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Sicily, Italy
60% Minella Bianca, 40% native white varieties coming from 6 different parcels on the cooler, north-facing side of Mt. Etna, at an elevation ranging from 550 to 900 meters. Sandy, volcanic ash rich soils sit on sedimentary mother rock. The vines average 45-50 years old, with the oldest of about 80 years planted albarello-style, which require very careful hand-tending and yield less but more concentrated fruit. In true traditional style, the vineyards are mixed plantings of various local white and reds, the whites including Minnella, Catarratto, Grecanico and Inzolia. The nose shows classic nuances of the rich volcanic soil and the salty Ionian Sea spray. The palate displays intense tangy citrus fruits like grapefruit, mandarin and preserved lemons, with a fertile earth earth minerality and saline lick. Pair with a seafood risotto, stuffed sardines or a soft goats cheese.
60% Minella Bianca, 40% native white varieties coming from 6 different parcels on the cooler, north-facing side of Mt. Etna, at an elevation ranging from 550 to 900 meters. Sandy, volcanic ash rich soils sit on sedimentary mother rock. The vines average 45-50 years old, with the oldest of about 80 years planted albarello-style, which require very careful hand-tending and yield less but more concentrated fruit. In true traditional style, the vineyards are mixed plantings of various local white and reds, the whites including Minnella, Catarratto, Grecanico and Inzolia. The nose shows classic nuances of the rich volcanic soil and the salty Ionian Sea spray. The palate displays intense tangy citrus fruits like grapefruit, mandarin and preserved lemons, with a fertile earth earth minerality and saline lick.
Pair with a seafood risotto, stuffed sardines or a soft goats cheese.
Varietal / Blend: 60% Minella Bianca, 40% other native white varietals
Decant: Recommended
Closure: Cork
Farming Practices: Organic
Originally from the Canary Islands, a young Eduardo Torres Acosta made wines from a small parcel of vines owned by his father. Eduardo decided to Island hop to Sicily and landed an internship with the legendary Arianna Occhipinti at her Vittoria winery. Getting his first taste of great Sicilian wine, Eduardo then moved on to the role as enologist at Andrea Franchetti’s new wave Passopisciaro winery on Mt Etna. Whilst doing his ‘day job’ Eduardo discovered some great parcels of vines which he restored with the first harvest being 2014.
