Eduard Pié Palomar, born and raised in Bonastre, Tarragona, started his winemaking journey in 2003 while working at the historic Penedès cava producer, Jané Ventura, alongside reviving his family’s tradition of home winemaking next to his studies in viticulture, oenology, and sommeliership.

After completing his first full vintage in 2009, he founded Sicus Terrers Mediterranis in 2010 in his hometown in Baix Penedès, marking the beginning of a project fully dedicated to expressing the local terroir.

The estate currently spans around 11 hectares of vineyards located just 6 km from the Mediterranean, at elevations between 170–230 meters. Planted on shallow calcareous soils with low organic matter, the vineyards—some over 70 years old—are farmed without chemicals or ploughing, encouraging biodiversity, soil life, and naturally balanced vine growth.

In the cellar, Eduard follows a strict minimal intervention philosophy. He works with indigenous varieties such as Xarel·lo, Xarel·lo Vermell, Macabeo, Monastrell, Malvasía de Sitges, and Sumoll, focusing on spontaneous fermentations and avoiding oak to preserve varietal purity. Wines are often fermented and aged in clay amphorae—some buried directly in the vineyard—allowing slow micro-oxygenation while maintaining freshness and clarity of fruit.

Harvest is carried out early to retain acidity and moderate alcohol levels, while extended macerations contribute structure, depth, and a more complete expression of each plot. The approach combines precision in the vineyard with restraint in the cellar.

For the SICUS range, sourced from younger vineyards, grapes are macerated for around 3 months, after which the free-run juice is aged for about 7 months in stainless steel tanks. The more exclusive SONS range, from older vineyards, undergoes maceration in amphorae buried in the vineyard; the free-run juice (without pressing) is then transferred to stainless steel for further ageing over several months.
The goal is to make precise, saline, and terroir-driven wines, reflecting the Mediterranean landscape with energy and drinkability.