Domaine La Luminaille Village: Rasteau Appellation: 12ha Rasteau Cotes du Rhone Villages Grower: Julie Paolucci Website: http://www.domainelaluminaille.com/ Downloadable PDF Domaine La Luminaille is located in the “quartier” of Rasteau called “la lumière”. The name comes from the bright glow of the olive tree’s leaves under a full moon. Julie Paolucci is the fifth generation of her family to farm in the quartier of “la lumière”, and it was her father, Jean-Claude, who really developed the family’s vineyards. Today, Julie’s property includes 12 hectares of vines and 3 hectares of olive trees. She returned to the family property in 2014 after working as a sommelier in Paris. Soon after taking over, Julie gained organic certification and she has continued to develop a personal style of winemaking to create unmanipulated and elegant wines. Côtes du Rhone Villages Blanc "Luminaris" The cuvée “Luminaris” combines 60% Clairette, 30% Marsanne, and 10% Bourbelenc grown at 330 meters in altitude. Julie co-ferments Clairette and Bourbelenc in stainless- steel and Marsanne with Bourbelenc in an old 500L foudre. The different wines are assembled and then aged in tank for 6 months. Rasteau "Luminaris" The cuvée “Luminaris” combines 40% Grenache, 35% Syrah, 20% Carignan, and 5% Mourvedre. The wine is fermented in cement tanks with four weeks of maceration and then matured for a year in both cement and old 500L foudres. Rasteau "Garance" Garance refers to a local herb that produces a deep red dye. The vineyard was planted 80 years ago at an elevation of 330 meters on “galets roulés”. The blend is 60% Grenache, 30% Carignan, and 10% Syrah/Mourvedre. The wine is fermented in cement tanks and then matured for 9 months in a 1,000L clay jar. Vin de France Rouge "Apis" Apis, or "the bees" in Latin refers to the hives present on Domaine La Luminaille since 2018. This cuvée is from 70% Carignan (45 years old) and 30% Grenache and is vinified with no added sulfur. The bunches are manually harvested into small crates brought to the winery where they undergo whole bunch, full carbonic maceration by indigenous yeasts. Maturation is in cement vats.