Canary Islands native Eduardo Torres Acosta took his highly-talented winemaking skills to the island of Sicily, working the volcanic soils of Passopisciaro before venturing out on his own. Eduardo Torres learned to make wine on his native Canary Islands, then ultimately decided to move to Sicily in 2012. Here, he took an internship with Arianna Occhipinti, followed by a position at Passopisciaro, one of Sicily’s most esteemed wineries. As of 2014, Eduardo vinified his first vintage of his own. Farming and winemaking are all done naturally, and Eduardo focuses on indigenous varieties.
‘Versante Nord’ is a mouth-filling blend of native varieties Minella, Carricante, Catarratto, Grecanico, and Inzolia from scattered organic and biodynamic parcels from the north side of Mt. Etna, much of them bush-trained. Fruit is hand-harvested, destemmed, co-fermented spontaneously with native yeasts . No sulfur added. No temperature control. A pure expression of terroir through indigenous plantings.
Fruit for this unique field blend comes from six different growing sites across Etna, hailing from high elevations and volcanic soils and aged eight months in used oak. Fresh and bright, crisp and mineral-driven for taco night with crunchy or herbal accouterments and perfect with salads and seafood.
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