectares of mixed agricultural land, of which over 100ha were under vine in traditional 'promiscuous' agriculture. During this period, in the late 1800's and early 1900's, Conestabile della Staffa was the most important social cantina in the Trasimeno-Perugino area; at its height they produced over 10,000 hectoliters of wine per vintage. You can see remnants of this historic winemaking in the castle/homestead located at the top of the hill in the village of Monte Melino.

In the 1920's the hamlet of Monte Melino was home to over 20 small families, each relatives of the Counts of the Conestabile della Staffa. Danilo's wife, Alessandra is the descendant (great granddaughter) of one of these Counts. The village essentially was a self-sufficient commune/fiefdom at that point. Work and profit sharing among the families was divided equally in all sectors of the farming; raising cows, growing and drying tobacco, making wool & silk, a cobbler, a school, a metalworker, and of course olive oil and wine.

In the post-World War era wine production dramatically decreased due to the reduced workforce for farming as people moved into the cities. The last produced vintage from the old cantina was in 1956. From 1956 until 2015 no wine was produced on the property, instead the grapes were sold off to the local co-op for this entire period.

Today Conestabile della Staffa is literally being reborn, re-envisioned by the work of Danilo Marcucci. It's an undertaking of epic proportions. Over 12 hectares of vines, many of which have been in disrepair for over a decade, but were planted in the early 1970's. Luckily the land was never touched by chemicals.

The wines are made in the most natural way, adhering to methods that Danilo has learned over the course of 20+ years of winemaking and farming experience from some of Italy's great 'masters' (Lino Maga, Eduardo Valentini, Cappellano, Vittorio Mattioli and others). Native grapes (grechetto, trebbiano, ciliegiolo sangiovese, Gamay del Trasimeno, canaiolo, sagrantino) are the backbone of the property, a truly inspirational project with a bright future. No yeast, no chemical corrections, no sulfur. ""No technology"", as Danilo would say. - Selectionaturel

Pitti - Weingut Pittnauer

Burgenland - Austria

Description:

Zweigelt meets Blaufrankisch for this elegant red blend. A well-rounded wine that spends time aging for 6 months in stainless steel and 2.5 years in old oak. Very enjoyable! Medium-bodied with red fruit such as dried plum, cherry, and raspberry. 

Pairings: Pasta, Aged Cheese, Grilled Meat

Serving Temperature: 50°- 55° 

About Weingut Pittnauer
 

There is a simple and honest feeling in the wine and spirit of Gerhard Pittnauer which hails from his generosity and humility. Given the reins of his vineyard in the mid-1980’s after the unexpected death of his father, Gerhard, then 18 years old, had to train himself to make wine in the midst of scandal and chaos in the Austrian wine market. He chose to become a student of the broader wine world, and, in realizing the exceptionality of the land he farmed and of the indigenous grapes of the region, allowed himself to experiment with some missteps until he found his thesis. He set forth to ‘grow’ wine rather than to ‘make’ it in the cellar, from the autochtone varietals. He did so without any viticultural doctrine until he found that there was a consistent, common thread in the wines he loved to drink from France and elsewhere. If, he thought, these wines were amazing because of biodynamics, then he must do the same to achieve the pinnacle in his own wine. So he tends 15 hectares, half of which he owns and half of which he rents, alongside his wife Brigitte to create what they call living wines.

All work is done manually from composting to pruning. There is no calendar that drives them. Nothing is rushed: they believe in quality over speed. They taste for perfect ripeness, select the cleanest grapes, and begin the wine in the cellar in response to the conditions of the vintage. They do incorporate a bit of modern technology: a pneumatic press, temperature-controlled steel tanks and pumps, all to ensure the purity and freshness of the fruit remains. They are making wines that excite them with the unique voice of the varietal and the deep limestone soils of the terroir speaking clearly. Gerhard and Brigitte are aware of the evolution of their tastes as well as the vineyard’s. They are students presenting the current findings. Not with proud declaration, but with excited experimental energy to get the best of what they have. So far, it is delicious research. - Savio Soares Selections

Sauvage - Anne Pichon

Rhone Valley - France 

 

Description:

From 100% organic grapes that are fermented for 3 to 4 weeks with a slow increase of temp to create a very elegant tannic structure. Full of fresh ripe fruit with a smooth long finish. A combination of red and black fruit such as blackberry, blueberry, raspberry, and cranberry!

