Torres Acosta Eduardo

Eduardo Torres Acosta is the Spanish soul of Etna who for the past few years has been positively and energetically disrupting and revolutionizing the status quo of this prestigious production area. With 33 years on his shoulders, family roots on the island of Tenerife and a degree in enology, he moved to Sicily on a permanent basis, full of young and spirited hopes. He fell in love with this beautiful land, gaining his first working experience at Arianna Occhipinti's, a professional and sentimental reference point, then at Passopisciaro as oenologist.

The desire to own something personal in which he could put into practice all the know-how acquired over time and where he could prove to the world and to himself that he has finally learned to walk alone was strong, and so from 2014 Eduardo Torres Acosta begins to individually vinify grapes from old, rented saplings almost forgotten that he rediscovered and brought back to life. 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 by volcanic ash and rich in stones. Eduardo is fascinated by the biodiversity and evocative nature of the winegrowing landscape he has found himself inhabiting, and he transfers this unconditional love to the final glass in a mind-blowing way.

The value that is most dear to this young winemaker's heart is the maniacal care of the land, which he raises without the use of chemicals, resorting only to copper and sulfur between the rows and controlling plant vigor with winter pruning, convinced that the volcano's microclimate, dry and never too humid, is ideal for the healthy and powerful growth of the vines. For Eduardo, wine is made in the vineyard, and the same philosophy must be pursued in the winemaking process: there are no interventions in the cellar, the wine ferments spontaneously with only indigenous yeasts, added sulfur is very minimal, and the liquid is left to mature in exhausted oak or concrete barrels, untouched for several months before bottling. Eduardo's Spanish soul is now transplanted on the slopes of Mount Etna and seems to want to reserve great surprises for us in the near future, which are worth tasting, one sip at the time.