PIRRERA NERELLO MASCALESE 2018 EDUARDO TORRES ACOSTA

Name: PIRRERA NERELLO MASCALESE 2018 EDUARDO TORRES ACOSTA
Brand: EDUARDO TORRES ACOSTA
SKU: PETA18
Price: 45 EUR
Availability: OutOfStock

EDUARDO TORRES ACOSTA

Reference PETA18

The Pirrera Nerello Mascalese is a natural Sicilian wine, produced by Eduardo Torres Acosta. It is made from Nerello Mascalese grapes from a single vineyard of old saplings called "Pirrera", which gives life to an authentic and territorial wine.

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Red

0,75

2018

Sicilia

12,5

Description

"Pirrera" Nerello Mascalese 2018 Eduardo Torres Acosta

The "Pirrera" Nerello Mascalese is a natural Sicilian wine, produced by Eduardo Torres Acosta. It comes from a single vineyard called locally "Pirrera", composed of 50 years old saplings and situated at an altitude of 850 m on sandy soil. After manual harvesting and a precise selection of the grapes, they ferment spontaneously in whole bunches with indigenous yeasts in cement vats, with maceration on the skins for 15 days before ageing for 16 months in 25 hectolitre Slavonian oak barrels. Eduardo Torres Acosta's "Pirrera" is a volcanic wine with a deep ruby red colour, a wooden nose, earthy scents and cherries in alcohol, and an earthy, mineral and deep sip.

DENOMINATION: Terre Siciliane IGT

REGION: Sicily (Italy)

GRAPES: 100% Nerello Mascalese

VINIFICATION: Spontaneous fermentation partly in whole bunches with 15 days' maceration on the skins in cement vats without temperature control, 16 months' ageing in Slavonian oak casks.

Product Details

Type of article: BOTTIGLIE DI VINO
Bottle size: 0,75
Vintage: 2018
Region or area: Sicilia
Gradazione Alcolica: 12,5

EDUARDO TORRES ACOSTA

Eduardo Torres Acosta is a young producer of natural Sicilian wines. Born in Tenerife, he moved to Sicily in 2012, where he fell in love with the landscape and terroir of Mount Etna and decided to start making his own wine, after experience with producers like Arianna Occhipinti. Her natural wines come from limited vineyard interventions and a natural vinification with spontaneous fermentations with only indigenous yeasts.