Pairings: Cheese Plate, Tapas, Picnic Food

Serving Temperature: 50°- 55° 

About Anne Pichon 

 

"Anne Pichon and her late husband, Marc Pichon, started an agrarian-bohemian life together in the 1990’s when they moved into an abandoned farm house at the base of Mont Ventoux. The began to resurrect the a defunct domaine called Murmurium, meaning “the buzzing song of bees.” And while the 15 hectare vineyard was in poor shape, the site was properly organic for many years leading up to Anne and Marc’s stewardship. Today, Anne produces no more than 40 barrels of wine for T. Edward along with her sister-in-law Véronique who manages the commercial affairs. The wines themselves are named “Sauvage” inspired by the Pichons’ respect for and attachment to nature.

The micro-climate Anne Pichon’s vineyard is dry, with cool, manually tilled soils that retain moisture when it rains. And because of the Mistral that sweeps up from the hills below, fruit is less susceptible to rot and disease, providing and ideal environment for organic viticulture. Employing careful vineyard management, low yields and late harvesting, Pichon hand-harvests and destems all of the fruit. Reds are vinified in small 50 HL cement tanks or stainless steel, at low temperature to achieve a long maceration and two gentle pump overs daily, with additional manual punch downs if necessary. The fermentations extend 3 to 4 weeks with a slow progressive increase in temperature to extract a very fine tannin structure. The malolactic fermentation and ageing take place partly in oak barrels but mostly in cements tanks. White wines are made from only a light pressing of first run juice and vinified in stainless steel tanks with strict temperature control to maintain a balance of ripe fruit and freshness. - T Edwards"

Barbera Sabinot - Poderi Cellario

Piedmont - Italy

Description: 

100% Barbera right outta Italy. Hand-harvested grapes that spend 7 days on their skins. Aging is done in old French Oak Barrels for 12 months. A fresh equilibrium of balance, tannins, and acidity.

Pairings: Pork, Game, Risotto

Serving Instructions: 50°- 55° 

About Poderi Cellario

Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices.

The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range). - SelectioNaturel

Das ist kein Orange - Weingut Schlossmuhlenhof

Rheinhessen - Germany 

Description: 

An intense and exciting combination of Müller Thurgau and Sylvaner from 25-year-old vines. Aged in stainless steel for 7 months on its lees. Pale straw in color with flavors that are acidic, zesty, and energetic! Fun fact: Das Ist Kein Orange means: In no way is this an Orange Wine! Fruit forward with guava, lemon, and grapefruit. Extremely drinkable! 

Pairings: Shellfish, Lean Fish, Spicy Food

Serving Temperature: 45°- 50° 

About Weingut Schlossmuhlenhof

The Schloss Mühlenhof property is a large estate (nearly 20ha) spread across the slopes above Kettenheim, 3km south of Alzey. This size would seem reasonable, if not expected, considering the estate was started in 1846 and is now hosting the 6th generation. It began as a rye and wheat mill until the 1920s , when the small vineyard attached became the focus for the family income. The vines of that era have been replaced over time but some on the property are still as old as 45yrs. Now in the hands of Gabriele, Nicolas and Walter Michel, the farm operates ‘organically’ but not by any legal standard. They follow what they call, ‘ecologically healthy’ farming practices, with the intent on capturing the fruity expression of the Rheinhessen style.

The vineyards are worked heavily in August to reduced yields (green harvesting), cutting nearly 1/2 of their fruit. Grapes are vinified to preserve freshness while revealing depth and concentration. Considering the size of the harvest, they are experts at doing just that. The cellar does not abide by natural law. Selected yeasts, electronically monitored steel tanks, pumps and SO2 are used judiciously to hone the wine to purity and freshness. Knowing their soils for so long (mostly limestone combinations), the family does capture a clear minerality and a distinct spirit from each varietal, from parcels as small as .4ha. The Michel’s final act (perhaps their expertise) in the cellar, brings multiple tanks together, each with their strongest asset to form deliciously drinking, full flavored wines with a direct link to the Rhienhessen region. Provided the Michel’s continue in this way, there will be no shortage of this kind of wine along the Rhine, for the generations to come. - Savio Soares

Celine - Maison Yves Duport

Bugey - France

Description:

Juicy juice! 40% Chardonnay, 20% Mondeuse, and 40% Gamay. This wine is somewhere caught between a light red and a dark rosé, so we'll let you decide! Either way, your taste buds are in for some fruit-forward fun! Red fruit such as cranberry, plum, and tart cherry!

