Colombaia
コロンバイア
Demeter-certified biodynamic estate near Chianti's Colli Senesi, farming old vines like a garden since 2003.
Colombaia is a small family estate in the hamlet of Mensanello, within the commune of Colle di Val d'Elsa in the province of Siena, Tuscany. The Lomazzi family acquired the abandoned farm and vineyard in the 1970s, and the estate has been farmed organically since 1990. In 2003, Dante Lomazzi and his wife Helena Variara took over management and converted the roughly 4 hectares of old vines to full biodynamic cultivation, certified by Demeter. The vineyard, planted with Tuscan natives Sangiovese, Colorino, Malvasia Nera, and Canaiolo alongside a small amount of Cabernet Sauvignon, is tended like a garden, surrounded by fruit trees and vegetable plots. In the cellar, synthetic additives are excluded: fermentation is spontaneous with indigenous yeasts, and the wines are unfined and unfiltered, with production limited to roughly 10,000 bottles a year.
www.colombaia.it/ ↗Cuvées
No cuvées registered yet.
Who Is This For?
For natural wine drinkers who want honest, low-intervention Tuscan Sangiovese blends with real terroir and minimal cellar handling.
Frequently Asked Questions
- Where is Colombaia located?
- Colombaia is in the hamlet of Mensanello, in the commune of Colle di Val d'Elsa, Siena province, Tuscany, near the Chianti Colli Senesi sub-zone.
- Is Colombaia organic and biodynamic?
- Yes. The estate has farmed organically since 1990 and has been fully biodynamic, certified by Demeter, since 2003 under Dante Lomazzi and Helena Variara.
- What grape varieties does Colombaia grow?
- The roughly 4-hectare vineyard is planted with old vines of Sangiovese, Colorino, Malvasia Nera, and Canaiolo, plus a small amount of Cabernet Sauvignon.
- What is Colombaia's winemaking philosophy?
- Minimal intervention: spontaneous fermentation with indigenous yeasts, no fining or filtration, and no synthetic additives in either vineyard or cellar.
- Do Colombaia wines pair well with Japanese food?
- Their bright acidity and earthy Sangiovese character work well with grilled fish, mushroom dishes, and simmered vegetables in soy-based sauces.