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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.
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.
