WINES

 

SICUS Cartoixà 2018

Grape: Cartoixà 100%
Production: 2,383 bottles
Alcoholic degree: 10%
Single Vineyard: El Mas
67-year-old vineyards – 200m above sea level – 7 km Mediterranean Sea
Loamy soil of limestone nature, moderately basic and good drainage.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 10 days. Bleeding from the IV by gravity (without pressing). Rest for 1 month in Amphora and 7 months in stainless steel tank.

 

SICUS Cartoixà Marí 2018

Grape: Cartoixà Marino 100%
Production: 5452 bottles
Alcoholic Grade: 10%
Single Vineyard: El Peret
20-year-old vines – 210m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and well drained.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 10 days. Bleeding of the wine by gravity (without pressing). Rest for 1 month in amphora and 7 months in stainless steel tank.

 

SICUS Cartoixà Brisat 2018

Grape: Cartoixà 100%
Production: 2,483 bottles
Alcoholic Grade: 10%
Single Vineyard: La Caseta
22-year-old vineyards – 210m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and well drained.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 90 days. Bleeding of the wine by gravity (without pressing). Rest for 1 month in amphora and 7 months in stainless steel tank.

 

SICUS Malvasia 2018

Grape: Malvasía de Sitges 100%
Production: 1,983 bottles
Alcoholic Grade :: 10%
Single Vineyard: El Corral del Segarra
Vineyards between 8 and 46 years old – 240m above sea level – 8 km Mediterranean Sea
Silty soil of a limestone nature, moderately basic and very deep.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 25 days. Bleeding of the wine by gravity (without pressing). Rest for 1 month in amphora and 7 months in stainless steel tank.

 

SICUS Garrut Sassy 2018

Grapes: Garrut 100%
Production: 1562 bottles
Alcoholic Grade: 11%
Single Vineyard: La Masía
8-year-old vineyards – 215 m above sea level – 6 km Mediterranean Sea
Clay-silty loam soil of a limestone nature, moderately basic and shallow.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 8 days. Bleeding of the wine by gravity (without pressing). Rest for 1 month in amphora and 7 months in stainless steel tank.

 

SICUS Garrut 2018

Grapes: Garrut 100%
Production: 1,562 bottles
Alcoholic degree: 11%
Single Vineyard: La Masía
8-year-old vineyards – 215 m above sea level – 6 km Mediterranean Sea
Clay-silty loam sun of limestone nature, moderately basic and shallow.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 8 days. Bleeding of the wine by gravity (without pressing). Rest for 1 month in amphora and 7 months in stainless steel tank.

 

SICUS Sumoi 2018

Grape: Sumoi 100%
Production: 1,522 bottles
Alcoholic Grade: 11%
Single Vineyard: El Roldonar
62-year-old vineyards – 185 m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic of great depth.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 20 days. Bleeding of the wine by gravity (without pressing). Rest for 3 months in amphora and 5 months in stainless steel tank.

 

SICUS Acidity Lovers 2017

Grapes: Macabeo 100%
Production: 800 bottles
Alcoholic Grade: 6.5%
Single Vineyard: The Bottom of Mas
67-year-old vineyards – 200 m above sea level – 7 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and very deep.

Elaboration: Grapes harvested by hand. Direct pressing and fermentation in amphora for 1 month. Rest in stainless steel tank 6 months.

 

SICUS Vel-OX 2015

UGrape: Macabeo 100%
Production: 900 bottles (0.5 L). 1 extract and bottled for each year
2019-2020-2021-2022. (Total 900 bot x 4 IDA)
Alcoholic Grade: 13.5%
Single Vineyard: Las Solanes
46-year-old vineyards – 240 m above sea level – 8 km Mediterranean Sea
Silty soil of a limestone nature, moderately basic and very deep.

Elaboration: Grapes harvested by hand. Infusion and fermentation of whole grapes (with rapa) for 1 year. Biological aging in barrels for 18 months and oxidatively until bottling.

