Sicus Terrers Mediterranis

Sicus Terrers Mediterranis is a unique wine project located in Bonastre, in the Massís de Bonastre, south of Penedès and just a few kilometres from the Mediterranean Sea. Driven by Eduard Pié Palomar, Sicus represents a radically honest way of understanding viticulture: wines that bottle landscape, climate and soil without artifice or disguise.

The Sicus project was officially born in 2009-2010, although its roots go back to a long family farming tradition dating from the 18th century. After training in viticulture and oenology and working at historic wineries in Penedès, Eduard Pié decided to recover family vineyards and produce his own wines, focused exclusively on expressing the Mediterranean terroir.

Sicus understands wine as a product deeply linked to the land. Each wine reflects a specific plot, a particular vintage and a landscape that changes every year according to rainfall, wind and marine influence.
The Sicus vineyards are located between 170 and 250 metres above sea level, barely 6 km from the Mediterranean Sea. This maritime proximity provides freshness, salinity and a marked climatic identity. The approximately 10 hectares of vineyards are divided into small plots within the Bonastre massif, on shallow limestone soils, poor in organic matter and with excellent drainage.

The viticulture is organic and based on minimal intervention: no herbicides or insecticides are used, spontaneous vegetal cover is maintained and the soil is worked in a very non-invasive way. The aim is to reduce vine vigour and encourage a natural balance that allows concentrated and expressive grapes to be obtained.

Sicus works exclusively with native grape varieties, selected for their historical adaptation to the climate and soils of the Massís de Bonastre. These include cartoixà (xarel·lo), cartoixà marí, xarel·lo vermell, garrut (monastrell), sumoll, malvasía de Sitges and macabeu. This commitment reinforces the local identity of the wines and preserves Mediterranean wine heritage.

In the winery, human intervention is reduced to a minimum. Fermentations occur spontaneously with indigenous yeasts, without corrections or additives. One of Sicus’ hallmarks is the use of clay amphorae, many of them buried directly in the vineyards themselves, where the grapes are vinified and aged without leaving the plot.

Clay allows gentle micro-oxygenation without adding external aromas, favouring pure, textural wines deeply linked to their origin. Depending on the wine, stainless steel tanks or long ageing periods, both reductive and oxidative, are also used, always with the aim of respecting the grape and the landscape.

The Sicus range is mainly structured around single-plot and single-varietal wines. Highlights include the Cartoixà Àmfora, Garrut, Sumoll, Malvasía and Sons series, as well as singular wines such as Meliterrani, Vel-OX, Cru Blanc, Spvma Noctvis and their Mediterranean ancestral wines. All of them share freshness, low alcohol levels, tension and a marked saline and Mediterranean identity.