2018 Eduardo Torres Acosta Versante Nord Nerello Mascalese

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Sicily, Italy

85% Nerello Mascalese and 15% other native red varietals. Eduardo organically farms parcels totalling 3.5 hectares on the north face or versante nord of Mt. Etna. Those parcels are scattered amongst 6 different districts: Pietramarina, Allegracore, Daini, Friera, Zucconero and Marchesa. The soils are on sandy volcanic ash and the elevation ranges from 550 to 950 meters. The vines are a little over 50 years old and are generally alberello-pruned, either as individual bushes or on wires depending on the parcel; the varieties are interplanted and are predominantly Nerello Mascalese and Nerello Cappuccio, with a smattering 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 wild yeasts and there is no sulphur or temperature control in the concrete tanks. Maceration lasts around 15 days. The wine is aged for 16 months in concrete tanks and old barriques with minimal racking and bottled without fining or filtration and with a tiny dose of sulphur. Red fruit and rhubarb on the nose leading to a palate of juicy red fruits, violets and a little smoked meat with vibrant, well integrated tannins. Enjoy with a Sicilian style pork sausage pasta or roast chicken with a tomato and red capsicum sauce.


  • Style & Food Matching

    85% Nerello Mascalese and 15% other native red varietals. Eduardo organically farms parcels totalling 3.5 hectares on the north face or versante nord of Mt. Etna. Those parcels are scattered amongst 6 different districts: Pietramarina, Allegracore, Daini, Friera, Zucconero and Marchesa. The soils are on sandy volcanic ash and the elevation ranges from 550 to 950 meters. The vines are a little over 50 years old and are generally alberello-pruned, either as individual bushes or on wires depending on the parcel; the varieties are interplanted and are predominantly Nerello Mascalese and Nerello Cappuccio, with a smattering 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 wild yeasts and there is no sulphur or temperature control in the concrete tanks. Maceration lasts around 15 days. The wine is aged for 16 months in concrete tanks and old barriques with minimal racking and bottled without fining or filtration and with a tiny dose of sulphur. Red fruit and rhubarb on the nose leading to a palate of juicy red fruits, violets and a little smoked meat with vibrant, well integrated tannins.

    Enjoy with a Sicilian style pork sausage pasta or roast chicken with a tomato and red capsicum sauce.

    Tech Notes

    Varietal / Blend: 85% Nerello Mascalese, 15% other native red varietals

    Decant: Recommended

    Closure: Cork

    Farming Practices: Organic

  • Sicily, Italy

    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.


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