September 2021 | 6 Bottle Club
Welcome to the September 6 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!
- Holly Berrigan, Founder, MYSA Natural Wine
- Orange Contact SGS - Vivanterre
- Avesso - Quinta de Santa Teresa
- La Bulette de David - Les Vins Pirouettes
- Praja - Cardedu
- Barbera Sabinot - Poderi Cellario
- Konig Rosé - Weingut Pittnauer
- Ciliegio - Conestabile della Staffa (some boxes)
- Wine Evaluation Sheet
Orange Contact SGS - Vivanterre
Auvergne - France
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°
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
Avesso - Quinta de Santa Teresa
Vinho Verde - PortugalDescription:
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
La Bulette de David - Les Vins Pirouettes
Alsace - FranceDescription:
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
Praja - Cardedu
Sardinia - Italy Description:
Praja, the producer name, means beach in Sardinian. Monica is the grape which is native to Sardinia. This light-bodied zesty red is fermented with native yeasts in cavernous cement tanks that reside under a house at the winery. First, give it around 30 minutes in the fridge. It's quite dark in color. Deep plum, dark cherry, violets, with a moody feeling on the nose. Light and bright for the body with low tannin. Best to be served with southern Mediterranean food, Lebanese food, Turkish food, or any food that is herb forward!
Pairings: Seafood, Olives, Pasta
Serving Instructions: 48°-52°
Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do] vineyards are located on the island’s sparsely populated Southeast, where soils are crumbling granite near the coast, and schist in ragged-dry cliffs around Jerzu. - Portovino
Barbera Sabinot - Poderi Cellario
Piedmont - ItalyDescription:
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
Konig Rosé - Weingut Pittnauer
Burgenland - Austria
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 - ItalyDescription:
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
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!