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Type: Sparkling Wine (Pétillant Naturel / Natural / Minimal Intervention)
Region: Penedès, Catalonia, Spain
Grapes: Field Blend of Garrut, Sumoll, Cartoixà (Xarel·lo), Malvasia
Alcohol ABV: Approximately 10%
Aroma:
A lively and expressive pét-nat with aromas of ripe peach, apricot, citrus peel, and white flowers. Notes of wild herbs, fresh apples, Mediterranean plants, and subtle yeasty complexity from bottle fermentation add depth. The indigenous grape blend gives the wine a unique combination of floral perfume, freshness, and gentle rustic character.
Palate:
Light-bodied, dry, and energetic with delicate natural bubbles. Flavours of lemon, green apple, white peach, and stone fruits are balanced by bright acidity and a refreshing saline minerality. The wine shows a subtle phenolic texture, with hints of herbs and citrus peel on the finish, creating a fresh yet complex pét-nat style.
The grapes are harvested by hand and fermented naturally with indigenous yeasts. The different varieties are co-fermented using a traditional ancestral method, where fermentation continues in the bottle to create natural carbonation. The wine is made with minimal intervention, without filtration, preserving the cloudy, lively, and expressive character typical of pétillant naturel wines.
The grapes come from Bonastre, Baix Penedès, Catalonia, where Sicus works with native Mediterranean varieties adapted to the local coastal climate. The vineyards are farmed with organic principles, avoiding chemical treatments and focusing on biodiversity and natural vineyard balance. The influence of limestone-rich soils and Mediterranean sea breezes contributes freshness, minerality, and a distinctive sense of place.
Type: Sparkling Wine (Pétillant Naturel / Natural / Minimal Intervention)
Region: Penedès, Catalonia, Spain
Grapes: Field Blend of Garrut, Sumoll, Cartoixà (Xarel·lo), Malvasia
Alcohol ABV: Approximately 10%
Aroma:
A lively and expressive pét-nat with aromas of ripe peach, apricot, citrus peel, and white flowers. Notes of wild herbs, fresh apples, Mediterranean plants, and subtle yeasty complexity from bottle fermentation add depth. The indigenous grape blend gives the wine a unique combination of floral perfume, freshness, and gentle rustic character.
Palate:
Light-bodied, dry, and energetic with delicate natural bubbles. Flavours of lemon, green apple, white peach, and stone fruits are balanced by bright acidity and a refreshing saline minerality. The wine shows a subtle phenolic texture, with hints of herbs and citrus peel on the finish, creating a fresh yet complex pét-nat style.
The grapes are harvested by hand and fermented naturally with indigenous yeasts. The different varieties are co-fermented using a traditional ancestral method, where fermentation continues in the bottle to create natural carbonation. The wine is made with minimal intervention, without filtration, preserving the cloudy, lively, and expressive character typical of pétillant naturel wines.
The grapes come from Bonastre, Baix Penedès, Catalonia, where Sicus works with native Mediterranean varieties adapted to the local coastal climate. The vineyards are farmed with organic principles, avoiding chemical treatments and focusing on biodiversity and natural vineyard balance. The influence of limestone-rich soils and Mediterranean sea breezes contributes freshness, minerality, and a distinctive sense of place.
