Bottling the Spirit of Massís de Bonastre

Eduard Pie Crafts Wines Without Artificial Irrigation

Native varieties in harmony with the Mediterranean landscape

Eduard Pie interprets the terroir of the Massís de Bonastre through six indigenous varieties: Cartoixà, Cartoixà Marí, Garrut, Malvasia, Sumoll, and Macabeu. His sustainable viticulture eschews herbicides and artificial irrigation, allowing vines to thrive between 170 meters above sea level and the rugged coastal mountains.

Dry Farming and Living Soils

Barcelona/Newsroom, January 15, 2026

At Sicus, Eduard Pie chooses not to irrigate. By relying solely on natural rainfall, each vintage becomes a liquid summary of the local microclimate, resulting in wines that are fresh, tense, and lower in alcohol. Nature dictates the nuances of every harvest.

The soil remains partially untilled, encouraging wild herbs to aerate the ground and foster a rich ecosystem of underground life and beneficial insects. The roots—the invisible engine of the vine—absorb nutrients that regulate the plant’s vigor and fruit concentration. Pie sees himself as a humble conductor, guiding the natural symphony that surrounds the estate.

Six Varieties in Their Ancestral Home

Sicus works exclusively with varieties native to the Massís: Cartoixà, Cartoixà Marí, Garrut, Malvasia, Sumoll, and Macabeu. Pie believes that to unlock a variety’s full potential, it must be grown where it has adapted over centuries.

His sustainable approach listens to the land, eliminating herbicides and insecticides to favor biodiversity. The vineyards are nestled within the Massís de Bonastre, a mountainous range that stands between the plains of Alt Camp and Baix Penedès. The proximity to the sea combined with the mountain altitude helps retain a vital freshness in the grapes.

Friday Nights at Els Plans Estate

From May to September, Sicus opens its Els Plans estate every Friday from 7:00 PM to midnight. Visitors can discover the winery’s portfolio, purchase bottles, or enjoy a glass surrounded by nature and music. Each week, a guest restaurant provides a “take-away” style culinary experience.

The atmosphere is intentionally informal: there is no table service, and all dinnerware is biodegradable. Guests collect their food and wine to enjoy freely on the grounds. Sicus also offers guided tours to learn about the Massís de Bonastre region and the unique winemaking process behind their estate-grown wines.