In the Licata plain, where the Salso river (anciently known as Himera) flows into the mediterranean, in the Geloan fields of greek memory, overlooking the african sea, the estate of the Barons La Lumia is set, with an overall surface of 150 hectares of excellent sicilian land.
The entire productive process, from the production of wine, to the manufacturing, from aging to bottling, is carried out in the ancient and solid walls of the enchanting rural home, under the direct supervision of the Baron Nicolo' and his son Salvatore.
As usual, the sharp look of the Baron Nicolo' La Lumia ensures, by means of a deep knowledge of the land and a meticulous schedule of the vineyard operations, the production of high quality grapevines, which are the essential basis to obtain valuable wines.The operations on the field are carried out in the most delicate and flexible manner, using only sulfur powder treatments against oidium and no other chemical pesticide, favoured, in that respect, by the warm and rarely damp climate. Moreover, waterless culture techniques are applied in the soil operations. If necessary, a light aiding irrigation is carried out during the month of July.
The harvest of the the grapes is done manually. A team of eleven pickers selects and picks the best grapes, putting them away in special trailer-hoppers.This technique is halfway between the harvest on tipper and harvest on chest, taking only the advantages of both systems and not their flaws.The team of pickers completes the 2.5 tons' load in about 95 minutes and in 15 minutes the grapes are transferred in the vineyard to be stripped and destined to the fermentation tank.
The Estate of the Baron La Lumia, apart from producing wines with traditional techniques, made live again part of the wine-producing systems adopted by the settlers from Rhodes and Crete in the fifth century b.C.
In this way the line of the 'Grecischi' is born: Nikao, Halykas and Limpiados, three absolutely astounding wines for structure and aroma which frame, other than the character of the land, five thousand years of history.In the year 600 b.C. the settlers arrived on ships, full of hopes, vine plants and a long oenological experience which was quickly exploited, bringing them, with the commerce, splendour and wealth.
The oenologists of the time had to prove themselves against the problems of transportation and preservation of wines since they only had fermentation tanks dug in the bare stone, clay amphorae and no preservatives.They were thus forced to increase the alcoholic gradation acting on the plants and over-riping the vines, keeping unchanged the pleasantness of the taste.It's undisputed that, in the course of the centuries, the habits and the taste of men changed; therefore the necessity for La Lumia Estate to adopt only in part the ancient techniques, selecting those which are consistent with modern times.