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Characteristics of Sicus Monastrell
Sicus Monastrell is a red wine from Penedés produced by Sicus in Bonastre, Tarragona.
Sicus is a personal project founded by Eduard Pie. A young wine grower of the area, he wanted to reinterpret the land, returning to native varieties and using production techniques that respect the grapes.
This wine by Monastrell comes from the finca Obaga del Gojo, 190 metres above sea level and 6 kilometres from the Mediterranean sea on clay-loam soil. Sicus Monastrell ferments in clay amphoras for 12 days and undergoes ageing in the same containers for 6 months.
Sicus Monastrell is a red wine with pleasantly ripe dark fruits and good acidity.
Today, the D.O Penedès is experimenting with viticulture and winemaking like no other region in Spain, home to a vast range of different grape varieties. The region is home to traditional white and red varieties, foreign ones, noble ones, permitted grapes, experimental grapes, and those that demostrate intrinsic qualities. As well as the grapes, the production techniques used are also worth noting, the location of the vineyards, the yields per hectare, the wines produced using traditional, original or even exclusive blends, the different ageing times, as well as the complexity of the different barrels used! But the reality is, given the vast diversity, it can be difficult to pinpoint what really defines a wine from Penedès, since there are so many types of wines and wineries in the region. However, the common denominator of all the wines from Penedès continues to be balance and quality.