Versante Nord Rosso 2024 – Etna Rosso IGT

Overview

Versante Nord Rosso 2024 by Eduardo Torres Acosta is a red wine from the northern slopes of Mount Etna, sourced from old vineyards located across a mosaic of historic contrade: Pietramarina (Verzella), Capreri (Castiglione di Sicilia), Zucconero, Piano Daini (Solicchiata), Allegracore (Randazzo), and Friera (Linguaglossa). This fragmented landscape expresses a complex volcanic identity, where each parcel contributes depth and nuance. The wine is a pure expression of Etna’s Nerello Mascalese, interpreted in a minimal and territorial style.

Wine history

The wine originates from the recovery of historic old vineyards on the northern side of Mount Etna, an area defined by fragmented plots and traditional mixed farming. The vines, with an average age of over 50 years, include a natural presence of about 15% local varieties alongside Nerello Mascalese. This reflects an ancient agricultural system, now preserved and reinterpreted through a careful and minimal intervention approach.

Vineyard philosophy

Viticulture is natural and focused on expressing the identity of each contrada. Vineyards are trained exclusively as traditional Etna alberello bush vines, a system that allows adaptation to extreme volcanic conditions. Manual work, low yields, and careful vineyard balance are central to preserving authenticity and site expression.

Winemaking approach (including grape varieties)

Winemaking is carried out with spontaneous fermentation in cement vats and approximately 15 days of skin maceration without temperature control. The blend is composed of 85% Nerello Mascalese and 15% local varieties, contributing complexity, structure, and aromatic depth.

Aging takes place in cement tanks and old 2.28 hl barrels, chosen to preserve tension, purity, and territorial expression. Intervention in the cellar is minimal to maintain a clear volcanic identity.

Tasting notes

Color: bright, transparent ruby red, typical of Etna’s Nerello Mascalese.
Nose: red berries, cherry and raspberry, with floral tones, subtle spices, and distinct volcanic minerality.
Palate: elegant and vertical structure, fine tannins, vibrant freshness, and a long savory finish with spicy nuances.

Pairings

Pairs well with white and red meats, light game, pasta with meat sauce, mushrooms, and traditional Sicilian cuisine. Also excellent with semi-aged cheeses.

Technical sheet

• Classification: Nerello Mascalese IGT Terre Siciliane
• Grapes: 85% Nerello Mascalese, 15% local varieties
• Soil: volcanic sand, stones, and ash from eruptions
• Farming: natural
• Training system: alberello
• Vine age: over 50 years
• Harvest: September 29 – October 15
• Vinification: spontaneous fermentation in cement, 15 days maceration, no temperature control
• Aging: cement and old 2.28 hl barrels
• 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.