Showing 1 to 16 of 16 (1 Pages)
Buy Wine from Sicus
Sicus is the personal project of oenologist Eduard Pie. From the Baix Penedès or Penedès in Terrassa, Pie makes wines from single vineyards that seek to be a faithful reflection of their terroir and Mediterranean landscape, and which stand out for their acidity, low alcohol content and maturity.
Sicus Vineyards
Eduard Pie makes his wines from single vineyard plots or monofincas distributed in the Massís de Bonastre, which for him is his greatest identity, and is located between two large areas, the Baix Penedés and the DO Tarragona.
In this region, the annual rainfall is approximately 300 millimetres. It is a Mediterranean climate, located between the mountains and with a clear proximity and influence of the sea, which gives salinity to their wines. At the same time, all the soils are calcareous in nature.
All this together, leads to mark that minerality, that salinity, those more upright and vertical touches, which obsess him so much. What he is looking for is to achieve wines that are not so full-bodied, but rather long.
Sicus wines
Sicus wines are made from native varieties, such as Cartoixà, Cartoixà Marí, Malvasía, Macabeo, Monastrell, Sumoll and Garrut, as it is understood that they are another way of expressing the landscape from which they come.
In the vineyard, the aim is to achieve the greatest possible biodiversity, although without using biodynamic treatments. In the winery, the aim is to carry out as little intervention as possible. Infusions of whole grapes are always used, without pumping over or pressing. Depending on the wine, small doses of sulphur may sometimes be added before bottling.
Sicus wines are aged for 1 to 2 months in amphorae. They stand out for their very low alcohol levels - between 9 and 10 degrees - combined with maturity. They are agile wines, easy to drink, with a marked tension and acidity.
- ;
-
- ;
-
-
- ;
-
-
- ;
-
-
- ;
-
-
- ;
-
-
- ;
-
-
- ;
-
-
Buy Wine from Sicus
Sicus is the personal project of oenologist Eduard Pie. From the Baix Penedès or Penedès in Terrassa, Pie makes wines from single vineyards that seek to be a faithful reflection of their terroir and Mediterranean landscape, and which stand out for their acidity, low alcohol content and maturity.
Sicus Vineyards
Eduard Pie makes his wines from single vineyard plots or monofincas distributed in the Massís de Bonastre, which for him is his greatest identity, and is located between two large areas, the Baix Penedés and the DO Tarragona.
In this region, the annual rainfall is approximately 300 millimetres. It is a Mediterranean climate, located between the mountains and with a clear proximity and influence of the sea, which gives salinity to their wines. At the same time, all the soils are calcareous in nature.
All this together, leads to mark that minerality, that salinity, those more upright and vertical touches, which obsess him so much. What he is looking for is to achieve wines that are not so full-bodied, but rather long.
Sicus wines
Sicus wines are made from native varieties, such as Cartoixà, Cartoixà Marí, Malvasía, Macabeo, Monastrell, Sumoll and Garrut, as it is understood that they are another way of expressing the landscape from which they come.
In the vineyard, the aim is to achieve the greatest possible biodiversity, although without using biodynamic treatments. In the winery, the aim is to carry out as little intervention as possible. Infusions of whole grapes are always used, without pumping over or pressing. Depending on the wine, small doses of sulphur may sometimes be added before bottling.
Sicus wines are aged for 1 to 2 months in amphorae. They stand out for their very low alcohol levels - between 9 and 10 degrees - combined with maturity. They are agile wines, easy to drink, with a marked tension and acidity.