Scar of the Sea

Scar of the Sea began in 2012 under Mikey and Gina Giugni. The program now stewards 42 acres across four vineyard sites, anchored by the 29-acre Bassi Vineyard in Avila Beach, acquired in July 2024. One mile from the Pacific Ocean in the SLO Coast AVA, Bassi is farmed using regenerative and biodynamic principles. All grapes are organic at minimum, the majority certified Demeter biodynamic, hand harvested. Since 2019, the work has been made at Tank Farm. Native yeast fermentation, no adjustments, unfiltered bottling. White wines barrel ferment and age on lees in old French oak, moving through a solera system. The cellar bottles in lightweight recyclable green glass with natural cork and no capsules.