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Zoom 2017 Eduardo Torres Acosta Versante Nord Nerello Mascalese Blend

2017 Eduardo Torres Acosta Versante Nord Nerello Mascalese Blend

$66
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Torres Acosta learned winemaking on the small volcanic island of Tenerife off the coast of northern Spain before moving to Arianna Occhipinti’s estate in Vittoria, Sicily.

He then moved to the north face of Mount Etna to begin making miniscule amounts of fruit that he would then cart back to Occhipinti for vinification. He’s now got his own garage-sized winemaking program on Etna but the volumes of wine are still tiny, as are any additions.

His 2017, like most, is a big, rich glass of wine. It was a warm vintage in Etna and it shows. Its style reminds one more of the Southern Rhône than it does of Susucaru, that’s for sure. Incredible wine designed for hearty food and a cold night.

2017 Eduardo Torres Acosta Versante Nord Nerello Mascalese Blend

$66

FAQ

What is natural wine?

The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.

Are your wines vegan friendly?

In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.

Are your wines chemical free?

In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.

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