Torres Acosta Eduardo
Eduardo Torres Acosta is the Spanish soul of Etna who for some years has been positively and energetically shaking up and revolutionizing the status quo of this prestigious production area. At 33 years old, with family roots on the island of Tenerife and a degree in oenology, he moves permanently to Sicily, full of youthful and lively hopes. He falls in love with this beautiful land, gaining experience first with Arianna Occhipinti, a professional and sentimental reference point, then at Passopisciaro as a winemaker.
The desire to own something personal in which to experiment with all the know-how acquired over time and to prove to the whole world and to himself that he has finally learned to walk alone grows, and so since 2014 Eduardo Torres Acosta has begun to vinify individually the grapes coming from old almost forgotten rented bush vines that he has rediscovered and enhanced. The vineyard plots, totaling 2 hectares, are located on the northern slope of Etna in the districts of Pietramarina, Sciaranuova, and Allegracore at different altitudes and on different types of loose soils formed from volcanic ash and rich in stones. Eduardo is fascinated by the biodiversity and the suggestiveness of the wine landscape he has found himself inhabiting and transfers this unconditional love astonishingly into the final glass.
The value that is most dear to this young winemaker is the maniacal care of the land, which he cultivates without the use of chemicals, resorting only to copper and sulfur between the rows and controlling the vigor of the plant with winter pruning, convinced that the microclimate of the volcano, dry and never too humid, is ideal for the healthy and powerful growth of the vines. For Eduardo, wine is absolutely made in the vineyard, but the same philosophy must be pursued during the winemaking phase: interventions in the cellar are reduced to zero, the wine ferments spontaneously with only indigenous yeasts, the addition of sulfur is really minimal and the liquid is left to mature in exhausted oak barrels or in cement, untouched for several months before bottling. The Spanish soul of Eduardo is now transplanted on the slopes of Etna and seems to want to reserve great surprises for us in the near future, which are worth tasting, in small sips.
Eduardo Torres Acosta is the Spanish soul of Etna who for some years has been positively and energetically shaking up and revolutionizing the status quo of this prestigious production area. At 33 years old, with family roots on the island of Tenerife and a degree in oenology, he moves permanently to Sicily, full of youthful and lively hopes. He falls in love with this beautiful land, gaining experience first with Arianna Occhipinti, a professional and sentimental reference point, then at Passopisciaro as a winemaker.
The desire to own something personal in which to experiment with all the know-how acquired over time and to prove to the whole world and to himself that he has finally learned to walk alone grows, and so since 2014 Eduardo Torres Acosta has begun to vinify individually the grapes coming from old almost forgotten rented bush vines that he has rediscovered and enhanced. The vineyard plots, totaling 2 hectares, are located on the northern slope of Etna in the districts of Pietramarina, Sciaranuova, and Allegracore at different altitudes and on different types of loose soils formed from volcanic ash and rich in stones. Eduardo is fascinated by the biodiversity and the suggestiveness of the wine landscape he has found himself inhabiting and transfers this unconditional love astonishingly into the final glass.
The value that is most dear to this young winemaker is the maniacal care of the land, which he cultivates without the use of chemicals, resorting only to copper and sulfur between the rows and controlling the vigor of the plant with winter pruning, convinced that the microclimate of the volcano, dry and never too humid, is ideal for the healthy and powerful growth of the vines. For Eduardo, wine is absolutely made in the vineyard, but the same philosophy must be pursued during the winemaking phase: interventions in the cellar are reduced to zero, the wine ferments spontaneously with only indigenous yeasts, the addition of sulfur is really minimal and the liquid is left to mature in exhausted oak barrels or in cement, untouched for several months before bottling. The Spanish soul of Eduardo is now transplanted on the slopes of Etna and seems to want to reserve great surprises for us in the near future, which are worth tasting, in small sips.
