Domaine Clos de Lumières
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Winery - Viticulture
Terroir: Rolled pebbles, clay and limestone subsoil from the Miocene and Ice Age (-6 to -18 million years). Soil with high complexity. This region has the most hours of sunshine in France, which promotes photosynthesis. The northern wind "Le Mistral," which has a very positive effect on the health of the vines, blows here on an average of 100 days a year.
Viticulture: The vines are planted with a density of 4,000 vines per hectare. The number of treatments is limited depending on weather conditions. Fertilization is based on soil and leaf analysis, thus ensuring a better balance between soil and vines. Control of vigor, leaf removal, pruning, and yield limitation to ensure better ripening and quality of the grapes.
Vinification: The grapes are harvested at night to avoid oxidation. In the cellar: crushing and destemming. Cold maceration before fermentation, followed by a three-week maceration period accompanied by pumping over, racking, and oxygenation until an optimal and balanced extraction is achieved. -
History
THE FAMILY BUSINESS WAS FOUNDED IN 1946 BY THE GRANDFATHER OF THE CURRENT WINEMAKER, GERALD SERRANO, IN THE MUNICIPALITY OF FOURNES.
Grandfather Andre Serrano came out of the resistance at the end of the war and settled in the municipality of Fournes when he met his wife, Alberte. He initially worked as a farmhand and, over the years, built up a small farm where he fathered three sons, only one of whom continued to run the business.
He married Monique and we had one child, Gerald Serrano. The couple continued to develop the business by taking their wine to the village's cooperative winery.
