Eduardo Torres Acosta 'Pirrera' Rosso, 2022 fest beir Other ingredients are sourced from

Other ingredients are sourced from high quality producers specializing in their product

The fermentation begins in cement and is then moved to stainless steel to age on its lees

We would pair this with eggplant parmigiana

The taste of Drambuie is the result of infusing a unique blend of aged Scotch whisky with a secret combination of spices

This bottling was made for seafood of all kinds

Eduardo Torres Acosta 'Pirrera' Rosso, 2022 fest beir Other ingredients are sourced fromThis wine is made of 90% Nerello Mascalese, 10% local varieties (field blend). We would pair this with eggplant parmigiana, and bucatini pasta. Pirrera comes from a single contrada located at 850 meters in altitude. The name of the vineyard, Pirrera, stems from the presence of volcanic stones which were extracted from a quarry during a lava flow in 1614. The vineyard had been largely abandoned and is slowly being restored by Eduardo.