Sicus is located in Bonastre – Tarragona and led by a remarkably single-minded young wine craftsman called Eduard Pie Palomar. His vineyards are all about indigenous varieties alone, organically grown and exclusively amphora-fermented in vessels of local clay, some of which are actually buried in the vine. Sicus is the ultimate expression of the surrounding landscape, the salinity of the sea, minerality of the soil and the fruits and flowers of the forest. Edward uses production techniques that are respectful with the grapes and the environment, without using herbicides or pesticides. Surrounded by olive trees and forming the typical Mediterranean landscape. The soils of the area are shallow, with scarce humidity and little organic matter. The climate, which is clearly the Mediterranean, behaves differently each year. This distinguishes certain shades that are reflected in the personality of each wine. The Brisat is over 70 years old, located at 275 metres of altitude, 10 kilometres from the sea, and planted on shallow calcareous soils with little organic matter.
The grapes are manually harvested and placed in boxes. Once they arrive at the winery, the grapes are cooled at 2ºC, they are destemmed and they go through a pre-fermentation maceration for 10 days in 200-litre ceramic amphorae. After this, the grapes are pressed and fermented in the same amphorae. When the fermentation ends, it is left to stand for 5 months in stainless steel deposits with its fine lees.
Sicus Xarel·lo Brisat is a mature, ample and long wine. The aromas of ripe white fruit, Mediterranean forest and dry flowers stand out. Its unctuousness in the mouth softens the rusticity of this wine with so much personality.