Etna Rosso DOC "Aitna", 80% Nerello Mascalese, 20% Nerello Cappuccio - Annual production: 10,000 bottles
Etna Rosso DOC "Vigna Nica", 80% Nerello Mascalese, 20% Nerello Cappuccio - Annual production: 10,000 bottles
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 2,200 feet above sea level, in the newly celebrated wine producing sub-zone known as “Feudo di Mezzo”. The vines are bred in the alberello form, growing straight up like a tree, which is traditional on Etna.
Harvest: By hand
Area under Vine: 4 hectares
Total production of the farm: 25,000 bottles
Farming method: Organic
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. Aitna is produced from the vineyards that are more than 80 years old and after fermentation the juice is aged in barrique for 12 months. Vigna Nica is produced from the younger vineyards of at least than 10 years and the juice is aged for 12 months in stainless steel.