Colomba Bianca, 'Lavi', from Sicily is a warm and elegant Nerello Mascalese with an exquisite bouquet of rose and wild strawberries and raspberries. Soft, enveloping tannins lead to a long, smooth finish, delivering an unforgettable flavour experience. Perfect for pairing with cold cuts, cheese, red meats, veal, chicken, and game.

About the Producer

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.

Vineyard and Winery

The wine is made from the native variety Nerello Mascalese, an historical Sicilian variety which is typical of the Etna area and is renowned for producing wines with an intense aromatic bouquet with a light and pleasant body. The vines are planted between the hills of Vita and Salemi at an altitude of 330 metres above sea level. The Guyot trained vines are planted at a density of 3,300 vines per hectare, in medium textured chalky soils, which are soft, cool and porous. The vineyard is cultivated sustainably uses integrated farming practices, where the use of chemicals and herbicides is reduced and the vines are cultivated with respect for the environment and the biodiversity of the vineyard. The grapes are hand-harvested at optimal maturity. Lavi is a fantasy name, celebrating the local town of Vita and its deep connection with the centuries-old cultivation of the vine.

The grapes were hand-harvested into 15 kilogram crates to preserve the quality of the fruit and carefully selected. Skin-contact maceration took place at temperatures of 25°C in stainless steel tanks for eight to 10 days, in order to ensure a good extraction of anthocyanin and aromas. The wine was vinified without the influence of oak to ensure the varietal characteristics were fully expressed.