The Colombaia vineyard consists of four hectares, planted in 1970. Since the first harvest in 1973 they have worked organically and were officially certified in 1999. In 2003 Danta Lomazzi , the oldest son of the Lomazzi family, and his partner Helena took over leadership of Colombaia and set out to follow biodynamic principles.
The vineyard sits on soils of clay and fossil shells, up a hillside with an ocean breeze. The winemaking is low interventionist, with careful extraction, natural yeast and spontaneous fermentation.
This wine is made from Trebbiano and Malvasia planted on clayey soil rich in fossil shells. Macerated on the skins for 30 days, fermentation in stainless steel, then aged for 6 months in the bottle.