Dante Lomazzi - Dante relies on the practices that his family has cultivated as winemakers for 4 generations to guide his work.
Sangiovese, Colorino, Malvasia Nera, Canaiolo, Trebbiano, Malvasia
The vineyard of Colombaia is 4 hectares surrounding the main winery house with southwest exposure. Dante and Helena work the vineyard as a big garden, following the rhythm of nature. This biodynamic process helps the vine to reach vital mineral elements of the soil, and cultivates the essence and freshness of the grapes.
The Lomazzi family, though winemakers for generations, first planted the vineyards of Colombaia in 1970. The name of the winery comes from the historic, 16th century farmhouse-turned-winery that anchors the hilly vineyards overlooking Casole d’Elsa in Tuscany outside of Siena. ‘Colombaia’ translates to ‘dovecote,’ which is a distinguishing feature of the old farm estate. The Lomazzi’s first harvest of native Italian grapes was in 1973, and from that first harvest to now they have always worked naturally and organically (officially certified in 1999) in respect to tradition and protection of the environment. In 2003, eldest son Dante took over leadership of Colombaia with new enthusiasm and expertise and instituted biodynamic practices in the vineyards and the cellar, receiving a Demeter certification in 2007.
The house and 45-year-old vineyards of Colombaia sit atop soils of clay and fossil shells, 220m up a hillside, with a breeze blowing in from the sea which is only 60km away. Once grapes are harvested each fall, the winemaking process is carried out in full respect to the fruit, keeping intervention to a minimum. This is achieved through slow, careful extraction, natural fermentation, and controlled temperature via buried fermentation vats. Each vintage of Colombaia Rosso Toscana will always have a differently colored label, which is selected as a representation of the unique winemaking season every year.