Eduardo Torres Acosta Pirrera Nerello Mascalese 2017 Grandi Bottiglie

PIRRERA NERELLO MASCALESE 2017 EDUARDO TORRES ACOSTA

EDUARDO TORRES ACOSTA
PETA17
€45.00
Tax included

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.

DENTRO
Immediate availability Quantity: 3
FUORI 1
Red
0,75
2017
Sicilia
13,4

Description

"Pirrera" Nerello Mascalese 2017 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
2017
Region or area
Sicilia
Natural
YES
Gradazione Alcolica
13,4
Wine Name
PIRRERA NERELLO MASCALESE
3 Items
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.

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