The Sicus Cru Mari Vermell 2012 is a biodynamic wine, produced in Cava – the region in Spain well known for its production of Spanish sparkling wine. Made from Xarel-Lo and Vermell which are both rare grapes it produces a wine which is bought taught and delicious. This is a fantastically elegant sparkling rosé which has a full-on mineral texture and taste and is teaming with Character. It is a great competitor to a champagne of the same price bracket. Sicus Cru Mari Vermell 2012 has good aromatic complexity in the nose, its notable characters are that of citrus fruits. These are combined with the varietal aromas of thyme and red fruit. This results in a clean, fresh, smooth and creamy texture with a touch of saline tones on a long and refreshing finish. The juice spends 48 hours with skin contact before the juice is fermented at a temperature-controlled 12.5 degrees. The second fermentation occurs in the bottle and spends an eye-watering long 6 years on lees before being finished for sale. This results in the sparkling wine having a long smooth, complex finish of citrus fruits, mineral elements and the characteristic bready smell of classically made sparkling wine. Sicus is located in Bonastre, in Tarragona and led by a young winemaker by the name of Eduard Pie Palomar. Hi, organic vineyards are all about exclusively. growing indigenous grape varieties where he often uses amphora jugs to ferment his wine. The favours are alive and vivid, the wines are truly beguiling. 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. The wines are sublimely elegant, cool, soft and pure. The signature variety of the region the Sumoll finds truly wonderful expression in this place and is one of our red wine finds of the year. Eduard himself, well he is a wild man I am told, dedicated to quality, originality and with a touch of the reckless in what he does, the wines are super cool.