Winery: Sicus Terrers Mediterranis  Celler                    

Region:  Massis de Bonastre - Baix Penedès - Catalonia 

Vintage: 2019                                      

Bottle:  50cl                                                    

Grape Varieties: 100% Xarel.lo/ Cartoixà

Type:  Terroir Sweet White wine.

Alcohol Volume: 8.5% Vol

Serving Temperature:  6º - 8º

Sourced from a 4 ha. single plot called " Finca La Caseta" located  in the town of Bonastre within the district of Baix Penedès and the province of Tarragona. At an altitude of 170 mt above the sea level and under a strong maritime influence, due to its proximity to the coast, just 6 km away, together with the clayish soil, poor in organic matter, and the low yield producing vines, gives the grapes the excellent characteristics from this vineyard, which results into a 100% Terroir expression wines.

Production: 

The harvest is done manually selecting 2500 kg of grapes which are left to dry spread out during 5 weeks in a glass house until they are fully dehydrated, afterwards they are pressed during 48 hours or until an extraction of 10% has been achieved, obtaining 250 litres of must with a high concentration of sugar and acidity.

The fermentation takes place during 6 months in stainless steel vats. Because of his high concentration in sugar, the yeast dies out at 8.5º leaving 420 g/l of residual sugar.

Production limited to 450 bottles.

Tasting Notes: Intense straw yellow colour with golden highlights. Good aromatic complexity, candied fruit, raisins, figs and some tropical fruits on the background. Sweetness and freshness on the palate, glyceric, smooth with a long and refreshing aftertaste.

Sicus Terrers Mediterranis is the Project of Eduard Pie, a young viticultor that belongs to the new generation of young wine makers, perfectionist, enthusiast, talented and most of all innovative and restless. Based in Bonastre a small village in the Baix Penedès in the province of Tarragona where the family owned winery has been growing vines for more than 100 years intended for the bulk wine market until a few year when Eduard took charge of the winery and renovated it in order to produce good quality wines. Today Eduard cultivates 18 acres of family owned and also rented vineyards, he works with indigenous varieties alone and his wines are organically grown and amphora fermented, some of which are buried in the vineyard. He uses small amounts of sulfur only at key stages.