Established in 1970, Colomba Bianca is the largest Sicilian grower cooperative and the biggest Italian producer of organic wine, with more than 1,800 hectares dedicated to organically farmed vines. Colomba Bianca also has a further 7,500 hectares of vineyard, growing indigenous and international varieties. Despite their size, they engage a philosophy of micro-viticulture and micro-winemaking to ensure the ultimate precision, quality and expression of terroir. The stunning range of single variety and innovative blends are tailor made under the watchful eye of head winemaker Mattia Filippi. Dynamic and passionate, the Cantine is constantly evolving with investments in the vineyards and in the technology of their five specialist wineries. With their sights firmly fixed on the future of Sicilian wine, Colomba Bianca is rapidly becoming one of the leading names in organic winemaking in Italy.
The winter and early spring season was characterised by mild and cool conditions, with humid nights. The late spring to summer period saw an almost total absence of rain, with less than 300mm combined with the absence of the typical African sirocco winds. Careful soil management was required, along with judicious use of green manure to nourish the vines and avoid hydric stress. The vintage was lower in quantity compared to previous years, but the quality was high, with aromatic whites and red wines showing a considerable polyphenolic content.
The highest standards are attained in these sun-drenched vineyards, through the use of innovative technology and the careful process of mapping the terroir according to the weather patterns, harvesting time, soils and vine age. The vineyard sits at an altitude of 300 metres above sea level. The Syrah vines are planted at a density of 4,000 vines per hectare, are trained on a trellis and are pruned according to the Guyot method. The grapes undergo a sensory analysis and are hand harvested at the optimum maturity levels, according to the terroir and microclimate of the vineyard.
The harvest took place by hand and the grapes were delicately destemmed. The grapes were macerated at low temperatures on the skins to extract colour and soft tannins. Fermented in stainless steel at controlled temperatures the wine then went through malolactic conversion. The wine was aged in stainless steel for eight months in order to preserve the purity of fruit.
Abundant notes of ripe red berried fruits and blackberries are complemented by delicate violet aromas. Structured and full bodied with supple tannins, the enveloping and penetrating red berry flavours continue through to the long, aromatic finish.