£20.35/ 0.75 L btl
Details for Sicus Sumoi "Àmfora" 2018
Alcohol content i
Bottle size and vintage
Eduard Pié is the young vine grower who hides behind the Sicus Terrers Mediterranis labels. The owl, a nocturnal animal frequently seen in the Bonastre municipality, thoughtful and observant like Eduard himself, presides over every one of his bottles, welcoming us to a very special place.
The Sicus Sumoll follows the same line of work that the winery established at the beginning, which means this is a single varietal and single parcel wine. At Sicus they believe that each vine has its own character and when the soil and the right variety make a connection, then magic is sure to follow. Certainly the Sumoll, a particularly misunderstood and badly handled grape, here in close proximity to the sea and in expert hands, offers a profile that's quite unknown until now, one which everyone finds captivating from the very first sip.
The grapes are cultivated under strict organic control and harvested by hand. They then undergo cold maceration in order to extract the most delicate aromas. Afterwards, the must ferments in clay amphorae in which it will subsequently repose for six months to refine. The clay loosens the Sumoll's spirit, making it softer, but it still retains all its character. Thus, in each of the little over 1,000 bottles of Sicus Sumoll, the aromas of garriga (barren land fit only for holm oaks) combine with those of ripe red fruits like redcurrants and wild strawberries. Its acidity reminds us of Morello cherries, while hints of tiny wild flowers slowly emerge. On the palate it's profound, smooth and with rather harsh but not aggressive tannins. It conveys intense balsamic and mineral sensations, whilst continuing to develop in the glass. The smell of blood orange becomes obvious after a few minutes, accompanied by a fine touch of incense. Everything in this wine is elegant as well as rustic, from its light ruby colour to its dry, fruity aftertaste.
If they might interest you, don't forget to try out the Sicus Sons range too, a selection of the best grapes, vinified in amphorae buried in the vineyard itself. They are unique wines that get right to the soul.
Magret of duck / Ossobuco / Game terrine
- Optimum serving temperature:Between 14ºC and 16ºC
An unusual rather lightweight wine.
The group of tasters rated this wine as light in weight, but a pleasant nose and flavour. Not good value for money,
In a spectacular and remote corner of the Penedès area, in the shelter of the Massís de Bonastre hills, Eduard Pié takes care of each one of his vines as if they were his own children. His devotion to them means studying and learning from them so as to ¡nterpret their fruit with the deepest respect, aiming to extract the purity of each grape. His winemaking philosophy is personal and unnegotiable. For Edu, acidity is key and without it, wines become flat dull ones and fade aw...