Pairings: Stinky Cheese, Fried Food, Pizza

Serving Instructions: 45°- 50° 

About Maison Yves Duport 

Gradually over four generations the estate has been built up to almost 10 hectares in this rugged terrain. There are three main soil types, each matched with its best corresponding varietal as a result of careful observations: the soils of the Montagnieu area white marl clay, perfect for Altess (Roussette) and Mondeuse; the silica and limestone soils of the moraine hillside slopes are perfect for Chardonnay; and finally the clay and limestone mountain scree soils where Pinot Noir excels.

Yves make his cuvees by working in fellowship with neighboring winemakers of similar mindsets, the production occurring either fully or partially in his cellar – the result is that about half the production is Bugey blanc, 30% is Bugey method traditionnelle, and 20% is Bugey rouge. Make no mistake, Yves tends to all the vines and sees them through to bottling, preferring to work with nature, the soil and the climate, using no chemicals whatsoever, while in the cellar acting more as a quiet conductor to the forces of nature as they coalesce. -Domaine Yves Duport

Grecorange - Conestabile della Staffa

Umbria - Italy

Description:

From 40 to 70-year-old vines this orange wine spends 20 days on the skins. Aging is done in fiberglass tanks. A thirst quencher that is perfect for sunny days. Zesty, gluggable, and bright with citrus and almond notes.

Pairings: Aperitif, Seafood, Appetizers

Serving Instructions: 48°-52° 

About Conestabile della Staffa 

The history of the wines of Conestabile della Staffa is truly a window into the history of the Umbrian paradigm. Wine and culture collide under the guidance of master natural wine-whisperer, eno-artisan Danilo Marcucci. La Staffa is of his wife's family ancestry, this is made clear every time Danilo speaks of the property...he is merely a guest, married to the vines and his wife Alessandra's noble lineage.

The family history of Conestabile della Staffa is long and complicated, as one would expect for a noble family that dates back through the middle ages. The Conestabile families originated in Orvieto, the southwestern corner of Umbria just north of Rome. The Della Staffa family dates back to antiquity and is from Perugia, just several kilometers from the winery.

An arranged marriage in the 1700’s brought together these two important and noble families, both interested in consolidating land and influence in what was a very poor region. During its heyday in the 1800's, the Conestabile della Staffa property totaled over 700 hectares of mixed agricultural land, of which over 100ha were under vine in traditional 'promiscuous' agriculture. During this period, in the late 1800's and early 1900's, Conestabile della Staffa was the most important social cantina in the Trasimeno-Perugino area; at its height they produced over 10,000 hectoliters of wine per vintage. You can see remnants of this historic winemaking in the castle/homestead located at the top of the hill in the village of Monte Melino.

In the 1920's the hamlet of Monte Melino was home to over 20 small families, each relatives of the Counts of the Conestabile della Staffa. Danilo's wife, Alessandra is the descendant (great granddaughter) of one of these Counts. The village essentially was a self-sufficient commune/fiefdom at that point. Work and profit sharing among the families was divided equally in all sectors of the farming; raising cows, growing and drying tobacco, making wool & silk, a cobbler, a school, a metalworker, and of course olive oil and wine.

In the post-World War era wine production dramatically decreased due to the reduced workforce for farming as people moved into the cities. The last produced vintage from the old cantina was in 1956. From 1956 until 2015 no wine was produced on the property, instead the grapes were sold off to the local co-op for this entire period.

Today Conestabile della Staffa is literally being reborn, re-envisioned by the work of Danilo Marcucci. It's an undertaking of epic proportions. Over 12 hectares of vines, many of which have been in disrepair for over a decade, but were planted in the early 1970's. Luckily the land was never touched by chemicals.

The wines are made in the most natural way, adhering to methods that Danilo has learned over the course of 20+ years of winemaking and farming experience from some of Italy's great 'masters' (Lino Maga, Eduardo Valentini, Cappellano, Vittorio Mattioli and others). Native grapes (grechetto, trebbiano, ciliegiolo sangiovese, Gamay del Trasimeno, canaiolo, sagrantino) are the backbone of the property, a truly inspirational project with a bright future. No yeast, no chemical corrections, no sulfur. ""No technology"", as Danilo would say. - Selectionaturel

Deu Bode - Bojo do Luar

Vinho Verde - Portugal 

Description: 

A low-intervention blend of 30% white varietals and 70% red varietals from Vinho Verde, Portugal. Each of the varietals were vinified separately with ground chestnut flowers added to the fermentation process. A light, chillable red with fresh floral aromas and a silky texture. Zesty, bright, and a touch smokey on the palate.

Pairings: Roasted Turkey, Chicken, Charcuterie

Serving Instructions: 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

 

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!