Pirrera 2022 Eduardo Torres Acosta

Pirrera 2022 – Etna Rosso IGT

Overview

Pirrera 2022 by Eduardo Torres Acosta is a red wine from an ancient vineyard located in the Sciaranuova contrada on the northern slopes of Mount Etna. The name “Pirrera” comes from the presence of volcanic rocks linked to a quarry built on a lava flow dating back to 1614, a defining element of the soil’s identity. This wine represents a precise and profound expression of Etna’s Nerello Mascalese, where geological history and traditional viticulture merge into an authentic and territorial wine.

Wine history

The Pirrera vineyard is one of the most representative examples of historic viticulture on Mount Etna. Located in a unique environment shaped by ancient quarry activity and a 17th-century lava flow, it preserves an agricultural heritage of great value. The vines, with an average age of over 70 years, reflect a past rooted in manual farming and inherited knowledge, where Nerello Mascalese coexists with local varieties in natural balance.

This wine is born from the intention to preserve and enhance this heritage, maintaining the connection between vine, soil, and environment. The Sciaranuova contrada, with its extreme pedoclimatic conditions, contributes to a distinctive and recognizable character.

Vineyard philosophy

Vineyard management follows a natural approach, with minimal intervention and strong attention to plant balance. The vines are trained in the traditional Etna alberello system, allowing adaptation to volcanic and climatic conditions.

All work is carried out manually, focusing on preserving biodiversity and soil structure. Low yields and the advanced age of the vines allow for concentrated grapes that fully express the identity of the site without forcing production.

Winemaking approach (including grape varieties)

Vinification takes place through spontaneous fermentation in cement vats, with approximately 15 days of skin maceration without temperature control. The wine is composed of 90% Nerello Mascalese and 10% local varieties, contributing to aromatic complexity and structure.

Aging occurs in cement tanks and used 2.28 hl barriques, selected to support evolution without altering the wine’s profile. The winemaking approach is essential, aimed at preserving fruit purity and volcanic terroir expression.

Tasting notes

Color: bright ruby red with slight garnet reflections.
Nose: intense aromas of red berries, floral notes, fine spices, and hints of volcanic stone and ash.
Palate: elegant and deep structure, fine tannins, vibrant freshness, and a long, mineral and persistent finish.

Pairings

Pairs well with red meats, game, mushroom-based dishes, and traditional Sicilian cuisine. Also excellent with aged cheeses.

Technical sheet

• Classification: IGT Terre Siciliane
• Grapes: 90% Nerello Mascalese, 10% local varieties
• Soil: volcanic, sandy and stony with ash deposits
• Farming: natural
• Training system: alberello
• Vine age: over 70 years
• Harvest: second week of October
• Vinification: spontaneous fermentation in cement, 15 days maceration, no temperature control
• Aging: cement and used 2.28 hl barriques
• 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.