Camera di Commercio di Catania

Ninì Cianci is a university professor with a history of excellent olive oil production in Floridia, Siracusa, and myself, Gianclaudio Tribulato, a lawyer with a family history of wine production in Camarina, Ragusa. In the 1960s we produced a grape variety of Nero D’Avola (it was unusual, at that time) with the label “Frascolari”.
We are two close friends, Ninì and me. With our friendship and mount Etna, we bring to life our oenological project. We have always been fascinated by the Volcano Etna. It has always been our reference, even if our family origins take us back to far off countries.
We decided to call our winery “Cantine Edomè”, using our superb dialect. Once, a very close friend of ours, a pioneer and a forerunner of wine production on Etna, to whom we owe a lot, presented us his brand new wine with the following phrase: “’stu vinu è do tò”, this wine is yours. To which we replied: “è do mè”, this is mine. This brought us to call our winery “Cantine Edomè”, Wine cellar of my wine.
The voice of the earth, a return to our origins, towards our “Muntagna”, mount Etna, searching for strong emotions, inside an extinct crater, in the district of “Feudo di Mezzo”, located on the north slope of mount Etna.

But why Etna? Why the “Muntagna”?
Mount Etna is Sicily itself. It is a unique territory, which gives to each product the peculiarity of its soil. This remains unique, not replicable in another places of Sicily. And, in particular, the grapes that are cultivated there are unique. The “Muntagna” typifies the grape and the wine that comes from it.
Our vineyard is located inside an ancient extinct crater where the autochthonous grape of Nerello Mascalese and Nerello Cappuccio were grown using the classic ìalberelloî method and are tied using vegetable origin twine. The ancient vineyard is based on stubs of around 80 years old. We wanted to embrace the local and ancient traditional country philosophy of the ìalberelloî method, a manual cultivation, respecting Etna’s territory, dry wall and the ìrasoleî, a tiny path made of lava stone. Its peculiarities are the sandy and volcanic soil, and its altitude of 700 m a.s.l. as well as its temperature range, a mountain territory, but in Sicily, the very low production per hectare (6000-7000 kg) due to the pruning and to the ìalberelloî method, the vintage made by hand starting from the 2nd half of October, and its aging in oak casks for 12 months.
It is not easy to understand what comes from it: a vine enriched by flavours and mineral notes. Its bouquet is intense with hints of mature fruit, spices, tobacco and vanilla. Its flavour is full-bodied and persistent, dry with just the right amount of tannin. It is ideal to accompany red meat, game and mature cheese.

The vineyard is located on the north slope of mount Etna.
The vines are grown using the classic “alberello” method and are tied using vegetable origin twine that is biodegradable.
The implants are made using the classic “alberello” method planted at one per 1.15 m per 1.15 m.
The grape varieties are autochthonous: “Nerello Mascalese” and “Nerello Cappuccio”.
The fertilizer used is exclusively organic; the soil cultivation is made by non invasive systems and equipment.
Parasite treatments are consistent and approved by biological cultivation.

web: http://www.cantinedome.com

e-mail: gianclaudio.tribulato@tin.it