_The NV Scar of the Sea CoFerment Newtown Pippin & Gamay. __ _This cider comes from Newtown Pippin apples grown at Bear Valley Ranch. The cider is barrel fermented with native yeast and no additions. It is aged for 12 months and then refermented with Gamay pomace from Topotero Vineyard in Avila Beach. All the bubbles are a result of added fermenting apple juice from the 2020 cider press.
Scar of the Sea was established in 2012 and is owned & operated by Mikey & Gina Giugni in San Luis Obispo, California.
The Central Coast offers us the opportunity to live, work, and play by the sea, who is influential to the vineyards we work with and how we spend our time. The ocean’s presence has shaped our way of life along with the climate, soils, and geology of the coastal vineyards we work with that fall under the spell of her fog each day.
Scar of the Sea focuses on working with farmers who are instrumental in farming for the future and making wines with as little intervention as possible. Our wines are made with the intention to tell a story of where they come from, the people who farm them, and reflect each vintage under the California sun.