Q&A with Eduard Piè

This month, we've received a pretty big delivery all the way from Catalunya thanks to Eduard Piè of Sicus wines! On the pallet are two new pet nat cuvées, a range of limited edition magnums and, as to be expected, a substantial selection of his latest orange vintages...so there's plenty to get excited about.

Nestled in the mountains, not far from the coast, Eduard's estate is a prime example of Mediterranean landscape. It's a special spot on the foothills of the Massís de Bonastre surrounded by olive trees and rolling countryside.

Eduard follows a strong and personal philosophy based on the importance of expressing his terroir through winemaking, with his work as the symbolic extension of the connection between landscape and liquid. His goal? To practice honest and sustainable viticulture on his estate in order to encourage maximum biodiversity in the environment that surrounds him. Oh, and to make some pretty good wines as a result.

Keep reading to learn more about Eduard's steadfast passion when it comes to biodynamic viticulture...

“We bottle the landscape: Our hallmark is to craft wines that are true to their origin, which is why we guarantee, manage, and preserve each of the factors that make up the terroir.”

What’s a day in the life for Eduard Piè at Sicus?

Depending on which time of year it is, I can be in the vineyard, in the winery or in front of the computer! I have to be in all places at once most of the time!

How would you describe your winemaking philosophy? 

My philosophy is about honest winemaking in an almost obsessive way. The result is to express the landscape, to keep the wines low in alcohol content and to maintain great acidity! 

Why is vinifying in the clay amphora in the vineyard important to you and what does it add to the wine?

The amphora is an open container that allows microoxygenation and, at the same time, helps to develop the aromas of the wines more than other containers that I have worked with. Furthermore, the amphora in the vineyard allows me to have a constant temperature and capture the landscape without moving the grapes from the vineyard to the cellar. This helps to avoid infection by other yeasts that are not indigenous.

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"Our obsession with honest winemaking techniques results in fresh, taut wines with a low alcohol content."

How did you become a winemaker? 

My family made wine before me, and formerly those vineyards were destined to produce grapes for the cooperative. In 2009 I decided to harvest in another winery and start bottling the wines myself. I then launched my first wines on the market in 2011.

What was it that inspired you to become a natural winemaker?

Well, I like to call it ‘the kitchen of wine!’ and the addiction of chemicals and manufactured yeasts makes it impossible to express the landscape. So, working with minimal interference is the only way to be honest about terroir.

How do the different terroirs affect the taste of the wine?

We always have a common thread: the landscape: Sea, and limestone mountains. Then the different terroirs lead us to make wines with different tensions and aromas.

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"We keep our soils partially un-ploughed, enabling a variety of grasses to grow and aerate the earth while encouraging all kinds of insects and animals to live and thrive."

What is interesting about the grapes, Cartoixà, Cartoixà Marí, Garrut, Sumoi, Malvasia de Sitges, Macabeu, Monastrell and Sumoi? 

They are varieties adapted to the area many years ago, so they can withstand heat and drought and express our environment like no other. And all of them have fantastic acidity, which is our signature style.

Your sparkling wines are highly regarded what can you tell us about them?

My sparkling wines come from two very special single vineyards. I look for the elegance, creaminess, and a beautiful integration of bubbles. They are also the wines that are aged most in the cellar.

What can you tell us about your exciting new plans for the future?

We are looking at new plantations higher up in the mountains and terraces with less sunny orientations. Exploring the true potential of the area!

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"We believe that to extract a variety’s maximum potential, it is best to work with its terroir of origin, where the grape has been adapted to grow for many years."

What are you most proud of?

I am certainly proud to be making the wines my heart dictates and not the wines the market expects. I allow myself to explore all possibilities, and I question everything!

What’s the one thing that you want people who drink your wine to know?

They will find wines with great ageing potential - which are fresh and speak of a Mediterranean landscape.  

What is your favourite food and wine pairing?

I love fish; a ceviche would be perfect with one of the Malvasia wines.

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