{"product_id":"lady-of-the-sunshine-bassi-vineyard-dolcetto-2025","title":"Lady of the Sunshine Bassi Vineyard Dolcetto 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBassi is a ranch before it is a vineyard: 29 acres of vines inside a 112-acre coastal ranch above Avila Beach. The Dolcetto is not part of the main planting. It sits on a small backyard slope above the eastern side of the property, 15 rows, hand-farmed because nothing larger fits. The soil is the sandstone found across the ranch, grading from outcropping to sand deposits. What sets Bassi apart from its neighbors is the absence of a cooling funnel. No wind gap channels cold air through the property, so it runs warmer than the Giugnis' other coastal sites even sitting 1.2 miles from the water. Dolcetto ripens early, which is exactly why a Piedmontese grape has a chance on ground this close to the Pacific.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDolcetto from the California coast is close to a one-off, and this one is built along Alba lines. Fruit was picked in late September, destemmed completely, and fermented with native yeast in 228-liter upright barrels, punched down by hand daily. It was pressed in a wooden basket press at dryness, then aged ten months in neutral 80-gallon barrels and racked straight to bottle, no fining or filtration, minimal sulfur. Finished alcohol is 12.5 percent. Full destemming and gentle punch-downs keep the tannin powdery instead of grippy. Sour cherry, cranberry, dried violet and crushed stone, with the bitter-almond snap on the finish that is the Dolcetto signature. The 2025 Central Coast season was cool and dry, with below-average rainfall and very little heat, so ripeness arrived at low sugars with acidity intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGina and Mikey Giugni bought Bassi in July 2024 from Mike and Cheri Sinor, who had farmed it since 2013, in a direct deal with no sales agents. They had bought fruit off the ranch since 2019 and wanted the security of farming it themselves. The purchase closed out the final year of biodynamic conversion, and Demeter certification came through that same month across all 42 acres they farm, four sites in all. The approach is regenerative as much as biodynamic: they make their own compost and compost teas, plant diverse cover crops and pollinator meadows, graze animals through the rows in spring, and do not till. Mikey runs Scar of the Sea alongside this. For reds the cellar uses a two-ton wooden basket press and old French oak, with one racking before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDolcetto is a weeknight red in Piedmont, poured cool alongside whatever is on the stove, and that is how to use this one. Brown hot Italian sausage hard with peppers and onions and let the sour-cherry fruit cut the fat. Agnolotti, or any filled pasta finished in butter and sage, works because the tannin stays fine-grained. Grill a mushroom pizza with real char on the crust and the stony side of the wine finds the fungus. On a cold night, braise chicken thighs with tomato, olives and rosemary. At 12.5 percent, after 20 minutes in the fridge, this is a bottle you can open on a Wednesday and actually finish.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":67575130980575,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9270420.jpg?v=1790548337","url":"https:\/\/danverwinemerchant.com\/products\/lady-of-the-sunshine-bassi-vineyard-dolcetto-2025","provider":"Denver Wine Merchant","version":"1.0","type":"link"}