Acosta, Eduardo Torres

Acosta, Eduardo Torres

Eduardo Torres first learned to make wine from his father on his native Tenerife in the Canary Islands of Spain. In 2012 he moved to Sicily to intern with Arianna Occhipinti in Vittoria. From there he headed  north and east to Mt. Etna, where he spent several years working at Passopisciaro, one of the pioneers of modern viticulture on Etna. Mt. Etna is a distinctive and historically insular zone, based around a still-active volcano, sparsely populated, and farmed by independent, traditionally-minded individuals. Gradually, while working his day job, Eduardo managed to get his hands on some small parcels to rent and farm and was able to bottle commercially for the first time in the 2014 vintage. For the first few years he was vinifying and aging his wines at Occhipinti; as of the 2018 harvest, he has constructed and is working out of his own winemaking facility in an Etna village.

From day one, Eduardo has been wholly committed to purely natural and manual work in the vineyard. His focus is the terroir of the north side of Etna, reflected not only in the name of his two flagship wines, the “Versante Nord” Rosso and Bianco, but also in the locals-only varieties within. Nerello Mascalese, with its usual vineyard companion Nerello Cappuccio as well as other black grapes, stars in his reds, and Minella, a lesser-known native variety, in the tiny production of white. The climate of Etna is generally moody, the mountain creating its own dramatic weather variations.  Eduardo favors high-elevation sites, which sport the expected classic volcanic soils and even cooler temperatures and lower yields, but works with a range of altitudes, slopes, exposures, vine ages and soil types across several contrade or zones. The older vines are alberello-trained, while younger vines are cultivated in guyot. Walking the vineyards with him, you see how he looks at and touches and considers and talks about each plant, each square meter of soil, each corner of a plot, individually; his intensive observation and thought about those various personalities is striking.

In the cellar, Eduardo is meticulous and non-interventionist in his approach. The hand-harvested fruit is fermented spontaneously with native yeasts, with very little if any sulfur and without temperature control. Aging takes place in a range of vessels, from cement vat to various botti and even barrique with none being new; racking is minimal in order to preserve natural CO2 in the wines and thus minimize the need for sulfur. The wines are bottled as IGT Terre Siciliane: from the outset, their vinification in another region disqualified them from the Etna DOC (as does the high altitude for his Pirrera & Quota N vines, which exceed the 800-meter DOC limit). As of the 2018 vintage, Eduardo began making wine in his own cellar on Mt. Etna, but since the elevation of some sites still preclude DOC classiification, his wines remain IGT. The Acosta wines are pure renderings of northern Etna’s special character, concentrated and structured but high-toned and fine.

Image PRODUCT Description

DB5402-18
Organic
Versante Nord Bianco IGT Terre Siciliane
2018
Minella Bianca
50% Minella/15% Carricante/35% Catarratto-Grecanico-Inzolia. Eduardo organically farms 5-6 different parcels of field-blend white varieties... Read More

DB5400-17
Organic
Versante Nord Rosso IGT Terre Siciliane
2017
Nerello Mascalese
85% Nerello Mascalese/15% other. Versante Nord, both the Bianco and this Rosso, comes from 6 parcels totalling less than 2 hectares on the... Read More

DB5401-18
Organic
Pirrera IGT Terre Siciliane
2018
Nerello Mascalese
90% Nerello Mascalese/10% other local varieties (both red and white). Pirrera is a single site at the very high altitude of 850 meters on... Read More

DB4105-18
Organic
Quota N Rosso IGT Terre Siciliane
2018
Red blend
50% Nerello Mascalese/20% Grenache/30% white Grecanico-Carricante-Coda di Volpe. "Quota N" is a new Acosta bottling in the 2018 vintage.... Read More