Garrut

Garrut is Sicus’ pure and honest take on Monastrell, here under its local name and coming from a single vineyard, L’Obaga de Gujó, just 6 km from the Mediterranean. Old vines grow on stony limestone soils at around 240 metres, giving the wine a clear sense of place with a light salty edge.
The grapes are harvested by hand and fermented as whole bunches in a long, gentle infusion of about three months. The wine then rests briefly in clay amphora and continues ageing in stainless steel. There is no pressing, no added sulphites and no fining or filtration, so what you taste is as close to the grape and the site as possible, and it is suitable for vegans.
In the glass, expect fresh black fruit – plum, blackberry, redcurrant – along with violet, thyme and a touch of white pepper and warm stone. The palate is medium-bodied with bright acidity, fine but present tannins and a dry, slightly saline finish with hints of liquorice and herbs.