Gina Giugni is a second generation biodynamic farmer and winemaker. gina started lady of the sunshine in 2017, with a focus on regenerative, organic, and biodynamic farming in pursuit of making natural wines that reflect the purity of the place they come from. since 2018, gina has been farming the 6.5 acre chene vineyard, located in the edna valley appellation on the central coast.  since her takeover, the vineyard earned demeter biodynamic certification in 2020 and lady of the sunshine earned winery demeter certification in 2021.  gina and her husband, mikey, run scar of the sea and lady of the sunshine together out of their winery in san luis obispo, ca.

WINES

STOLPMAN VINEYARD SAUVIGNON BLANC

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located in Ballard Canyon, 15 miles from the coast. The Sauvignon Blanc is farmed certified CCOF organic, planted on a limestone outcropping, at high density and on its own roots.
The grapes were foot tread and soaked on skins overnight before being whole bunch pressed the next morning. The juice fermented with native yeast and bacteria in neutral french oak barrels. the wine was aged on lees for 7 months, bottled without filtration or fining, with minimal sulfur used.

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CHEVEY 60% SAUVIGNON BLANC 40% CHARDONNAY

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This playful wine is inspired by a traditional blend from the Cheverny region, in the Loire Valley, where it's common to blend the 2 varieties together. The grapes were picked for natural acidity, foot tread and soaked on skins overnight before being whole bunch pressed, separately, the next day. The juice was fermented with native yeast & bacteria in neutral french oak barrels and aged on lees for 7 months before its first racking to blend before bottling, without filtration or fining, with minimal sufur used.

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CHENE VINEYARD PINOT NOIR

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This vintage is a 50/50 split of Dijon Clone 667 and 115 from the steepest hillside blocks that sit on Monterey formation rock bed.  This site is naturally devigored and makes for concentrated, small clusters that achieve stem lignification early on.  The grapes were fermented with 100% whole-cluster with light extraction during fermentation.  The wine was pressed in our wooden basket press at dryness and aged for 10 months in neutral french oak barrels before being racked for the first time to bottle without filtration.  

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La Marea

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La Marea, made by Ian Brand of Le P’tit Paysan, is a tiny winery focused on single vineyard Spanish varietals “rooted in the sea, the soil and the sea air”.  Brand believes Monterey and San Benito to be some of the most ideally suited climates in California for Spanish varietals like Albariño, Grenache (Garnacha) and Mourvedre (Monastrell).  The proximity to the cool ocean waters Monterey Bay provides an optimal climate for Albarino while the warmer San Antonio and San Benito Valleys closely resemble the Spanish regions where these grapes thrive.  This region, once the site of a shallow ocean bed millions of years ago, is one of the few spots in California with a high percentage of limestone found in the soil which gives the wines a high naturally acidity.  As with his P’tit Paysan wines, Brand works with fruit harvested at lower Brix, ferments using a combination of native and cultured yeast, and favors neutral oak.

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