The G-Force of Eduardo Torres & Mount Etna

Buckle up for the G Force of winemaker Eduardo Torres Acosta & Mount Etna

Eduardo Torress is a Tenerife native which always wanted to make wine his way. He interned with Arianna Ochippinto and started his own 100% organic project shortly thereafter. He rents three different plots, two hectares on different sides of Mount Etna. This skin contact wine is made from 90% Carricante and 10% other local varieties from three parcels of average age 80 year old bush vines. Planted in sandy volcanic soil at 750- 900 meters from the “versante est” east facing of the mountain, organically farmed, every step is done by hand.

Destemmed and fermented with ambient yeasts and sulfur in concrete, no temperature control for a maceration of 2 days. The wine is then aged for 10 months in tonneaux and bottled without fining or filtration and with a tiny amount

▫️Pours into the glass a shiny yellow gold with a slight mesmerizing haze.

▫️Swirl and the ambitious aromas of citrus juice and zest, crunchy green apple, orange blossom and dried peaches, peach pit and undertones of mega volcanic minerality and the sea air.

▫️Oh that first sip is intriguing - the warmth of Sicilian sunshine is abound in the fruit character of rich yellow apple, pear and peach along zesty fiesta of lemon and lime zest, delicate acacia perfume & unctuous sea salt petrol. The zinger of acidity and the hallmark smokey earthiness of volcanic Etna are ever present. The round mouthfeel has a perfectly balanced weight & a lengthy pithy nutty finish. Both refreshing and complex in its savory character.

A brilliant showcase of Etna’s terroir.

Great recommendation @francesco_fabbretti

Pair with grilled swordfish, red snapper ceviche or a spicy Thai chicken curry.

Link to the reel Eduardo Torres on Instagram