Eduardo Torres Acosta

Eduardo Torres Acosta is originally from Tenerife, one of the islands of the wonderful Canary archipelago; son to a local postman, owner of a small plot of vineyard, Eduardo was able to approach viticulture very early on. Driven, then, by the desire to know more and more of this vast world, he decides to leave his homeland to visit another large island, Sicily: here he worked for Arianna Occhipinti and, later, he entered Passopisciaro as an oenologist. At that point he felt he was ready to have something of his own, where he could practice what he had learned over time. In 2014 he started making wine from rented old vines, located on the North side of Etna, almost forgotten, rediscovered and enhanced by him. The most important thing for Eduardo has always been, without a doubt, the thorough care for the vineyard. He doesn’t use chemicals, resorting only to copper and sulfur. He controls the plant growth with winter pruning, knowing that the volcano’s microclimate, dry and never too humid, is ideal for the healthy and vigorous growth of the vines. In the cellar the interventions are reduced to zero, too; the wine ferments spontaneously with indigenous yeasts only, the addition of sulfur is very minimal and the aging takes place in exhausted oak barrels or in concrete. Eduardo's wines, expressions of warmth and finesse, not only know how to capture, like few others, the native territory, but they always remain true to the producer’s philosophy. Today Eduardo, whose production is around 12 thousand bottles, is the Spanish soul of Etna; the young winegrower, for some years now, has been positively revolutionizing the status quo of this production area and is certainly going to hold great surprises for the entire wine panorama.