Artistry into wine
Marisa and Kris Beverly, Santa Ynez residents, whose nails are soiled with Santa Maria terroir, touch their grapes through vinification and express each individual wine with its own personal design. Not confined to experiment with other grapes not commonly planted in the area, such as the Italian varietal Teroldego, while some wines are artistically blended with Syrah. These wines are independently sophisticated, floral fruit, savory spices, bright acid, lavish tannins while giving way to rustic qualities, such as earth and restrained oak.
SANTA MARIA VALLEY
MORE THAN CALIFORNIA’S BBQ CAPITAL
Grape growing dates back to the 1830s Mexican Colonial period. In 1960, Uriel Nielsen and Bill De Mattei planted the first commercial vineyard in the Tepusquent region.
EMPHASIS ON “WHAT’S IN THE GLASS”
Scar of the sea was a shared objective between long–time friends and colleagues, Mikey Giugni and Michael Brughelli. More times than not, there is a story behind the label from an exclusively crafted wine, and Scar of the Sea is no different but justly unique.
Trattoria Uliveto whose name roughly translates to “olive grove” is an exceptional trattoria in the heart of Old Orcutt – an unincorporated town in the Santa Maria Valley. Chef and owner Alfonso Curti have designed the first-rate menu of traditional Italian cuisines from locally sourced seasonal ingredients, handmade pasta, home-made Italian sausages, meticulously baked pizza from their wood-burning pizza oven, and home-made desserts, inspired by his Mamma and Nonna.
PINOT NOIRS WITH PRECISION
You may call Marc Piro a true Californian winemaker, who now in his 30s has traveled the world making wine under the supervision of other renowned winemakers…Western Australia, New Zealand, and Argentina. At 10 years old he caught the cooking bug and was completely obsessed with fruit.1