 

SICUS Meliterrani 2015

Grapes: Cartoixà 100%
Production: 250 bottles (0.5 L)
Alcoholic Grade: 8.5%
Single Vineyard: La Caseta
22-year-old vineyards – 210m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and well drained.

Elaboration: Grapes harvested by hand. Dehydration of the grapes for a month in a greenhouse.
Pressing of dehydrated grapes with a 10% must-honey extraction. fermentation in amphora for 4 years.

 

SICUS Cru Blanc 2010

Grapes: Cartoixà 100%
Production: 4150 bottles
Alcoholic Grade: 11.5%
Single Vineyard: La Caseta
22-year-old vineyards – 210m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and well drained.

Elaboration: Grapes harvested by hand. Pre-fermentation maceration for 2 days. Pressing and fermentation in tank inx. Wine rest for 6 months and second fermentation in the bottle.
Aging in the bottle for a minimum of 100 months.

 

SICUS Cru Marí 2012

Grapes: Cartoixà Marí 100%
Production: 1,200 bottles
Alcoholic Grade: 11.5%
Single Vineyard: La Masía
21-year-old vineyards – 215m above sea level – 6 km Mediterranean Sea
Clay loam soil of a limestone nature, moderately basic and shallow.
Elaboration: Grapes harvested by hand. 4 days pre-fermentation maceration. Pressing and fermentation in stainless steel tanks. Rest of the wine for 5 months and second fermentation in the bottle.
Aging in the bottle for a minimum of 80 months.

 

SICUS SONS Cartoixà 2016

Grape: Cartoixà 100%
Production: 550 bottles
Alcoholic Grade: 11%
Single Vineyard: La Caseta
22-year-old vineyards – 210m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and well drained.

Elaboration: Grapes harvested by hand. The whole bunches are then introduced (with the grain open) in the amphorae buried in the middle of the vineyard. The amphorae are closed and left in absolute response for 3 months. In December the amphorae are opened and only the liquid part is extracted (without pressing). Finally, all the wine is taken to the cellar where it will rest in a stainless steel tank until it is bottled.

 

SICUS SONS Cartoixà Marí 2016

Grape: Cartoixà Marino 100%
Production: 290 bottles
Alcoholic Grade: 11%
Single Vineyard: El Sitgetano
32-year-old vineyards – 220m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and well drained.

Elaboration: Grapes harvested by hand. The whole bunches are then introduced (with the grain open) in the amphorae buried in the middle of the vineyard. The amphorae are closed and left in absolute response for 3 months. In December the amphorae are opened and only the liquid part is extracted (without pressing). Finally, all the wine is taken to the cellar where it will rest in a stainless steel tank until it is bottled.

 

SICUS SONS Monastrell 2014

Grape: Garrut 100%
Production: 990 bottles
Alcoholic Grade: 15%
Single Vineyard: La Plana
31-year-old vineyards – 210m above sea level – 6 km Mediterranean Sea
Loamy soil of a limestone nature, moderately basic and well drained.

Elaboration: Grapes harvested by hand. The whole bunches are then introduced (with the grain open) in the amphorae buried in the middle of the vineyard. The amphorae are closed and left in answered absolute for 3 months. In December the amphorae are opened and only the part is extracted liquid (without pressing). Finally, all the wine is taken to the cellar where it will rest in a stainless steel tank until it is bottled.

 

A WINE WORK ORANGE 2018

Grapes: Cartoixà, Cartoixà Marino, Malvasia, Macabeo 100%
Production: 2,383 bottles
Alcoholic Grade: 10%
Unlike Sicu where all the wines are “Single vineyards”, with A Wine Work Orange a new and freer way of elaboration is formalized. with a blend of different lands and varieties.

Elaboration: A Wine Work Orange arises from expressing all the grapes that are left to those willing after the Sicu sangrats. Therefore, it is the result of pressing whole grapes with an infusion time of between 8 and 90 days.
Answered in amphora for 40 days and 8 months in stainless steel tank.