All sites are farmed biodynamically, with Marfarm certified organic. Fermented in small 1.5-ton open boxes with native yeast and bacteria and 10–20% whole cluster, the wine is gently pressed in a wooden basket press and aged for seven months in neutral French oak. It is bottled after a single racking for blend, unfiltered and unfined, with minimal sulfur.

Founded in 2012 and based in San Luis Obispo, Scar of the Sea is owned and operated by Mikey and Gina Giugni. What began as a grassroots effort leasing small coastal vineyard sites has evolved into a deeper, long-term commitment to farming and land stewardship along the SLO Coast. In July 2024, they acquired Bassi Vineyard in Avila Beach—29 acres just one mile from the Pacific Ocean—which now serves as their home vineyard. Farmed using regenerative and biodynamic principles, it anchors a total of 42 acres across four sites under their care. The winery works naturally, with native fermentations, no adjustments, and bottling without filtration, while their white wines often follow a solera approach that reflects an ongoing dialogue between vintages. Each wine is designed as an expression of place and coastal influence—honest, precise, and rooted in the California Central Coast, with the simple aim of telling the story of the land through what is grown.