Torre Mora: Mount Etna is Never at Rest!

Torre Mora: Mount Etna is Never at Rest!

Nestled high on the slopes of the iconic Mount Etna in Sicily, Torre Mora Winery stands as a testament to the captivating synergy between volcanic terroir and winemaking excellence. The philosophy of Torre Mora is one grape variety, one terroir.  This 13 hectare estate is certified organic and has garnered a well-deserved reputation for crafting exceptional wines that capture the essence of this unique region.



Wine and Spirit Label 1

Etna Bianco ‘Scalunera’, Torre Mora

Scalunera Bianco is 100% Carricante sourced from Contrada Alboretto Chiuse del Signore on the northeastern side of Mount Etna. The term ‘Scalunera’ is Sicilian for staircase and refers to the terraced vineyards found on the steep slopes of the volcano – a UNESCO World Heritage site!  The vineyards are located 650 to 700 meters above sea level and are bush vine trained.  This elevation coupled with the cool overnight temperatures preserves the freshness in the grapes.  The fruit is typically harvested in late September followed by fermentation and aging in stainless steel to preserve the wine’s bright character.  The wine is an excellent pairing with the famous Sicilian dish, Impepata di Cozze, as well as salmon tartare.

  • Hand-harvested in late September, followed by gentle pressing and temperature-controlled fermentation for 15 days
  • Aged on lees for 3 months prior to bottling
  • 1,500 cases produced annually


Wine and Spirit Label 2

Etna Rosso ‘Cauru’, Torre Mora

Cauru is their entry-level Etna Rosso produced from 85% Nerello Mascalese and 15% Nerello Cappuccio.  ‘‘Cauru’ name is derived from the Sicilian word for “hot,” referring to the singular thermodynamic energy retained by the area’s volcanic soil.  This wine is a blend of two subzones:  Linguaglossa and Rovittello.  The berries are hand-harvested at the beginning of October.  The fruit undergoes a pre-fermentation cold soak to extract color and aromas and ages three months in 30 hectoliter barrels before bottling. Recommended pairings include roasted duck, turkey, or wild mushrooms.

  • 24-hours cold soaking maceration, followed by 7 days of skin contact during alcoholic fermentation
  • Spontaneous malolactic fermentation 
  • Aged for 3 months in 30hl barrels
  • 2,500 cases produced annually