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Type: Light Red Wine (Natural / Minimal Intervention / Mediterranean Red)
Region: Penedès, Catalonia, Spain
Grapes: 100% Monastrell (Mourvèdre / Garrut)
Alcohol ABV: 11%
Aroma:
A delicate and elegant expression of Monastrell with aromas of sour cherry, pomegranate, wild strawberry, and dried red fruits. Layers of dried flowers, Mediterranean herbs, fennel, and subtle saline notes reflect its coastal Penedès terroir. Unlike the powerful style often associated with Monastrell, Sassy shows a lighter, fresher, and more aromatic personality.
Palate:
Light-bodied, vibrant, and silky with bright acidity and very fine tannins. The palate reveals flavours of red cherry, cranberry, raspberry, and plum skin, followed by savoury notes of herbs, earth, and gentle spice. The finish is dry, fresh, and mineral-driven, with a refreshing saline character that makes it closer in feel to a light red or even a rosé-style red.
The Monastrell grapes are hand-harvested and undergo whole-cluster infusion fermentation without destemming. Fermentation takes place naturally with indigenous yeasts, with a long gentle maceration of around three months without pumping over or mechanical extraction. The wine is then aged in stainless steel tanks for several months, preserving the purity of the fruit and the freshness of the grape.
The grapes come from the La Masia vineyard in Bonastre, Baix Penedès, planted on shallow calcareous clay-limestone soils at around 215 metres elevation. The vineyard benefits from Mediterranean sea influence and coastal winds, which help retain freshness and balance in the warm climate. Sicus practices organic farming, focusing on native varieties and expressing the natural character of the landscape.
Type: Light Red Wine (Natural / Minimal Intervention / Mediterranean Red)
Region: Penedès, Catalonia, Spain
Grapes: 100% Monastrell (Mourvèdre / Garrut)
Alcohol ABV: 11%
Aroma:
A delicate and elegant expression of Monastrell with aromas of sour cherry, pomegranate, wild strawberry, and dried red fruits. Layers of dried flowers, Mediterranean herbs, fennel, and subtle saline notes reflect its coastal Penedès terroir. Unlike the powerful style often associated with Monastrell, Sassy shows a lighter, fresher, and more aromatic personality.
Palate:
Light-bodied, vibrant, and silky with bright acidity and very fine tannins. The palate reveals flavours of red cherry, cranberry, raspberry, and plum skin, followed by savoury notes of herbs, earth, and gentle spice. The finish is dry, fresh, and mineral-driven, with a refreshing saline character that makes it closer in feel to a light red or even a rosé-style red.
The Monastrell grapes are hand-harvested and undergo whole-cluster infusion fermentation without destemming. Fermentation takes place naturally with indigenous yeasts, with a long gentle maceration of around three months without pumping over or mechanical extraction. The wine is then aged in stainless steel tanks for several months, preserving the purity of the fruit and the freshness of the grape.
The grapes come from the La Masia vineyard in Bonastre, Baix Penedès, planted on shallow calcareous clay-limestone soils at around 215 metres elevation. The vineyard benefits from Mediterranean sea influence and coastal winds, which help retain freshness and balance in the warm climate. Sicus practices organic farming, focusing on native varieties and expressing the natural character of the landscape.
