Eduardo Torres Acosta is a self-taught winemaker who learned the trade from his father back in the Canary Islands. In 2012, he moved to Sicily and worked with Arianna Occhipinti before settling in Mt. Etna, where he now produces wine from small parcels of vines that had been abandoned and required years of rehabilitation. His wines are made under the IGT Terre Siciliane classification. They are elegant, balanced, and expressive of the unique terroir of Mt. Etna.
A blend of 85% Nerello Mascalese and 15% other.
Eduardo organically farms parcels totalling about 4 hectares on the north face or versante nord of Mt. Etna. Those parcels are scattered amongst 6 different contrade or districts: Pietramarina, Allegracore, Daini, Friera, Zucconero and Caprieri. The soils are variations on sandy volcanic ash and the elevation ranges from 550 to 930 meters. Averaging over 50 years old, the vines are generally alberello-pruned, either as individual bushes or on wires depending on the parcel; the varieties are interplanted and include a preponderance of Nerello Mascalese and Nerello Cappuccio, as well as smatterings of Alicante, Garnacha and other reds (plus whites like Minnella, Catarratto, Grecanico, Carricante and Inzolia that are vinified and bottled separately). The bunches are hand-harvested, partly destemmed (varies with vintage), co-fermented spontaneously with native yeasts and without sulfur or temperature control in concrete tanks. Maceration lasts around 15 days. The wine is aged for 16 months in concrete tanks and old barriques with minimal racking and then bottled without fining or filtration and with a tiny amount of sulfur.
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