Type: Red Wine
Grape: 85% Nerello Mascalese/15% Other Varieties
Eduardo Torres learned to make wine on his native Canary Islands before moving to Sicily in 2012, where he took an internship with Arianna Occhipinti, followed by a position at Passopisciaro, one of Sicily’s most highly regarded wineries.
In 2014, Eduardo vinified his first vintage under his own label. He focuses on indigenous varieties, and winemaking is as low-intervention as possible. He organically farms parcels totaling 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. Vines average over 50 years old. 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 bottled without fining or filtration and with a tiny amount of sulfur.
A bright and well-balanced wine that is earthy, complex and minerally, with abundant red fruits.