Quota N 2024 Eduardo Torres Acosta

Quota N 2024 – Etna Rosso IGT

Overview

Quota N 2024 by Eduardo Torres Acosta is a red wine from an old ungrafted vineyard (piede franco) located in the contrada Nave, on the north-western slope of Mount Etna. The name “Quota N” comes from the historic rural roads known as “strade quota nave,” which define this isolated and authentic landscape. This wine represents a distinctive expression of Etna, where Nerello Mascalese meets international varieties and traditional white grapes, creating a rare balance between structure, freshness, and complexity. The result is a wine that is both territorial and unconventional, deeply rooted in its origin.

Wine history

The Quota N vineyard is located in one of the most unique and less explored areas of Etna, characterized by old ungrafted vines that preserve rare genetic purity. With an average age of around 80 years, these vines are a living testimony of pre-phylloxera viticulture. The contrada Nave offers distinctive pedoclimatic conditions that shape the identity of the wine in a precise and recognizable way.

This wine is born from the intention to preserve and enhance a vineyard that stands apart for its biodiversity and historical value. The coexistence of red and white grape varieties reflects an ancient agricultural system, where field blends were common and are now reinterpreted with a contemporary and thoughtful approach.

Vineyard philosophy

Vineyard management follows a natural and respectful approach, minimizing intervention while focusing on plant balance and soil health. The vines are trained in the traditional Etna alberello system, which allows them to adapt to volcanic soils and climatic extremes.

Manual labor and careful grape selection are essential to preserving quality. Low yields, combined with the advanced age of the vines, result in naturally concentrated fruit and a clear expression of the terroir. The goal is not to standardize but to allow the vineyard to speak with clarity and authenticity.

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 blend is composed of 50% Nerello Mascalese, 20% Grenache, and 30% white grapes (Grecanico, Carricante, Coda di Volpe), creating a dynamic and layered structure.

Aging takes place in cement tanks and old 2.28 hl barriques, chosen to ensure gentle micro-oxygenation without altering the wine’s aromatic profile. The winemaking philosophy remains minimal, aiming to preserve the identity of the vineyard and the purity of the fruit.

Tasting notes

Color: bright ruby red with light violet reflections.
Nose: complex aromas of red and dark fruits, spicy notes, floral hints, and a clear mineral undertone.
Palate: fluid yet deep structure, silky tannins, vibrant freshness, and a long, savory, slightly spicy finish.

Pairings

Ideal with roasted meats, spiced dishes, Mediterranean cuisine, and mushroom-based preparations. Also interesting when paired with structured fish dishes.

Technical sheet

• Classification: Rosso IGT Terre Siciliane
• Grapes: 50% Nerello Mascalese, 20% Grenache, 30% Grecanico, Carricante, Coda di Volpe
• Soil: volcanic, sandy with stones
• Farming: natural
• Training system: alberello
• Vine age: around 80 years
• Harvest: end of October
• Vinification: spontaneous fermentation in open vats, 15 days maceration, no temperature control
• Aging: cement tanks and old 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.