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Following his passion for fine wine in his home region of Sicily, Antonio Cianci purchased the vineyards in 2000. He named the farm Edomé, which in Sicilian dialect translates as “I did it myself”. The farm is run together with his daughter, Paola. Edomé is located on the north side of Mount Etna more than 2,300 feet above sea level in the newly celebrated wine producing subzone known as “Feudo di Mezzo”. The volcano is highly active and plumes of smoke are visible every day above the vineyard. The vines are bred in the alberello form, growing straight up like a tree, which is traditional on Etna. The land is farmed organically and the winery strives for minimally invasive production.
80% Nerello Mascalese, 20% Nerello Cappuccio
Annual production: 10,000 bottles
Family owned and operated. The vineyards are more than 80 years old and were purchased in 2000.
Fermentation and Vinification: The juice macerates on the skins until both alcoholic and malolactic fermentation are complete (about 15 days) at a controlled temperature of 18C. The cap is punched down daily. Aged for 12 months in stainless steel.
FOOD PAIRINGS: White meats, fish, especially salmon and tuna, sheep and cow cheeses, eggplant in any style but particularly eggplant parmigiana
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