Scar of the Sea
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FROM THE PRODUCER
THE WINE: Grown above the sandstone quarry at the Bassi Vineyard located in Avila Beach, this block has an ocean view. The Bassi Vineyard was planted in 1999 and has always been farmed using organic practices. This fermented wine is 55% Pinot Gris and 45% Pinot Noir.
The Pinot Gris was fermented with 100% whole cluster and the Pinot Noir grapes were destemmed on top of the fermentation. The wine fermented with native yeast and then was gently pressed in the wooden basket press.
The wine aged for 7 months in old french oak barrels then racked for the first time to bottle, without fining or filtration, with minimal sulfur used.
168 cases produced
THE PRODUCER: Scar of the Sea was established in 2021 and is owned & operated by Mikey and Gina Giugni in San Luis Obispo, California. Scar of the Sea's focus is on farming for the future.
We are regenerative biodynamic farmers. We work with only organic farmers throughout California throughout California who share the same vision with us to farm for a better future.
Each new harvest season, we find space to continue our self evolution and expand our creative efforts in our winemaking regime while maintaining our dogmatic, transparent approach by prioritizing our organic vineyard sourcing, fermenting with native yeast, making wines without any fermentation additions, and bottling in the absence of fining/filtration.
All the wines we produce see a minimal amount of sulfur before bottling that is based on the wines natural pH to retain freshness and longevity. The wines we produce are a compilation of many intentions, things we love, layered through our winemaking experiences each year that we learn from.
As we continue to take shape and progress, we celebrate being able to share our vision through each new vintage release of our wines.
