Arenaria 2021 Eduardo Torres Acosta

Arenaria 2021 – Terre Siciliane Rosso IGT

Overview

Arenaria 2021 by Eduardo Torres Acosta is a red wine born in a unique context within the estate’s production. It comes from old vineyards located in the territory of Castiglione di Sicilia, at around 700 meters above sea level on Mount Portella, with a north-facing exposure. Here the landscape is completely different from the volcanic Etna slopes: these are not volcanic soils, but sedimentary formations that define a completely different expression of Nerello Mascalese. The wine represents an alternative and refined interpretation of the grape, where freshness, tension, and precision replace the typical volcanic imprint.

Wine history

The Arenaria project was created to recover an area historically dedicated to viticulture, known as the “Terre Bianche”, where vines were once widely cultivated but gradually abandoned. After years of work and more than three harvests of experimentation, the potential of these soils has become clear, capable of producing wines with greater depth and a crisp, vertical character.

The vineyards, with an average age of around 70 years, are a living testimony of ancient viticulture. From this elevated landscape, both Mount Etna and the Nebrodi mountains are visible, reinforcing the sense of place and geographical complexity that defines the wine.

Vineyard philosophy

Vineyard management follows a natural and respectful approach, aiming to preserve soil vitality and vine balance. The vineyards are trained both in traditional alberello bush vines and espalier systems, depending on the specific plots and conditions.

The goal is to highlight the characteristics of the sandstone soils, encouraging slow and complete ripening. Manual work, low yields, and old vines ensure a precise raw material capable of expressing a non-volcanic but deeply territorial identity.

Winemaking approach (including grape varieties)

Vinification is carried out through spontaneous fermentation in open vats, followed by approximately 15 days of skin maceration without temperature control. The wine is composed of 90% Nerello Mascalese and 10% mixed local varieties.

Aging lasts around 11 months in tonneaux and cement tanks, a combination that enhances complexity while preserving freshness and definition. The winemaking approach is minimal, aiming to express the pure identity of sandstone soils.

Tasting notes

Color: bright, transparent ruby red.
Nose: delicate red berry aromas, floral notes, subtle herbal hints, and a clear non-volcanic mineral character.
Palate: linear and dynamic structure, fine tannins, vibrant freshness, and a long, tense, crisp finish.

Pairings

Ideal with white meats, vegetable-based dishes, aromatic herbs, and light Mediterranean cuisine. Also excellent with medium-aged cheeses.

Technical sheet

• Classification: Nerello Mascalese IGT Terre Siciliane
• Grapes: 90% Nerello Mascalese, 10% mixed varieties
• Soil: sandstone with light clay and quartz
• Farming: natural
• Training system: alberello and espalier
• Vine age: around 70 years
• Harvest: first ten days of October
• Vinification: spontaneous fermentation, 15 days maceration, no temperature control
• Aging: 11 months in tonneaux and cement
• Contains sulfites

Eduardo Torres Acosta

History

Eduardo Torres Acosta was born in Tenerife in 1982 and grew up in a family deeply connected to traditional viticulture. From an early age, he developed a strong interest in vineyards, which led him to study Agricultural Engineering and Oenology. This educational path shaped a technical yet vineyard-focused approach, where observation and scientific understanding work in balance.

After his early training in Spain, his journey expanded into new territories. In 2012 he took part in the harvest at Arianna Occhipinti, an experience that marked a turning point in his professional growth. The following year he worked as an oenologist at Passopisciaro, on Mount Etna, where he encountered an extreme form of viticulture shaped by volcanic soils, high altitudes, and ancient bush-trained vines.

In 2014 he began the project of recovering leased vineyards on the northern side of Mount Etna. This complex but highly promising area is defined by historic contrade and fragmented plots. From this work, the foundation of his current estate was born. The first official vintage was bottled in the same year.

Vineyard philosophy

His agricultural philosophy is based on a simple principle: minimizing human intervention. The vineyard is observed and interpreted rather than forced, prioritizing balance and soil vitality.

Most vineyards are planted as traditional Etna alberello bush vines, with a significant number of old vines. This heritage is preserved through manual work and controlled yields, aiming for concentration and clear vineyard identity.

Winemaking approach

In the cellar, the approach is minimal and non-invasive. Vinifications are designed to accompany the wine without altering its natural expression. Fermentations rely on native yeasts and limited technological intervention, always prioritizing territorial expression.

Aging takes place in neutral vessels such as stainless steel or used large oak barrels to avoid aromatic influence. The goal is to preserve fruit clarity and highlight the volcanic character of Etna.

Production vision

Today the estate manages approximately 4.7 hectares divided into 9 vineyards at different altitudes and contrade. The work focuses on recovering old vineyards and enhancing micro-territorial diversity.

The philosophy also includes constant dialogue with other producers and regions, aiming to enrich perspective without compromising identity. The result is a wine style that expresses Etna in a direct, precise, and recognizable way.