Lumiluna

Mercatello, Umbria

Giulio Rinaldi and Luca Bigicchia are of course, winemakers, but in their village of Mercatello (just south of Perugia in Umbria), they have become infamous as "vine restorers". Since 2015 under the winery guise of "Lumiluna" (or "under the moon") they've been hunting for abandoned vineyards in the area, to bring them back to life after decades of neglect, and through this, have discovered not only a rich tapestry of local wine history, but also of the people and culture. Through their work they have become laden with stories to tell of the people of this place, through triumphs and joy, but also through unimaginable tragedy. Not something they expected of course, but a reminder of how viticulture is a human enterprise, and one that links people together in their communities throughout time and memoriam.

They have undertaken this rescue mission consciously without regard for vine age, soil type or exposure, and they did not "choose" the varieties. Their primary goal has be to maintain the agricultural heritage of their territory. Consequently, grape varieties are a historical reflection of the last 65 years or so of the Umbrian wine paradigm. The most abundant varieties they tend are of Umbrian heritage: Trebbiano, Grechetto, Malvasia and Sangiovese , but among these are intertwined some international vines planted at the end of the 90s, such as Merlot, Pinot Grigio, Chardonnay and Syrah.

"Our roots here as winemakers are strong, deep and linked to the native Umbrian vines and to our land, but in some cases our "branches" come to explore different situations and possibilities, which lead us to use even atypical grapes , in always different proportions and methods."

They manage 15 vineyard plots within a radius of 14 kilometers from the cellar, completely different from each other, ranging in age from 20 to 65 years, with sizes ranging from a beyond-miniscule 0.1 to a still tiny 1.2 hectares. Farming is all organic incorporating biodynamic practices, and in the cellar, natural fermentations without temperature control and aging mostly in steel tanks give a pure, direct expression of fruit and terroir. They also make two pet-nats, a very non-traditional style in this region, but that allows them to bring some playfulness and a light-hearted, experimental attitude to these wines, as illustrated on the labels. (The labels are references to their favorite American animated TV series).

A multi-dimensional project, from two remarkable friends with a mature perspective and insight well beyond their years. A project showing deep respect for place and people. Lumiluna is a project we are proud to help usher into the future.

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Featured

Rex Banner Bianco Frizzante

95% Trebbiano and 5% Grechetto grown on fossilized limestone and clay soil that was harvested in the middle of August. The grapes were destemmed, crushed and directly pressed before spontaneous fermentation and aging on the lees in stainless steel. It was bottled in the spring with a little passito made from Grechetto to aid in refermentation.

Mindy Rosato Frizzante

95% Syrah grown on galestro soil and 5% Grechetto grown on fossilized limestone and clay that was harvested at the end of August. The grapes were destemmed, crushed and directly pressed before spontaneous fermentation and aging on the lees in stainless steel. It was bottled in the spring with a little passito made from Grechetto to aid in refermentation.

Casale dei Ceci Bianco

A wine named after three young men of the local Ceci Farm who were captured and killed by the Germans at the end of the war. 100% Grechetto direct-press from a vineyard of clay and limestone. Partly early harvest fruit and later harvest fruit. Spontaneous fermentation without temperature control. Aged in tank on fine lees for 4 months. No filtering or fining.

Diciannove Bianco

Trebbiano, Malvasia, Grechetto and other white varieties from a vineyard panted in 1963 on clay and sand. Spontaneous fermentation with 4 days of skin maceration, without temperature control. Aged on fine less in tank for 6 months. No filtering or fining.

Coraline Rosso

Syrah and Ciliegiolo. Ciliegiolo is whole cluster fermented, Syrah is de-stemmed, crushed and fermented on skins for 2 days before pressing. Ciliegiolo is then added to the Syrah juice and left to macerate for 15 days. Aged in tank. No filtering or fining.